IREKS 1856 SOUR MALT ACIDULATED Meussdoerffer Sauermalz Malt – 1 LB Uncrushed 4.5% Natural Lactic Acid Sauer Malted Barley for PH Reduction

Acidulated Malt Ireks Sauermalz is a pale malt used reduce the pH value of the mash.  Sour malts have been acidified with natural lactobacilli.  They are subjected to a lactic acid fermentation after kilning and then a second finishing drying cycle. The lactic-acid bacteria reside naturally in the malt, and is a natural way to hit the pH 5.2 for ideal brewing while being reinheitsgebot compliant.    Use of Acidulated Malt lowers wort pH resulting in better mash efficiency, intensified fermentation, lighter color, improved flavor stability, and enhanced flavor.  Useful in Berliner Weisse or Gose, and for adding pleasant tartness and complexity to various beer styles.  Brewers typically add it as a small portion of the grain bill (sometimes in a separate sour mash)  to achieve specific tartness levels or balance brews.  The ideal addition rate of IREKS Sour Malt will vary for each brewery. Factors such as brewing water quality, mashing schedule, and grist composition all influence the precise amount needed for optimal results.  When calculating, Lactic acid content is up to 4.5%, considerably more than our other 2 maltster’s brands.  Ireks provides a significantly higher concentration of natural lactic acid, allowing brewers to use a smaller amount of malt to achieve the same pH adjustment.  A pH meter or test strips are suggested.