Weyermann Acid (Acidulated) Malt. This German malt contains lactic acids on the husks and gives the malt a slightly sour taste.
Use in Pilsners, light beers, Schank bier, wheat beer and ales. The reduction in wort-pH leads to: a better working mash, intensified fermentation, lighter Pilsner color, improved flavor stability and a 'rounded' beer flavor. Use 1-5% of the grist.
*For sour beers, use up to 10% of the grist.