Use as 1-10% of grist (but be carefull, too much will make your beer tart!).  This malt has a pH of 3.4-3.6 and can be used in specialty beers, or in standard pilsners, wheat, and light beers to reduce the pH of the mash & resulting wort.  This can lead to a more workable mash, intensified fermentation, lighter Pilsner color, and improved flavor stability.  1.7-3.2 L.