Acidulated Malt

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Acidulated Malt

BEST Acidulated Malt is used to optimize the pH in the mash when the water used for brewing is suboptimal. This leads to an increase in enzyme activity in the mash and thus a higher yield and improved flavor stability. The malt also produces a lighter color in the wort and balances the flavor of the beer. The amount used and its effect on the mash pH must be determined by means of preliminary tests. The pH of the wort and the beer is generally not reduced as the improved starch conversion results in more buffer substances being formed. BEST Acidulated Malt complies with the purity guidelines of the German Reinheitsgebot. BEST Acidulated Malt is also available in organic quality.

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Acidulated Malt
Acidulated Malt

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Summary
    SPECIFICATION
    UNIT
    MINIMUM
    MAXIMUM
    Moisture content
    % 8.0
    Extract fine grind, dry basis % 76.0
    Fine-coarse difference EBC %
    Viscosity (8.6%) mPa∙s
    Friability %
    Glassiness %
    Protein, dry basis % 12.0
    Soluble nitrogen mg/100g Malz-Trs.
    Kolbach index %
    Wort color EBC 3.0 8.0
    Wort color L 1.6 2.7
    Wort pH 3.5 4.5
    Acidity %  40  50
    Diastatic power
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