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Acidulated malt (acid malt)
A German that malt contains lactic acids on the husks and gives the malt a slightly sour taste.
Acidulated Malt EBC Lovibond Use Rate Result
pH 3,4 - 3,6 3 - 7 1.7 - 3.2 Pilsner 1 - 10 % Reduction of wort-pH leads to:
Light Beer 1. a better mash working
Schankbiere 2. intensified fermentation
Wheat Beer 3. lighter Pilsner color
4. improved flavor stability
5. well-rounded beer flavor
Acidulated Malt use can help adjust mash pH, especially in lighter colored beers, without flavor impact. The general grist rate recommended by Weyermann is 1% acidulated malt will lower pH by 0.1. Actual buffering by water minerals can change this rate a little. Rates of more than 5% can become perceptible in taste.
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