By how much does acidulated malt lower the pH per 1% used?

When using acidulated malt in brewing, it serves as a method to adjust the pH of the mash. Typically, acidulated malt is made by treating malted barley with lactic acid, resulting in a grain that contributes acidity to the mash.

The correct amount of pH adjustment for acidulated malt is generally understood to be approximately 0.1 units for every 1% of acidulated malt used in the mash bill. This adjustment is significant as maintaining an optimal pH in the mash is vital for effective enzymatic activity during the mashing process, impacting sugar extraction and overall beer quality.

Some brewers might observe slight variations based on their specific malts and brewing conditions, but the widely accepted standard of 0.1 is grounded in both experience and some empirical studies. Therefore, the option that states an acidulation of 0.1 units per 1% of malt aligns with commonly accepted brewing knowledge and practices.