Contains natural lactic acid derived from un-hopped beer wort. Important ingredient to adjust the mash- and thus wort pH. Contributes to the optimization of the mash conversion.
Sensory: fruity-acidic, universally applicable
- Specialty malt for light and dark beer styles for pH optimization of mash
- Sour Beers
Recommended addition: 1% sour malt addition reduces the mash pH by approx. 0.1. Maximum addition 10% in sour beers
Enzyme activity: increases enzyme activity by optimal mash pH
2.0 – 5.0 EBC
1.2 – 2.3 Lovibond