Other Speciality Malts
Acid or Sour Malt
This is malt which has been stewed in a Lactobacillus culture prior to kilning, presenting the malt with 2 to 4 percent lactic acid, it was traditionally used as a Reinheitsgebot-legal technique to acidifying a mash. Nowadays it’s a convenient way of inserting an acidic touch to beers which require it such as a Berliner weisse or witbier. At 1 percent of the grain bill, acidic flavours are hardly noticeable; at 20 percent, the beer will be fairly sour.
This is unique final process used to reproduce historic malts when kilns used wood. Beechwood is conventionally used for the smoked beers of Bamberg, though oak is sometimes used; peat-smoked distiller’s malt from Scotland is not long-established in beer, but can contribute some whisky aromas. Briess malting produces a cherrywood-smoked malt that has a powerful spiciness.