ACIDULATED MALT
Use of Acidulated Malt can lower wort pH resulting in better mash efficiency, intensified fermentation, lighter color, improved flavor stability and enhanced flavor.
| LOVIBOND |
FLAVOR |
UNIQUE CHARACTERISTICS/ APPLICATIONS |
| 1.7 - 2.8 |
can provide a
“sourish” character
|
produced by using lactic acid, which is generated by the naturally occurring lactic bacteria on grain .
|
Click HERE for Full Acidulated Malt Product Information and Analysis!
