Acidulated malt is fermentable to some extent. During the production of acidulated malt, lactic acid bacteria are used to ferment the malt. This fermentation process converts some of the starches in the malt into fermentable sugars. These sugars can then be consumed by yeast during the brewing process, contributing to the alcohol content of the final beer.
However, it’s important to note that the level of fermentability of acidulated malt can vary depending on the specific malt and the brewing process. The lactic acid coating on the malt can inhibit the activity of the enzymes responsible for starch conversion, leading to a lower overall fermentability compared to unacidulated malt. This means that the contribution of acidulated malt to the fermentable sugars in the mash will be less compared to other types of malt.
Additionally, the pH-lowering effect of acidulated malt is a desired characteristic for certain beer styles, particularly those that require a lower pH for proper enzyme activity and flavor development. The lactic acid coating on the malt helps to reduce the pH of the mash, creating a more favorable environment for enzymatic activity and enhancing the flavor profile of the beer.
In my personal brewing experience, I have used acidulated malt in recipes where a lower pH was desired. I found that it helped to achieve the desired pH range without the need for additional acid adjustments. The fermentability of the acidulated malt in these recipes was sufficient to contribute to the overall alcohol content of the beer, though the exact level of fermentability can vary depending on factors such as the malt composition and brewing process.
It’s worth mentioning that acidulated malt is often used in combination with other malts in the grist to achieve the desired flavor and pH characteristics in the final beer. Brewers commonly utilize a variety of malts to create a balanced flavor profile, and acidulated malt is just one tool in their arsenal.
Acidulated malt is fermentable to some degree due to the presence of lactic acid bacteria during its production. It contributes fermentable sugars to the mash, though the level of fermentability can be lower compared to other malts. Its primary function is to lower the pH of the mash, which is beneficial for enzymatic activity and flavor development in certain beer styles.