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Weyermann® Acid Malt
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Weyermann® Acid Malt

Item #: 3143B
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Availability: In Stock
$2.59 per lb.

Malt with a sour character, used to lower pH in mashes and give a distinct sour flavor to beer.

Eligible for $8.99 flat rate shipping
Grain Prep Options
Let us know if you want your grains crushed, as well as what grain bill to add them to. Grains that are part of the same grain bill will be put in the same bag!

Can order in full AND fractional amounts

  • Description
  • Q and A

Weyermann's acid malt is an acidulated malt that contains a small percentage of lactic acid (usually around 1 to 2% by weight) on the husks. It is used to adjust mash pH in beer. Weyermann states on their web site that reducing mash pH can lead to a better mash, intensified fermentation, lighter color for Pilsners, improved flavor stability and a well-rounded beer flavor. Acid malt is usually used in small proportions to adjust pH. It has been noted that for every 1% of the grist comprised of acid malt, a 0.1 drop in pH can be expected. Usually used as 1 to 5% of the grist for pH adjustment, it can also be used at a rate of 8 to 10% of the grist for sour beers such as Berliner Weiss to bring out sour character. Many people also use a small percentage (around 3%) in classic dry Irish stouts to give a characteristic sour note on the finish.

Grain Specifications

Color: 1.7 - 2.8L
Protein: 10.1
Moisture: 0.04
Extract: 0.75
Usage: typically 1 to 5%, up to 10% in sour beers
Country of Origin: Germany


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