Acidulated malt adds a tang finish to your home brewed dry stouts. This malt is acidulated with lactic acid and can be used to lower mash pH. Use up to 3% in dry stouts to add a tang to the finish.
Having brewed stouts since 1977, I've come to prefer the "tang" that acidulated malt adds. It puts the "dry" in the finish of Irish stouts.
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Good for lagers
I have hard water with some buffering that interferes with the lowering of the pH during mashing when using Pilsner malt. I use a few ounces of this malt to help drop it a couple of points and it adds a faint taste.
