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)|
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.