Weyermann Acidulated Malt (Sauermalz) 1,5-5,1 EBC

Crafted from premium German barley and enriched with 1–2% natural lactic acid, Weyermann® Acidulated Malt (Sauermalz) is designed to fine-tune mash pH, improve extraction efficiency, and deliver cleaner, brighter beer flavor. This specialty malt supports consistent brewhouse performance and enhances the overall balance and drinkability of your beer.

Flavor contribution: subtle acidity, enhanced crispness, improved malt definition.

Specialty Malts – Acidulated

Acidulated malt is used to lower mash pH naturally, stabilizing enzymatic activity and improving conversion. It helps create a smoother wort, lighter color, and better long-term stability — especially valuable in pale and delicate beer styles.

Usage

Recommended usage rate:

• 1–5% for general pH adjustment
• Up to 10% for intentionally tart or acidic beer styles

Ideal for:

• Pale Lagers: Pilsner, Helles, Kellerbier, Festbier
• Wheat Beers: Hefeweizen, Kristallweizen, American Wheat
• Belgian Styles: Witbier, Saison, Belgian Blonde
• Sour & Tart Beers: Gose, Berliner Weisse, Fruited Sour
• Any style brewed with alkaline water needing pH correction

Quick Facts

• Raw material: German brewing barley
• Use: 1–5% (up to 10% for sour styles)
• EBC: 1.5 – 5.1
• Function: Natural pH reduction
• Effects: Better conversion, improved clarity, cleaner flavor, longer shelf life
• Format: 1 kg
• Contains gluten