Gladfield Sour Grapes Acidulated Malt is designed to be used to adjust pH in the brew house mash. Gladfield Sour Grapes Acidulated Malt is produced by encouraging lactic growth during germination from naturally present bacteria on the grain, and then washing the malt in a lactic bath using the same Lactobacillus strain, before kilning. Reduction of wort-pH leads to a better mash, intensified fermentation, lighter Pilsner colour and improved flavor stability and beer flavour.
What is it?
Used to lower the mash pH by encouraging lactic acid growth during germination.
How does it taste?
What does it add to the beer?
Typical Usage Rates:
Use 1% for each 0.1 drop in mash pH
Moisture (max) % 6.5
Extract - Fine Dry 26
Wort Colour (EBC) 3-6
pH 3.6 - 3.8
As a guide, 1% of this milled malt will drop mash pH by 0.1. It can also add a mild lactic sourness to the brewed beer with additions rates up to 10% of the grist for Sour Brewing Styles.
Sour Styles like Berliner Weisse.
Usage Rate Guidance:
We recommended between 1% and 5% of our Sour Grapes Malt is used to achieve target mash pH.
1 Kg Bag
5 Kg Bag (SAVE 20% OFF 1Kg Price)
25 Kg Sack (SAVE 33% OFF 1Kg Price)
At least one year when stored properly in dry conditions.