ParameterUnitMinMax
Moisture% 10.0
Extract (dry basis)%74 
Wort colorEBC(Lov.)6 (2.8)16 (6.6)
Total protein% 11.5
pH  4.5
Acidity40 

It is an acidulated with lactobacilli barley malt which lowers the mash pH and is used when brewing with bicarbonate-rich water.

Characteristics:

Château Acid malt improves the performance of the hydrolytic enzymes and provides a better mash working. It also intensifies the fermentation by adjusting the pH level. Acid malt enhances a well-rounded taste in your beer and gives stability to its head.

Usage:

Any ale or lager, wheat beers, light beers for optimizing the pH level.

Storage and Shelf life:

Malt should be stored in a clean, cool (< 22 °C), dry (< 35 RH %) and pest free environment. If these conditions are observed, we recommend using all whole kernel products within 24 months from the date of manufacture and all milled products within 3 months. Improperly stored malts can lose freshness and flavor.

Packaging:

ags (25kg, 50kg); Big Bags (400 - 1,400kg). All types of packaging – in 20’ or 40’ containers for export.

9 Items

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