Acidulated Malt
Type
Specialty
Color (SRM)
1.5-3.0
Max Usage
10%
About
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.
Flavor Contribution
Sour, tart, mash pH adjustment, lactic acid