German Acidulated Malt - Weyermann®

Weyermann® German Acidulated Malt

Gave a nice, malty, biscuit flavor to my Festbier recipe. Highly recommended

Nice grain for pH. Error on the side of caution. Keep it to a minimum in grain bill

You could use lactic acid to lower you mash pH, but why not keep chemicals out of your beer. Acidulated malt allows you to lower your mash pH and stick to the German purity law, Reinheitsgebot. I don’t recommend exceeding 4% of grain bill.

I use this malt to drop my pH to about 4.5-4.7 for my sours. This limits the possibility of enteric bacteria from taking hold, and anecdotally helps with head retention since the LAB have less of a stretch to reach ~3.5 by themselves.
This is a great Acidulated malt, reliable and does the trick.