Acidulated malt (1.7-2.8L)
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Acidulated (or simply "acid") malt is high in phytase enzyme, which breaks down phytin into phytic acid, thus lowering the mash pH.
Typically only used in Germany, where the Reinheitsgebot (German Beer Purity Law) prevents brewers from using food-grade acids to do the same thing. We prefer to use 88% lactic acid as small amounts can be added incrementally to the mash and measured until the mash pH is correct, without affecting the overall gravity.
Approximately 1.7-2.8° L in colour.
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