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Acidulated Malt

3.0 to 6.0 EBC

Product details

Has the effect of reducing the pH of the wort. This results in improved enzyme activity of the mash, greater yield and flavour stability as well as a lighter colour and a balanced aroma in the finished beer. It also represents an interesting alternative for breweries that have no mash acidification.

Use up to 5% of the grainbill