How is acidulated malt produced?

Acidulated malt is produced through the process of allowing lactic acid bacteria to grow during the malting process. This fermentation introduces lactic acid into the malt, which lowers the pH and enhances the overall acidity of the malt. The acidification that occurs is beneficial in brewing because it can contribute to improved flavor stability and can help balance sweetness in certain beer styles. The controlled growth of lactic acid bacteria during malting allows for a consistent and desirable level of acidity, which brewers can incorporate into their recipes.

In contrast, adding acids post-mashing does not create acidulated malt, as that would involve post-processing rather than during malting. Soaking in alkaline water would not produce acidulated malt but rather increase the pH, further moving away from the desired acidity. Fermenting with yeast is primarily aimed at alcohol production and does not specifically relate to the creation of acidulated malt through an increase in acidity.