Gladfield Sour Grapes Malt (Acid Malt)
specialty malt · Gladfield Malt · New Zealand
New Zealand acidulated sub-base malt from Gladfield. Produces lactic acid during germination (2% acid content) — 1% of grist drops mash pH by approximately 0.2. Use 1–5% to hit target mash pH. Can also contribute a mild lactic tartness to the finished beer.
8 brews
About
Sour Grapes is Gladfield's acidulated malt, made by encouraging lactic growth from naturally present bacteria during germination and then washing the malt in a lactic bath with the same Lactobacillus strain before kilning. At about 2% acid content it is a clean, repeatable way to lower mash pH — roughly 0.2 pH per 1% of grist — and at the upper end can lend a mild lactic tartness to the finished beer.
Specs
- Colour
- 3–6 EBC
- Extract (FD)
- 26%
- Max usage
- 5%
- Moisture max
- 6.5%
- Diastatic power
- 0 °WK
Usage
Use 1–5% to dial in target mash pH (about a 0.2 drop per 1%). A clean alternative to acid additions; at the higher end it also adds a gentle lactic tang, useful in hazy IPAs and light sours. Low extract, so it adjusts pH more than it contributes fermentables.
In your brews
Styles brewed
Used in
- Abandoned Hazy 18 (clone) 21C Hazy IPA
- APA — Greenbacker Variant 18B American Pale Ale
- Ekuanot APA 18B American Pale Ale
- Ekuanot APA 18B American Pale Ale
- Greenbacker APA 18B American Pale Ale
- Greenbacker APA (I) 18B American Pale Ale
- League Casa Cerveza (II) 2B International Amber Lager
- League Casa Cerveza 2B International Amber Lager