As an expert sommelier and brewer, I can confidently say that acid malt and acidulated malt are indeed the same thing. They are terms used interchangeably to describe a type of malt that contains lactic acid. This lactic acid contributes to the acidity of the beer and can be used to adjust the pH of the mash.
Acid malt, or acidulated malt, is often used as a continental analog to Burtonization. Burtonization is a process in which the water used for brewing is treated with gypsum to replicate the mineral content of the water in Burton-on-Trent, a region famous for its pale ales. This process helps to enhance hop bitterness and flavor in the beer.
However, acid malt serves a different purpose. It is primarily used to lower the pH of the mash, which is important for enzymatic activity and proper conversion of starches into fermentable sugars. By adding acid malt to the mash, brewers can achieve the desired pH level without the need for adjusting the water chemistry.
I have personally used acid malt in my brewing process, and it has been a valuable tool in achieving the desired acidity in certain beer styles. For example, in brewing Berliner Weisse, a traditional German sour wheat beer, acid malt is often added to create the characteristic tartness.
When using acid malt, it is important to consider the amount to add, as too much can result in excessive acidity and a sour beer. It is recommended to start with a small percentage of acid malt in the malt bill and adjust to taste. This allows for more control over the final flavor profile of the beer.
Acid malt and acidulated malt are the same thing. They are malt varieties that contain lactic acid and are used to lower the pH of the mash in brewing. They can be a useful tool for achieving desired acidity levels in certain beer styles, but care should be taken to avoid over-acidification.