Weyermann Acid Malt

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3.29


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Weyermann Acid Malt

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Malt with a sour character, used to lower pH in mashes and give a distinct sour flavor to beer.

3.29 3.29 USD 3.29 per lb

3.29

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  • Country of Origin
  • Malt Color
  • Protein
  • Moisture
  • Extract
  • Diastatic Power
  • Usage
  • Brand
  • Crush Grains?
  • Grain Bill
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SKU :
3143B

Weyermann's acid malt is an acidulated malt that contains a small percentage of lactic acid (usually around 1 to 2% by weight) on the husks. It is used to adjust mash pH in beer. Weyermann states on their web site that reducing mash pH can lead to a better mash, intensified fermentation, lighter color for Pilsners, improved flavor stability and a well-rounded beer flavor. Acid malt is usually used in small proportions to adjust pH. It has been noted that for every 1% of the grist comprised of acid malt, a 0.1 drop in pH can be expected. Usually used as 1 to 5% of the grist for pH adjustment, it can also be used at a rate of 8 to 10% of the grist for sour beers such as Berliner Weiss to bring out sour character. Many people also use a small percentage (around 3%) in classic dry Irish stouts to give a characteristic sour note on the finish.

Crush Grains? Yes or No
Grain Bill Grain Bill 1 or Grain Bill 2 or Grain Bill 3 or Grain Bill 4 or Grain Bill 5 or Grain Bill 6 or Separate
Country of Origin Germany
Malt Color 1.7-2.8L
Protein 10.1%
Moisture 4%
Extract 75%
Diastatic Power 0
Usage 1 to 5%, Up to 10% in Sour Beers
Brand Weyermann Malts