Acidulated malt
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Acidulated malt, sometimes called acid malt, is a pale base malt that has been somehow infused with a controlled amount of lactic acid.[1] It is a means of lowering mash pH. Acid malts are prepared in various ways, and carry 1–5% (typically 2%) lactic acid and, on being mashed alone, give a wort with a pH in the range 3.8–4.4.
Acid malt is a white (base) malt which has been sprayed with biologically prepared lactic acid or steeped in a sugar solution which is then converted into lactic acid by lactic acid bacteria, before kilning. The kilning increases the concentration of the acid to 2–4% acidity. Acid malt is used to reduce mash pH.[2]
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See also Brewing pH
References[edit]
- ↑ Briggs DE, Boulton CA, Brookes PA, Stevens R. Brewing Science and Practice. Woodhead Publishing Limited and CRC Press LLC; 2004:29.
- ↑ Howe S. Raw materials. In: Smart C, ed. The Craft Brewing Handbook. Woodhead Publishing; 2019.