Gladfield Sour Grapes malt is designed for pH adjustment in the brew house mash. Sour Grapes is produced through a combination of lactic growth during germination from naturally present bacteria on the grain and a lactic bath prior to kilning grown from the same lactobacillus strains. Recommended usage of between 1% and 5% to achieve target mash pH. Moisture (%) Max 6.5 Extract (fine dry) Range 25 Total Nitrogen (%) 1.4-1.7 pH Max 3.8
Gladfield Malt's recommended malt substitutions:
For 1kg of Weyermann Acidulated malt, replace with 1kg Gladfield Sour Grapes malt instead.
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