IREKS Sour Malt: The Ultimate Acidulated Malt Solution
IREKS Sour Malt, also known as acidulated malt or saurmaltz, is a premium choice for brewers looking to precisely adjust mash pH. With a natural lactic acid content of up to 4.5%, it offers nearly double the lactic acid compared to typical sour malts. This means you can use as little as half the amount to achieve the same results, optimizing your brewing process and enhancing enzyme activity for higher brewhouse yields.
Why Choose IREKS Sour Malt?
- Higher Lactic Acid Content: Up to 4.5%, compared to the 1-2% in Weyermann Acidulated Malt.
- Efficient Usage: Achieve the same pH adjustment with less grain in the overall grain bill.
- Improved Enzyme Activity: Supports better performance, leading to increased efficiency in the brewhouse.
Factors Influencing Usage
The ideal addition rate of IREKS Sour Malt varies based on:
- Brewing Water Quality
- Mashing Schedule
- Grist Composition
These factors determine the precise amount needed for optimal results. Adjust accordingly to achieve the best outcomes for your brew.
Malt Specifications
- Color °L: 0.9-2.3
- Moisture %: Max. 8.0
- pH Value: 3.35-3.70
- Usage Rate: Up to 5%
Comparable to Weyermann Acidulated Malt but with superior lactic acid levels, IREKS Sour Malt is the ideal choice for brewers seeking efficiency and precision.