Acidulated Malt, Weyermann, 55 lb Bag

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-package and uncrushed.