How does acidulated malt affect the pH of the mash?

Acidulated malt is specifically designed to lower the pH of the mash. It contains lactic acid, which contributes acidity when added during the mashing process. Lower pH in the mash can lead to several positive outcomes, such as improved enzyme activity during mashing, better extraction of fermentable sugars, and enhanced overall beer stability and flavor.

Using acidulated malt can be particularly beneficial in achieving the desired pH level for specific beer styles, especially in brewing with higher levels of pale malts that may result in a higher mash pH. This adjustment is crucial because a proper pH level in the mash optimizes the conditions for various enzymes responsible for converting starches to sugars, ultimately influencing the beer’s overall profile.

Other options do not accurately reflect the impact of acidulated malt. It does not increase or leave the pH unchanged; rather, its main function is to create a desirable balance in the mash's acidity, thus effectively lowering the pH.