1.7-2.8°L - Use of Acidulated Malt can lower wort pH resulting in better mash efficiency, intensified fermentation, lighter color, improved flavor stability and enhanced flavor. (33 PPG)
1.7-2.8°L - Use of Acidulated Malt can lower wort pH resulting in better mash efficiency, intensified fermentation, lighter color, improved flavor stability and enhanced flavor. (33 PPG)
