Description
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. It also adds a mild sour flavor. Must be mashed.
Use Sour Grape to lower mash PH to beers. Can be use at a rate of 5%.
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Weight | 1kg - 25kg |
---|---|
COLOUR | 3 - 6 EBC |
Extract (Fine Dry, %) | 26 |
Malt Type | Specialty Malt |
PH | 3.6 - 3.8 |
https://www.gladfieldmalt.co.nz/our-malts/
Recipe: Gladfield Pilsner
Makes 25L
Ingredients:
5.93kg Gladfield Pilsner Malt (97%)
0.18kg Gladfield Sour Grapes Malt (3%)
Hops:
60g Riwaka (60 mins)
30g Motueka (15 mins)
30g Riwaka (0 min)
Yeast:
Lallemand Diamond
Targets:
OG 1.056
Estimated ABV 5.6%
Target IBU 40.1
Colour 7.1 EBC
Mash Temp 66c