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German Acidulated Malt - Weyermann®

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Product details

1.8° L. pH 3.4-3.6.

Include 1 to 10% to lower mash and wort pH.

Good for brewing pilsner with soft water. Recommended by Weyermann® for pils and hefeweizen mashes.

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Additional information

SKU C370I, W370I, G370K
Lovibond 1.5-2.8
Moisture Percentage 6.0-7.0
Grain Usage 10
Grain Type International Base Malt
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Customer Reviews

Based on 16 reviews
94%
(15)
6%
(1)
0%
(0)
0%
(0)
0%
(0)
R
Rafael S.

Weyermann® German Acidulated Malt

C
Customer
Perfect For a German Pils

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

W
William H.

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

K
Kenneth W.
Great for controlling mash pH

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.

B
Brian C.
Pre-acidification for sours

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.

123

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German Acidulated Malt - Weyermann®

German Acidulated Malt - Weyermann®

Customer Reviews

Based on 16 reviews
94%
(15)
6%
(1)
0%
(0)
0%
(0)
0%
(0)
R
Rafael S.

Weyermann® German Acidulated Malt

C
Customer
Perfect For a German Pils

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

W
William H.

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

K
Kenneth W.
Great for controlling mash pH

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.

B
Brian C.
Pre-acidification for sours

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.

123