Made from the finest German quality brewing barley. Contains natural lactic acid derived from un-hopped beer wort. Important ingredient to adjust the mash- and thus wort pH. Contributes to the optimization of the mash conversion.

Sensory: fruity-acidic, universally applicable

• Specialty malt for light and dark beer styles for pH optimization of mash
• Sour Beers

Recommended addition: 1% sour malt reduces the mash pH by approx. 0.1.
Maximum addition 5%
Maximum addition in sour beers 10%

Enzyme activity: increases enzyme activity by optimal mash pH

Color:
2.0 – 5.0 EBC
1.2 – 2.3 Lovibond