Weyermann® Acidulated Malt is perfect to adjust the pH level in mash or wort. 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. (Example: 3% Acidulated malt reduce the pH leve in mash by 0.3).
The exact effect depends of course on the special conditions in the mash or wort (buffering capacity …) and on the composition of the brew water.
Weyermann Acidulated Malt is produced by using lactic acid, which is generated by on grain natural occurring lactic bacteria. Therefore Acidulated Malt is also a wonderful possibility to produce beer styles with a typical “sourish” character like “Berliner Weisse”.
To reach the “sourish” character 8% of Acidulated malt are a perfect rate.
Selecting the same Grain Bill option for multiple grains will result in all of those grains being packaged together. Selecting "None" will indicate that you want this grain packaged separately.