Lowers mash, wort, and beer pH. Contains 1-2% lactic acid. Enhances enzymatic activity in mash and improves extract efficiency. Lightens color in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavor.

Can be up to 10% of total grain bill. Each 1% lowers mash pH by 0.1. Suitable for any ale or lager, especially Pils/Pilsner/Pilsener, low-alcohol beers, wheat beers

Maltster

Weyermann

°EBC.

3-6°EBC

Lovibond (L)1.5-2.7 °L

Country of Origin

Germany