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weyermann-acidulated-malt

Weyermann® Acidulated Malt

$0.20

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Accuracy & Detail

We make it simple to get exactly the malt you need — sold by the ounce or by the pound. Each variety is weighed with precision to a 0.08-ounce tolerance and double-checked to keep your recipe on target.

How We Package

You also choose how we package it. Use the Recipe Selector to combine all your malts into one bag for convenience — that saves us time in packaging and we pass that savings on to you. Or select “None” if you prefer them bagged separately. And if you’d like, we’ll mill your malts at no extra cost.

124 in in stock

Product Details

Taste & Character

Weyermann® Acidulated Malt is a functional specialty malt that subtly enhances flavor while providing an important technical role in brewing. Produced by treating base malt with lactic acid, it improves mash performance by lowering pH, resulting in brighter flavor expression, improved enzymatic activity, and clearer wort. Its light color ensures it integrates seamlessly into any recipe.

Where It Shines

This malt is widely used for pH adjustment in a variety of styles, from lagers and pale ales to more delicate beers where water chemistry requires balancing. Beyond its technical benefits, it can impart a faint tangy note that complements sour beers such as Berliner Weisses, Goses, and other tart, refreshing styles.

Role in the Brewhouse

Weyermann® Acidulated Malt supports flavor stability, improves fermentation efficiency, and enhances hop expression by optimizing mash conditions. Its targeted acidification reduces the need for external acid additions, providing brewers with a precise, natural tool for mash adjustment.

Brewer’s Guidance

Typically used at 1–5% of the grist to correct mash pH, with higher rates (up to 10%) suitable for brewing sour or tart beers. Its impact is gentle but effective, giving brewers control over mash chemistry while adding subtle layers of flavor when used creatively.

Quick Description

A functional malt treated with lactic acid, used to lower mash pH and improve enzymatic activity. Adds brightness, clarity, and a subtle tang—ideal for precise brewing adjustments and sour beer styles.

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