For use in Pilsner, Light Beer, “Schankbiere”,and Wheat Beer or where mash ph is to be reduced. Use at a rate of 1-5%
Berliner Weisse from Weyermann Acidulated Malt.
Weyermann Acidulated Malt is perfect to adjust the pH level in mash or wort. There is a simple formula to calculate the dosage of Acidulated Malt: You have to use 1% of Acidulated malt to reduce the pH by 0.1. (Example: 3% Acidulated malt reduce the pH level in mash by 0.3).
The exact effect depends of course on the special conditions in the mash or wort (buffering capacity ‚Ä¶) and on the composition of the brew water.
Weyermann Acidulated Malt is produced by using lactic acid, which is generated by on grain natural occurring lactic bacteria. Therefore Acidulated Malt is also a wonderful possibility to produce beer styles with a typical “sourish” character like “Berliner Weisse”.
To reach the “sourish” character 8% of Acidulated malt is a perfect rate.
Malt bill for “Berliner Weisse”
40% Weyermann Pilsner Malt
45% Weyermann Wheat Malt Pale
7 % Weyermann Carahell®
8 % Weyermann Acidulated Malt