Acidulated Malt
種類
Specialty
色度 (SRM)
1.5-3.0
最大使用量
10%
概要
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.
フレーバーの貢献
Sour, tart, mash pH adjustment, lactic acid