Produced by developing the lactic acid bacteria that occurs naturally on grain. It is used to adjust the pH level in a mash and in the making of authentic Berliner Weisse beer. For example, using 1% Acidulated Malt in a mash reduces the pH by .1, and using 8% in a mash reduces the pH by .8 The exact effect depends on the composition of the mash and brewing water, but in general 8% in a mash will produce a sour character in the finished beer, and is typically used when making sour beers like Berliner Weisse. Acidulated Malt is also ideal to experiment with when making tart Belgian styles (use 1 to 10% in the mash). This malt is crushed and ready to add to your mash.