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===Beer styles=== | ===Beer styles=== | ||
| − | Acidulated malt can be used to add a slight sourness to [[sour beer styles]] such as [[Berliner Weisse]] or [[Kentucky Common]]. | + | Acidulated malt can be used to add a slight sourness to [[sour beer styles]] such as [[Berliner Weisse]] or [[Kentucky Common]]. It is also common in German Gose. |
==Commercial malt analyses== | ==Commercial malt analyses== | ||
Revision as of 21:08, 18 April 2011
| Extract Potential (P/P/G) | |
| Color | 3-6 EBC |
| Requires Mashing? | Yes |
| Max in Batch | 10% |
Acidulated malt, also known as Sauermalz or Sour Malt, is a type of malted barley which contains a small proportion (usually 1-2% by weight) of lactic acid.
Contents
Brewing with acidulated malt
General brewing information
Acidulated malt was traditionally used to adjust mash pH in cities with extremely alkaline water. However, the lactic acid used also contributes its own distinctive flavor to the beer when used in significant amounts. Over about 10% of the mash, it becomes more difficult to work with.
Beer styles
Acidulated malt can be used to add a slight sourness to sour beer styles such as Berliner Weisse or Kentucky Common. It is also common in German Gose.
Commercial malt analyses
This section contains information on commercially available malts, derived from the malting companies' malt analysis sheets.
