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Pils; Lager; Wheat Beer; alcohol-reduced Beer; all other beer types.
up to 10%
Produced from quality spring barley. Lowers mash, wort, and beer pH. Contains 1 −2% lactic acid. Enhances enzymatic activity in mash and improves extract efficiency. Lightens color in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavor. Recommended Quantities: Each 1% lowers mash pH by 0.1. Flavor: fruity and sour
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Weyermann® Acidulated Malt_Specification_enDownload (182.9k)