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
Use 1-5% in regular light styles like Pilsner, 10% for sour styles.
These grains can be weighed to your specifications. Crush is optional, but include in the price.