Acidulated Malt reduces the pH of the mash. This results in improves enzyme activity of the mash, greater yield and flavour stability as well as a lighter colour and a balanced aroma in the finished beer. Use for all beer styles for optimizing pH.
Up to 5%
Produced from full steeping and germination with a higher kilning temperature to achieve color. Vienna malt can be used as a base malt to give…
Made from barley that has not been malted. Will add a distinct, more astringent roasted bitter flavor in dark beer. Origin: England Thomas Fawcett.