Gladfield Sour Grapes Acidulated Malt is designed to be used to adjust pH in the brewhouse mash.
Gladfield Sour Grapes Acidulated Malt is produced by encouraging lactic growth during germination from naturally present bacteria on the grain, and then washing the malt in a lactic bath using the same Lactobacillus strain, before kilning.
Reduction of wort-pH leads to a better mash, intensified fermentation, lighter Pilsner colour and improved flavor stability and beer flavour.
- Moisture (max) % 6.5
- Extract – Fine Dry 26
- Wort Colour (EBC) 3-6
- pH 3.6 – 3.8
As a guide, 1% of this milled malt will drop mash pH by 0.1. It can also add a mild lactic sourness to the brewed beer with additions rates up to 10% of the grist for Sour Brewing Styles.
- Light Beer,
- Wheat Beer
- Sour Styles like Berliner Weisse.
Usage Rate Guidance:
We recommended between 1% and 5% of our Sour Grapes Malt is used to achieve target mash pH.
- 1 Kg Bag
- 5 Kg Bag
- 25 Kg Sack
At least one year when stored properly in dry conditions.