Acid Malt

Description

This is also called acidulated malt or sauermalz in German. This malt has been acidulated by something similar to a sour mash. Naturally occuring lactobacillus bacteria produce lactic acid. Acid Malt is intended to lower the mash pH for light colored Pilsners and wheat beers made in accordance with the Reinheitsgebot or "Bavarian Purity Law." It is also sometimes added to stouts to mimic blending with previously soured batches. Used this way it can add a sour tang. Acid malt could be used for around 8 percent of the grist to acheive something similar a lactobacillus fermentation character. This would be useful to emulate sour beer styles like Berliner weisse, Flanders red, and oud bruin.

Malt Analysis

Extract Potential	1.027 - 1.028
Color (°L)	3