Acidulated Malt, Weyermann - 1.7-3.2L- 1 lb
a.k.a. Acidulated Malt or common by the German name Sauermalz or Sauermalt. pH-lowering bacteria are encouraged to grow on this malt to give German brewers a means to lower the mash pH while still adhering to the Reinheitsgebot. The amount required can vary considerable by the maltster so be sure to check the manufacturer’s recommendations.