Acidulated Malt reduces the pH value of the wort. This results in improved enzyme activity of the mash, greater yield and taste stability as well as in beer with a lighter colour and a balanced aroma. It also represents an interesting alternative for breweries that have no mash acidification.
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Drops pH roughly 0.1 pH per oz used. This was perfect for dropping the mash pH to target.
I use very alkaline water and even with a lot of gypsum my pH is too high. Using 1-2% acidulated malt gets my pH exactly where I need it.