BEST Acidulated Malt is used to optimize the pH in the mash when the water used for brewing is suboptimal. This leads to an increase in enzyme activity in the mash and thus a higher yield and improved flavour stability. The malt also produces a lighter colour in the wort and balances the flavour of the beer. The amount used and its effect on the mash pH must be determined by means of preliminary tests. The pH of the wort and the beer is generally not reduced as the improved starch conversion results in more buffer substances being formed.