Acidulated Malt Weyermann Oz
Use of Acidulated Malt can lower wort pH resulting in better mash efficiency, intensified fermentation, lighter color, improved flavor stability and enhanced flavor.
- EBC: 3-6
- Lovibond: 1.7-2.8
- Usage: to 5%
- Moisture: 6.0-7.0%
- Total Nitrogen: 10.0-11.0
- Extract% (dry basis):N/A
- Soluble Nitrogen Ratio: N/A
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.)