Acidulated Malt (Sour Malt)

IREKS Sour Malt contains up to 4.5 % natural lactic acid, the reason why it is very well suited for adjusting the pH value of the mash. This benefits the enzyme activities and thus increases the brewhouse yield. The optimum quantity of addition has to be determined by every brewery individually, as this depends on many factors such as, for example, the quality of the water for brewing, the mashing programme and the grist, etc.

TYPICAL ANALYSIS:

• MOISTURE: MAX 8.0%
• COLOR: 1.5-2.5°L
• PH VALUE: 3.35 - 3.70
• ACID DEGREE (PH8.5): 40 - 60 ML 0.1N NAOH/10G