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Per 100g
Nutrition data source: USDA FoodData Central
Acidulated malt is primarily a functional brewing ingredient rather than a dietary staple. While it contains protein and carbohydrates, its main health-related benefit is optimizing the brewing process to improve beer clarity and flavor stability, which can reduce the need for chemical additives.
Per 100g, acidulated malt contains approximately 370 calories, 11g of protein, 78g of carbohydrates, and 1.5g of fat. It is a calorie-dense grain, though it is typically used in small percentages within a larger recipe.
No, acidulated malt is not gluten-free. It is produced from malted barley, which naturally contains gluten, making it unsuitable for those with celiac disease or gluten sensitivities.
Acidulated malt is vegan as it is a plant-based grain product. However, it is not keto-friendly due to its high carbohydrate content (78g per 100g), which can interfere with ketosis if consumed in significant amounts.
Its main function is to lower the mash pH, which optimizes enzymatic activity and improves starch conversion efficiency. This is particularly useful for brewers using alkaline water who want to adjust chemistry naturally without using liquid acids.
When used at low levels (1-5% of the grain bill), it provides a clean, crisp finish without perceived sourness. At higher concentrations, such as 10% or more, it can contribute a distinct tartness suitable for styles like Gose or Berliner Weisse.
It is added to the mash along with other base and specialty grains. Generally, every 1% of acidulated malt added to the total grain bill reduces the mash pH by approximately 0.1 units.
acidulated malt is a versatile ingredient found in cuisines around the world. With 370 calories per 100g and 11 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Discover 1 recipes featuring acidulated malt with step-by-step instructions.
Browse recipes →The most common substitutes are food-grade lactic acid or phosphoric acid added directly to the mash water. These provide the same pH-lowering effect without adding the extra grain volume or malt character.
It should be stored in a cool, dry, and dark environment in an airtight container. Keeping it away from moisture is critical, as the lactic acid coating can make the grain more hygroscopic than standard malts.
When stored properly in its uncrushed form, acidulated malt typically lasts for 6 to 12 months. Once crushed, it should be used within 24 to 48 hours to prevent oxidation and loss of enzymatic potential.