It lowers the pH of the must in the beer, to give a better enzymatic activity in the maceration, a better yield and stability in the flavor, thanks to these characteristics the beer gets a lighter color and a more balanced aroma.
It is an alternative for breweries that do not have acidification in the must.
- Use: Pilsner, Lagers, light beers as well as all types of beer to optimize the pH level
- Use rate: up to 5%
- Color: 6 - 10 EBC.
Store in a dry place with a temperature below 40ºC.
It is very important to properly store the malts if they cannot lose freshness and flavor.
* The use ratio is the amount in percentage of this malt that can be used at most to make a style of beer.
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