Weyermann doesn't list extract values in its spec sheets for acidulated malt. Is that because lactobacilli consume all of the sugars during the acidification process, or because the acidity of test mashes would make it impossible to convert the starches and/or difficult to quantify (i.e. if acidulated malt is blended with base malt)? If acidulated malts do contribute sugars, do any of you know how much?
Thanks!
Joe
Thanks!
Joe
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