Malt
Sour malt
An alternative name for acidulated malt, used to lower mash pH without adding acid directly.
Sour malt is the Reinheitsgebot-compatible route to mash acidification: the acid comes from grain rather than from a bottle, which German brewing law permits where added acid would not be.
A few percent of the grist lowers pH measurably, and more than that starts to be tasted.
What it does
Acidulated malt. Malt soured with lactic acid bacteria, used to lower mash pH.
Malt sprayed with a lactic-acid-producing culture, then dried, so the acid is carried in the grain.
Specification
| Colour | 2–4 EBC |
|---|---|
| Grain | barley |
| Enzyme activity | none — needs a base malt to convert it. |
| Fermentability | moderate |
| Flavour | lactic, tart |