Description
The lactic acids on the outside of the grain gives the malt a slightly sour taste. It is often used in pilsners, wheat beers, and other light beers. Acid malt may be used to lower the mash pH. Reduction of wort pH leads to a better working mash, intensified fermentation, lighter color, improved flavor stability, and a "well-rounded" beer flavor.
1.7-3.2 L
1.7-3.2 L
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