Made from the finest German quality brewing barley. Contains natural lactic acid derived from un-hopped beer wort. Important ingredient to adjust the mash- and thus wort pH. Contributes to the optimization of the mash conversion. Recommended addition: 1% acidulated malt addition reduces the mash pH by approx. 0.1.
Maximum addition 10% in sour beers
Enzyme activity: increases enzyme activity by optimal mash pH