Weyermann Acidulated is used to reduce wort-pH which results in a better mash, intensified fermentation, lighter beer color, improved flavor stability and a more well-rounded beer flavor in Pilsners, Weizens or other light colored beers. Weyermann Acidulated Malt is perfect to adjust the pH level in mash or wort. Weyermann Acidulated Malt is produced by using lactic acid, which is generated by the naturally occurring lactic bacteria on grain. Recommended by Weyermann for pils and hefeweizen mashes. Acidulated Malt is also a wonderful addition for beer styles with a typical sour character like Berliner Weisse. 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.