Acidulated Malt a.k.a. Sauermalz
Built-in pH adjustment.
What it tastes like
Acidulated malt is malt that has been treated with lactic acid bacteria — the bacteria are killed during kilning, but they leave behind lactic acid that lowers mash pH. Used at 1-5% to fine-tune pH in pale beers without acid additives. At higher rates (10-30%), it can give Berliner Weisse, gose, and traditional German wheat beers their distinct lactic tang.
Best in these styles
For brewers — technical profile
Color (Lovibond)
1.5–2.5 °L
Color (EBC)
3–5
Max Use
10% (or higher for sour styles)
Diastatic Power
Low
Where to source
Maltsters that produce or distribute this grain:
History
Developed in Germany under the Reinheitsgebot — since brewers couldn't add acid directly to beer, they invented a malt that delivered acid in compliance with the law.
Other specialty & smoked malts
Carapils / Dextrin Malt
The body-and-foam booster.
neutralsubtle sweetnessfuller mouthfeel
Rauchmalz (Smoked Malt)
Beechwood-smoked malt, the soul of Bamberg Rauchbier.
beechwood smokebaconcampfire
Cherrywood Smoked Malt
American sweet-smoke alternative to Bamberg's Rauchmalz.
sweet smokecherry woodBBQ