Acidulated Malt is an ingredient that I wanted to learn more about, so I did some research around the topic and consolidated it into this post. Acidulated maltappears tobe the brand name by the Weyermann Company. Other maltsters may call this malt acid malt. It is produced using lactic acid. From the Weyerman site,lacticacid is not added to the grain; its produced using the naturally occuringlactic bacteriaon the malt.

Most sources explained that this malt can be used to change the pH of the mash or wort. Having a more acidic pH assists in enzymes breaking down more starch for fermentation. The Weyermann site gave a simple equation to lower the pH:

1% of the grain bill to reduce the pG by 0.1.

Flavor: Sour Character

Color: 1.7 – 1.8 lovibond

Use: If your water is high inalkalinity, using this special malt may help you make better beer. I think a good understanding of your water and getting very familiar with all grain brewing are prerequisites before using this malt for this purpose (you may not need to adjust the pH of your mash/wort).

Outside of adjusting your pH, you could use this malt in making thesour beer style of the Berliner Weisse. The Weyermann sitesuggested using8% of your grain bill of acidulated malt to produce the intended result. I have the idea that this beer could be used to make other sour beer styles too.