1.7 - 2.8 °L. Certified Organic. This malt is acidulated with lactic acid and can be used to lower mash pH and add a tang to the finish. Reduction of wort-pH leads to a better mash working, intensified fermentation, lighter Pilsner color, improved flavor stability anbd well-rounded beer flavor. Add 1-5%, or 10% for sour beers.
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