Acidulated malt usually serves one of two purposes in a beer. The acidified nature of the malt is valuable in certain mashes where the pH needs to be dropped due to the basic nature of the grist. Acidulated malt has a pH of 3.4-3.6 and will aid conversion in the mash, round out a beer's flavor, aid in fermentation, and improve stability. This grain can also be used to add acidity to the final product. Generally used at 1-5% for pH adjustment and 5-10% for a noticeable acidity.