Gladfield Sour Grapes Acidulated Malt is designed to be used to adjust pH in the brew house mash. Gladfield Sour Grapes Acidulated Malt is produced by encouraging lactic growth during germination from naturally present bacteria on the grain, and then washing the malt in a lactic bath using the same Lactobacillus strain, before kilning. Reduction of wort-pH leads to a better mash, intensified fermentation, lighter Pilsner colour and improved flavor stability and beer flavour.

What is it?

• Used to lower the mash pH by encouraging lactic acid growth during germination.

How does it taste?

• Lactic sourness

What does it add to the beer?

• pH Adjustment

Typical Usage Rates:

• Use 1% for each 0.1 drop in mash pH

Certificate of Analysis:

• SRG 082 Best Before 21-OCT-2026

Specification

• Moisture (max) % 6.5
• Extract - Fine Dry 26
• Wort Colour (EBC) 3-6
• pH 3.6 - 3.8

Use:

As a guide, 1% of this milled malt will drop mash pH by 0.1. It can also add a mild lactic sourness to the brewed beer with additions rates up to 10% of the grist for Sour Brewing Styles.

Brewing Styles:

• Pilsner
• Light Beer
• "Schankbier"
• Wheat Beer
• Ales
• Sour Styles like Berliner Weisse.

Usage Rate Guidance:

We recommended between 1% and 5% of our Sour Grapes Malt is used to achieve target mash pH.

Complimentary Malts:

• All Malt

Package Options:

• 1 Kg Bag
• 5 Kg Bag (SAVE 20% OFF 1 Kg Price)
• 25 Kg Sack (SAVE 20% OFF 5vKg Price)

Shelf Life:

At least one year when stored properly in dry conditions.