Weyermann® Acidulated Malt

Acidulated malt is “sour mashed” to create lactic acid, and then dried so that the acid crystals stick to the malt. Thus, it can be used to adjust the ph of alkaline brewing waters, while still keeping the brewing process Reinheitsgebot compliant! Can also be used to add an acidic “tang” to beers such as Berliner Weisse, Belgian Wit, or even a Guinness clone. (Approximately 2 Lovibond)