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Weyermann Acidulated Malt

Weyermann Acidulated Malt

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Description

1.7-3.2L Weyermann® - This malt helps keep the mash in the correct pH range. It also adds a mild sour flavor. Must be mashed; use up to 10% in your mash.

Community Q&A

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Mash ph
Sean F on Dec 13, 2019
I need it
Jeff Olson on Nov 25, 2019
Mash ph
Sean F on Dec 13, 2019
to correct pH in mash
Cliff H on Dec 10, 2019
I need it
Jeff Olson on Nov 25, 2019
Adjusts the mash PH well.
Kevin Dyson on Oct 28, 2019
standard in all my light colored lagers and German Ales ( viking acidulated malt not yet available)
Ilza K on Oct 24, 2019
Necessity
Mike B on Oct 10, 2019
experimenting with new grains
Ben M on Sep 23, 2019
To increase mash efficiency
Thomas Stevenson on Sep 19, 2019
Works great to lower mash pH
Matt N on Sep 11, 2019
To lower mash ph.
Mic B on Aug 28, 2019
To make beer
Jeremy N on Aug 28, 2019
Acidity
Nick T on Aug 28, 2019
Helps lower my PH
Mark T on Jul 8, 2019
pH adjustment
Travis M on Jul 8, 2019
adjust mash ph
Anthony W. G on Jun 27, 2019
pH management
Scott J on May 27, 2019
Brewing a Pale Ale
Brian W on May 2, 2019
to have on hand
Mark A on Apr 23, 2019
lower pH to accentuate hop
Jonathan W on Apr 23, 2019
help regulate mash ph
Anthony W. G on Apr 13, 2019
Belgian Farmhouse Ale
Brian W on Apr 9, 2019
Sours!!!!!!!!
Daniel M on Apr 1, 2019
Used to control mash pH.
Tyler H on Mar 19, 2019
For pH modification of light beers (pilsner and kolsch)
Jeremy Praetorius on Mar 5, 2019
it's what I normally use for my recipes
Thomas L on Feb 6, 2019
Mash PH
Steve F on Feb 1, 2019
German helles
Zachary D on Jan 30, 2019
Making an American Wheat Beer.
Kyle S W on Jan 19, 2019
Various recipes
Ralph W on Jan 11, 2019
Mash PH
Bryant A on Jan 4, 2019
Works well for lagers
steve m on Dec 17, 2018
It was called for in a recipe
Thomas Houck on Nov 17, 2018
To help with my brew in a bag sessions to adjust PH
Christopher D. B on Nov 17, 2018
Partial mash with kettle souring
Valued C on Nov 17, 2018
recipe
Kurt H on Oct 31, 2018
ensure I get to proper pH
Greg S on Oct 9, 2018
Mash pH adjustment
James P on Sep 1, 2018
sour
Wesley Davis M on Aug 23, 2018
Great Malt
Mike H on Aug 13, 2018
For the sour farmhouse funk without using direct lactic acid or LB
Tyler H on Aug 10, 2018
Use to help lower mash pH for about 80% of my brewing
Phillip A on Aug 9, 2018
Lower PH
Todd Z on Aug 8, 2018
I use this in the mash for pH adjustment.
John A on Jul 24, 2018
to lower mash pH
frank b on Jun 26, 2018
replenish supplies
christopher c on May 30, 2018
to add to my Kolsch
J I on May 24, 2018
Easy way to make a sour.
Polaris on May 16, 2018
smooth taste even with hard water
Kay B on May 8, 2018
only option for acid malt
Chuck W on Apr 30, 2018
Making a sour
Michael N on Apr 17, 2018
to correct pH in mash
Cliff H on Dec 10, 2019
Adjusts the mash PH well.
Kevin Dyson on Oct 28, 2019
Reviews

4.7 / 5.0
7 Reviews
5 Stars
4 Stars
3 Stars
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1 Star
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PH reducer
Acidulated malt is great for reducing your malt PH when you like to stick to German purity laws.
March 25, 2018
Purchased
1 year ago
Used for ph adjustment
Use it to adjust the ph of my mash. Does the job. Easy to use.
February 17, 2018
Purchased
1 year ago
We use this to add to the grain bill to get proper ph levels. It's based on the particular recipe we are brewing.
February 5, 2018
Purchased
1 year ago
Must Have
This goes in all my light colored brews. I use spring water (may as well be RO or distilled - it has almost nothing in it). In those conditions 2% of this malt has hit my mash pH range every time for IPAs and blondes. I have lactic and phosphoric acid on hand for emergencies, but have never needed to adjust the mash pH with those. TIP 1: Buy a few pounds and reseal with a vacuum resealer (you only need 3-5oz per 5gal batch typ). TIP 2: crack the grains or don't crack the grains - it doesn't matter. Just get 'em in the mash tun. The lactic acid is on the outside.
February 1, 2018
Purchased
1 year ago
Good for pH adjustments
Good for when brewing a light colored beer and you want to lower the pH a few tenths.
May 6, 2015
Great for balancing pH
Great to balancing out the correct pH and for using as a grain bill in any sour recipes. No more than 5%-7% of grain bill should be used.
May 28, 2013
Nail that mash pH
Great addition to a grain bill where you could come in too high on pH. I used this in a heavy wheat focused Saison and right on for 5.2
May 6, 2013