Gladfield Sour Grapes Malt

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

$5.00
(1.2 = 1.2kg / .200 = 200grams)