Sauermalz — malt guide
Sauermalz (Germany): malt, 2 °L, ~33 PPG. German acidulated (sour) malt. The traditional Reinheitsgebot-legal way to acidify the mash, especially for pale lagers and Pilsners. About 1% of the grist drops mash pH by roughly 0.1; over ~8-10% the lactic tartness becomes noticeable. Free malt guide wit…