Weyermann Acidulated

Acidulated malt is malted barley that contains a small amount of lactic acid. It was traditionally used to adjust mash pH when using extremely alkaline water. However, the lactic acid used also contributes its own distinctive flavor to the beer when used in significant amounts; it becomes difficult to work with when using over 10% of the mash. It will lighten the color in pale brews and enhance the stability and shelf life of finished beer; promotes well-rounded, complex beer flavor. Don’t forget hops and yeast… Store in a temperate, low humidity, pest free environment at temperatures of <90 ºF. Improperly stored malts are prone to loss of freshness and flavor. Whole kernel diastatic and preground malts are best when used within 6 months from date of manufacture. Whole kernel roasted malts may begin experiencing a slight flavor loss after 18 months.