No thanks
Yes: fine crush (for BIAB)
Yes: regular crush (manual sparging)
Yes: coarse crush (automated systems)
BEST Acidulated Malt is used to optimize the pH in the mash when the water used for brewing is suboptimal. This leads to an increase in enzyme activity in the mash and thus a higher yield and improved flavor stability. The malt also produces a lighter color in the wort and balances the flavor of the beverage. The amount used and its effect on the mash pH must be determined by means of preliminary tests. The pH of the wort and the beverage is generally not reduced as the improved starch conversion results in more buffer substances being formed. BEST Acidulated Malt complies with the purity guidelines of the German Reinheitsgebot.
| Color Unit | Color Value | Usage |
| °L | 1.7 - 3.6 | up to 5% |
| SRM | 1.5 - 4 | |
| EBC | 3 - 8 |