Made from the finest German quality brewing barley. Contains natural lactic acid derived from un-hopped beer wort. Important ingredient to adjust the mash- and thus wort pH. Contributes to the optimization of the mash conversion.
Recommended addition: 1% sour malt addition reduces the mash pH by approx. 0.1.
Maximum addition 10% in sour beers
Enzyme activity: increases enzyme activity by optimal mash pH
Color: 2.0 - 5.0 EBC
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