Acidulated malt, also known as acid malt or sour malt, is a brewer’s secret weapon for precise pH control during the mashing process. Today, we’re spotlighting Platinum Swaen Sauer malt, an excellent choice for brewers looking to fine-tune their mash pH.
Why pH matters in brewing
Before diving into the specifics of Sauer malt, let’s recap why pH control is crucial in brewing:
- Enhances enzyme activity during mashing.
- Improves yeast health during fermentation.
- Boosts hop extraction rates.
- Promotes better cold break post-fermentation.
- Increases clarity in the finished beer and reduces chill haze.
- Improves flavor stability as the beer ages.
The optimal mash pH is around 5.2, and acidulated malt helps brewers achieve this target efficiently.
Introducing Platinum Swaen Sauer malt
Platinum Swaen Sauer malt is specifically designed to adjust mash or wort pH levels. Its production process involves cultivating lactic acid-producing bacteria during germination, resulting in a malt that can effectively lower pH.
Sauer malt usage guidelines
The general rule of thumb for using this malt is straightforward: 1% of acidulated malt reduces mash pH by approximately 0.1. For example, adding 3% Sauer malt to your grain bill would lower the mash pH by about 0.3 units. It’s important to note that this is an estimate, as the exact effect can vary based on your specific mash conditions and water composition. Always measure your mash pH to ensure accuracy.
Brewing applications
This malt is versatile and can be used in various beer styles, including Pilsners, Ales, Light-colored and Wheat beers. For most brewing applications, we recommend using between 1% and 5% Platinum Swaen Sauer malt in your grain bill to achieve your target mash pH.
Storage and shelf life of Sauer malt
When stored properly in dry conditions, it has a shelf life of at least 18 months. Always keep your malt in a cool, dry place to maintain its quality.
Conclusion
Sauer malt is an invaluable tool for brewers seeking precise pH control in their brews. By incorporating this specialty malt into your recipes, you can optimize your brewing process, enhance beer clarity, and improve overall flavor stability. Whether you’re crafting a crisp Pilsner or experimenting with sour styles, it offers the flexibility and control you need to brew exceptional beers.
Remember, while these guidelines provide a solid starting point, the art of brewing lies in experimentation and fine-tuning. Happy brewing!
Platinum Swaen© Sauer
This barley malt is acidified with lactobacilli to correct the pH-value during fermentation. It improves hydrolytic enzymes. Add 1% to your grist, to reduce your mash pH by 0.1pH.
