It is an acidulated with lactobacilli barley malt which lowers the mash pH and is used when brewing with bicarbonate-rich water.
Château Acid malt improves the performance of the hydrolytic enzymes and provides a better mash working. It also intensifies the fermentation by adjusting the pH level. Acid malt enhances a well-rounded taste in your beer and gives stability to its head.
Any ale or lager, wheat beers, light beers for optimizing the pH level