Acid Malt - Castle Malting
Château Acid is a specialised acidulated malt made with lactobacilli-treated barley, designed to naturally lower the mash pH in brewing, particularly beneficial when brewing with hard, bicarbonate-rich water. It optimises enzymatic activity, enhancing mash efficiency and promoting a stable, well-rounded flavour and foam retention in beer.
- Wort Colour: 6–16 EBC
- Usage: Any ale or lager, wheat beers, light beers for optimizing the pH level
- Beer styles: Ale, lager, and wheat beers
Description
What is Château Acid?
Château Acid is a unique malt produced by Castle Malting, treated with lactobacilli to create a mildly acidic malt. This malt is especially advantageous for brewers needing to adjust the pH without external additives, bringing both flavour and functionality to the mash.
How to Use Château Acid
Commonly used in pale ales, lagers, and light wheat beers, Château Acid is an optimal choice when brewing with hard water or for specific pH adjustments. Brewers often add this malt in smaller proportions to fine-tune pH levels precisely.
Flavour Profile
With its subtle acidity, Château Acid contributes a lightly tangy profile that supports a balanced, refreshing character in the beer without overpowering other malt or hop flavours.
Enzymatic Activity
Château Acid supports enhanced enzymatic reactions during mashing, aiding in a thorough starch conversion and efficient mash performance. This malt assists the work of other diastatic malts by fine-tuning the mash environment.
Mashing
The malt’s controlled acidity helps achieve an optimal pH level in the mash, enhancing both extract efficiency and flavour development. This balanced acidity reduces unwanted harshness from bicarbonates in the water.
Combining with Other Malts
Ideal in combination with base malts like pilsner or pale ale malts, Château Acid can be added in small portions to control pH, improve mash efficiency, and bring a brighter, rounded flavour profile to the final brew.
Benefits of Château Acid
- pH Control: Simplifies pH adjustment without the need for added acids.
- Improved Fermentation: Supports stable fermentation conditions.
- Head Retention: Adds to foam stability and the beer's mouthfeel.
History
Produced by Castle Malting, Château Acid embodies traditional European malting techniques and quality standards, maintaining full traceability and non-GMO standards.
Key Features:
- Moisture Content: Max 10.0%
- Extract (Dry Basis): 74%
- Wort Colour: 6–16 EBC
- Acidity: 40
- Usage: Any ale or lager, wheat beers, light beers for optimizing the pH level
- Flavour Profile: Lightly tangy with a mild acidic backbone
- Applications: Optimising mash pH in bicarbonate-rich brewing water
- Beer styles: Ale, lager, and wheat beers
Additional Parameters:
- Total Protein: 11.5%
- pH: 4.5
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