Gladfield’s Sour Grapes Malt is designed to be used to adjust pH in the brew house mash. Sour Grapes Malt is produced by encouraging lactic growth during germination from naturally present bacteria on the grain, and then washing the malt in a lactic bath using the same Lactobacillus strain, before kilning. As a guide, 1% of this milled malt will drop mash pH by 0.1. It can also add a mild lactic sourness to the brewed beer. They recommended between 1% and 5% of Sour Grapes Malt is used to achieve target mash pH.
Use: Use to lower mash pH.
Rate: Up to 5% Wort Colour: 3 - 6 EBC
Please order quantities using the 1kg, 100g and 10g increments.