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 |