Weyermann® Acidulated
Acidulated Malt is a pale malt that has been subjected to a lactic acid fermentation after kilning and a second finishing drying cycle. The lactic-acid bacteria reside naturally in the malt. The purpose of acidulated malt is to reduce the pH value of the mash.
- EBC: 3-6
- SRM 1.7 to 2.8
- Lovibond: 1.7-2.8
- Usage: to 5%
- Moisture: 6.0-7.0%
- Total Nitrogen: 10.0-11.0
- Extract% (dry basis):N/A
- Soluble Nitrogen Ratio: N/A
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