Sour malt ( pH 3,4 - 3,6 ).
If used in percentage up to 5% it decreases the wort pH and improves the enzymatic activity, facilitating mashing and fermentation.
Moreover, this malt allows to obtain lighter colurs and a better balanced taste, reason why it is recommended for light beers such as pils.
|Ingredients||BARLEY; it may contain traces of SPELT, OAT, WHEAT, RYE|
|Preservation||Store in a cool dry place.|
|Maximum use per recipe %||5%|
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