Weyermann® Acidulated

Weyermann® Acidulated

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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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