Produced from quality spring barley. 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.
Recommended Quantities: Each 1% lowers mash pH by 0.1.
Flavor: fruity and sour.
We sell this in both milled (for brewers who might not have milling machines) and unmilled form (for brewers who prefer to crush the grain themselves).