WEY ACIDULATED MALT 0.5KG
Out of stock
Produced from quality spring barley. Lowers mash, wort, and beer pH. Contains 1−2% lactic acid. Enhances enzymatic activity in mash and improves extract efficiency. Lightens colour in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavour. Recommended Quantities: Each 1% lowers mash pH by 0.1.
Flavour: fruity and sour.
Beer Style: Pils; Lager; Wheat Beer; alcohol-reduced Beer; all other beer types;