Acidulated malt

Revision as of 21:08, 18 April 2011 by Scottrylie (talk | contribs) (Beer styles)
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Extract Potential (P/P/G)
Color 3-6 EBC
Requires Mashing? Yes
Max in Batch 10%
 
Grain in the fields

Acidulated malt, also known as Sauermalz or Sour Malt, is a type of malted barley which contains a small proportion (usually 1-2% by weight) of lactic acid.

Brewing with acidulated malt

General brewing information

Acidulated malt was traditionally used to adjust mash pH in cities with extremely alkaline water. However, the lactic acid used also contributes its own distinctive flavor to the beer when used in significant amounts. Over about 10% of the mash, it becomes more difficult to work with.

Beer styles

Acidulated malt can be used to add a slight sourness to sour beer styles such as Berliner Weisse or Kentucky Common. It is also common in German Gose.

Commercial malt analyses

This section contains information on commercially available malts, derived from the malting companies' malt analysis sheets.

Maltster's Name

Template:MaltAnalysis

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