Adjunct and unmalted
Acidulated malt
Malt soured with lactic acid, used to drop mash pH rather than for flavour.
Colour
3 L
6 EBC
Potential extract
33 ppg
points per pound per gallon
One kilo gives
+9.9
gravity points in a 20 litre batch at 72% efficiency
Usual ceiling
5%
of the grist
Enzyme
No
Needs a base malt in the mash to convert it
How to use it
1% lowers mash pH by roughly 0.1. Above 3% you can start to taste it, which is only wanted in a Berliner Weisse.
Belongs in
- German Pils
- Munich Helles
- Berliner Weisse
Recipes on this site that use it
Buying it
Buy it whole and crush it on brew day if you can. Milled malt goes stale within weeks, and a stale base malt is the most common reason a beer with no obvious fault still tastes of nothing. Store it cool, dry and sealed against insects.
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