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 malt appears to be 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, lactic acid is not added to the grain; it’s produced using the naturally occuring lactic bacteria on 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 in alkalinity, 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 the sour beer style of the Berliner Weisse. The Weyermann site suggested using 8% 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.