This malt is acidulated with lactic acid and can be used to lower mash pH. Use up to 3% in dry stouts to add a tang to the finish.
|Grain Type||Base Malts|
|Malt Color||Light (0-15 L)|
Customer ReviewsWrite a review
Having brewed stouts since 1977, I've come to prefer the "tang" that acidulated malt adds. It puts the "dry" in the finish of Irish stouts.
I have hard water with some buffering that interferes with the lowering of the pH during mashing when using Pilsner malt. I use a few ounces of this malt to help drop it a couple of points and it adds a faint taste.