Fermentable
Acidulated Malt — Weyermann
Weyermann
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Weyermann
- Origin
- Germany
- Type
- base
- Malt class
- acidulated
- Color
- 2.2 °L (4.5 EBC)
- Extract, fine-grind dry basis
- 78.0 %
- Moisture
- 6.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 10 % of grist
- Needs mashing
- Yes
Description
Pilsner malt soured with its own lactic bacteria, carrying roughly 1–2 % lactic acid by weight. The Reinheitsgebot-legal way to drop mash pH: about 1 % of the grist moves the mash roughly 0.1 pH down.