Specialty malt utilized to lower mash pH in lighter hued styles such as pilsners, blonde ales, Munich Helles, Cream Ales… or any lighter colored beer mashed using source water with an alkaline pH measurement. Acid Malt may be used in darker styles but at reduced rates.
Acidulated malt may be utilized to easily reduce mash pH. For home brewers seeking an easy solution for achieving proper mash pH without adding mineral salts or acid additions, Acid Malt provides a simple solution with easily calculable amounts added to the grain bill.
Lowers mash, wort, and beer pH. Contains 1−2% lactic acid. Enhances enzymatic activity in mash and improves extract efficiency. Lightens color in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavor.
Proper mash pH leads to several benefits: fostering an environment for overall better conversion rate of starches to sugars, greatly augments fermentation, enhances flavor stability, flavor and body are rounded out and proper coloration of lighter hued worts is improved in the finished beer.
Lovibond: 1.7 – 2.8
Usage Rate: Up to 40%
Moisture: 7% Max
Typically, for every 1 % added to the grist, Acid malt will lower mash pH by .1.
For example, to drop the mash pH of a blonde Ale from 5.6 to 5.3 at Mash temperature, add 3% Acidulated Malt to the grist, thoroughly stir the malt into the mash and re-measure.
In Chicago, brewing a Kolsch with water starting at pH of 7.5, adding Acidulated malt at a rate of 4 – 4.5% of the grist will drop the mash pH to between 5.2 and 5.5 or 5.5 – 5.8 at room temperature (actual measuring temperature.)