Acidulated Malt
Tipo
Specialty
Color (SRM)
1.5-3.0
Uso Máximo
10%
Acerca de
Acidulated malt (Sauermalz) contains lactic acid on its surface, produced by Lactobacillus during controlled malting. It is used primarily to lower mash pH in compliance with the Reinheitsgebot, and to add tartness to sour styles like Berliner Weisse and Gose.
Aportación de Sabor
Sour, tart, mash pH adjustment, lactic acid