Adds acidity/sourness to beer. Reduction of wort pH leads to:
* a better mash working
* intensified fermentation
* lighter Pilsner color
* improved flavor stability
* well-rounded beer flavor
Recommended addition: 1% sour malt reduces the mash pH by approx. 0.1.
Use 1-5% in regular light styles like Pilsner, 10% for sour styles.
Color: 1.2-2.3L
Usage: 10% Max
These grains are pre-packaged and uncrushed. If you’d like your grains crushed, please order RECIPE GRAINS instead:
