Malt
Acidulated malt
Lactic-soured malt used to lower mash pH — the German-legal route to acidification.
What it does
Acidulated malt. Malt soured with lactic acid bacteria, used to lower mash pH.
Malt soured with Lactobacillus and dried. Used to lower mash pH without adding mineral acid, which matters where brewing law restricts additions.
Specification
| Colour | 2–3°L |
|---|---|
| Grain | barley |
| Enzyme activity | none — needs a base malt to convert it. |
| Fermentability | moderate |
| Typical share of grist | 1–5% |
| Flavour | clean lactic tartness |