Weyermann Acidulated Malt (Sauermalz) 1.5-5.1 EBC

Weyermann Acidulated Malt (Sauermalz) 1.5-5.1 EBC is pilsner malt carrying natural lactic acid — the Reinheitsgebot-legal way to lower mash pH. Malted in Bamberg by Weyermann, the benchmark German maltster, and the right choice for mash pH correction in any beer (1% lowers pH ~0.1); up to 8% for Berliner Weisse tartness.

Use it at 1-5% of the grain bill. It is pre-converted in the kilning, so all-grain brewers mash it with the base malt and extract brewers simply steep it in a grain bag. Order it whole, or choose Crushed and we mill it fresh at 1 mm right before shipping.

Key features

• Weyermann specialty malt, malted in Bamberg (Germany)
• Colour: 1.5-5.1 EBC
• Pilsner malt carrying natural lactic acid — the Reinheitsgebot-legal way to lower mash pH
• Usage rate: 1-5%
• Whole grain, or milled fresh at 1 mm on request (Crushed option)
• Pre-converted: mash or steep

Usage

• All-grain: add to the mash with the base malt
• Extract: steep in a grain bag at 65–70 °C for 20–30 minutes
• Crushed malt is best used within 2–3 weeks; whole malt keeps for months stored cool and dry

Quick facts

• Maltster: Weyermann, Bamberg (Germany)
• Type: specialty malt
• Colour: 1.5-5.1 EBC
• Styles: mash pH correction in any beer (1% lowers pH ~0.1); up to 8% for Berliner Weisse tartness
• Rate: 1-5%

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