Used to reduce wort-pH which results in a better mash, intensified fermentation, lighter beer colour, improved flavour stability and a more well-rounded beer flavour in Pilsners, Weizens or other light coloured beers.
Acidulated Malt is perfect to adjust the pH level in mash or wort. There is a simple formula to calculate the dosage of Acidulated Malt: You have to use 1% of Acidulated malt to reduce the pH by 0.1. (Example: 3% Acidulated malt will reduce the pH level in mash by 0.3). The exact effect depends of course on the special conditions in the mash or wort (buffering capacity) and on the composition of the brewing water but this is a good rule of thumb.
Acidulated Malt is produced by using lactic acid, which is generated by the naturally occurring lactic bacteria on grain. As a result, Acidulated Malt is also a wonderful addition for beer styles with a typical sourish character like Berliner Weisse.
Recommended Maximum Usage: For adjusting acid levels 1-10%. To develop a 'sourish' character, use 8-10% of Acidulated malt.
Typical Beer Style(s): Ale, Lager, Berliner Weisse, Wheat Beers, Pilsners, Pale Beers.
Possible Substitution(s): None