Specialty Malt

Question 1

Acidulated Malt (Weyermann)

Answer 1

ebc = 3.0 - 6.0; lovibond = 1.7 - 2.8; Usage = Pilsner, Light Beer, “Schankbiere”, Wheat Beer Ales: Rate up to = 1 - 5 % (10% for sour styles); Results = Reduction of wort-pH leads to: a better mash working intensified fermentation lighter Pilsner color improved flavor stability well-rounded beer flavor

Question 2

Melanoidin Malt (Weyermann)

Answer 2

ebc = 60 - 80; lovibond = 23 - 31 Usage = Amber Lager, Dark Lager, Ale, Scottish Ale, Amber Ale, Red Ale, Red Colored Beer, Munich “Salvator”, Wheat Beer: Rate
up to 20 %: Result = improved flavor stability, fullness and rounding of the beer color improved red color of beer