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Acidulated malt can be used to add a slight sourness to sour beer styles such as Berliner Weisse or Kentucky Common.
Acidulated malt is used to lower the pH of the mash
Use up to 3% in dry stouts to add slight tang to the finish.
Reduction of the mash pH leads to better enzymatic activity in the mash, intensified fermentation and lighter pilsner color, improved flavor stability and well-rounded beer flavor.
Color is 1.5 to 2.8 loviond
Use up to 10% to add flavors sharp malty acidic flavor
Typical beer styles include pilsner, light beers, wheat beers and dry Stout, sour ales
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lactic acid malt specialty,