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Produced from quality spring barley. Lowers mash, wort, and beer pH.
Contains 1−2% lactic acid.
Enhances enzymatic activity in mash and improves extract efficiency. Lightens colour in pale brews.
Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavour.
Recommended Quantities: Each 1% lowers mash pH by 0.1.
Flavour: fruity and sour.