barley fields

Acidulated Malt

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.

 

Description

Flavour: fruity and sour.

Beer Style: Pils; Lager; Wheat Beer; alcohol-reduced Beer; all other beer types;

The following values are subject to harvest-specific variations. All analyses are performed by independent, certified laboratories according to MEBAK “Brew-Technical Analysis Methods.”

Parameter Minimum Maximum Unit
Moisture content 10 %
Color  2.5  12 EBC
Color  1.5 5.1 Lovibond
Acid rate 40
pH 3.3 4.5

 

All of our products and packaging meet the requirements of DIN EN ISO 9001:2008 and the HACCP (Hazard Analyses of Critical Control Points) food safety management system. They also conform to all applicable government food and health regulations that are currently in force. All of our products are in compliance with the German Beer Purity Law.

All Weyermann® products are in compliance with VO (EG) Nr. 1829/2003, 1830/2003, 49/2000, and 50/2000, and do not contain any genetically modified raw materials, ingredients, or additives.

All raw materials are meticulously tested for traces of pesticides, mycotoxins, and heavy metals, and meet the requirements of VO (EG) 165/2010 and 369/2005. The nitrosamine content of our malts is below allowable thresholds. In addition, our malts are tested regularly for N-nitrosodimethylamine (NDMA).

Additional information

Brand

Product

All Malts

Country of origin

Germany

Type

Speciality Malts

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