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  • Acidulated Malt

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    Product summary

    3.0 to 6.0 EBC (more)

  • 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


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