Acidulated Malt, Weyermann, EBC: 3 - 6

Weyermann Acidulated Malt – weighed acidulated malt

Weyermann Acidulated Malt is a pale barley malt with natural lactic acid produced from unhopped brewer's wort. It is primarily used to lower the mash pH and can thereby improve the conditions for enzymes and mash conversion. The flavour profile is fruity and tart.

Dosage and pH control

As a practical rule of thumb, Weyermann states that 1 % Acidulated Malt lowers the mash pH by approximately 0.1. The manufacturer normally recommends a maximum of 5 % of the malt mix and up to 10 % in sour beers. The effect depends on the brewing water and the rest of the malt mix, so always measure the pH and adjust the quantity to suit your recipe.

• Manufacturer: Weyermann
• Type: Malted barley vinegar
• Colour: 3–6 EBC
• Taste: Fruity and tart
• Maximum normal share: 5 %
• Sour beers: Up to 10 %
• Rule of thumb: 1 % lowers the pH of the mash by approximately 0.1

Order the quantity you need

Malt is sold weighed per kg. Choose whole or crushed malt on the product page.

If you need a whole bag, you can choose Acidulated Malt, Weyermann, EBC 3–6, 25 kg.