Acidulated Malt - Best Malz (per lb)
If whole or crushed option is not defined, it will be defaulted to crushed.
A pale malt that has been subjected to a lactic acid fermentation after kilning and a second finishing drying cycle. The lactic acid bacteria are naturally found in the malt. The purpose of acidulated malt is to reduce the pH of the mash. Proper mash pH (5.4 to 5.6) helps assure the enzymatic performance which converts starches.
| Colour (ºL) | 1.6 - 2.7 |
| Protein Total Max | 13 |
| Moisture Max % | 5.5 |
| Extract CG Dry min | 75 |