Weyermann Acidulated Malted Grain

Using this acid malt as part of water chemistry and oH control has been consistently effective in my lagers.

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.