Question about acidulated malt

[jwalker1140]

I'm going to brew a clone of Eagle Rock's Revolution XPA and the recipe calls for 30 grams acidulated malt in a 6 gallon batch. I've never used acidulated malt before but I do always use lactic acid to bring down my mash pH. In my situation, is there any reason to also add the acidulated malt? I read somewhere that the acid in acidulated malt is lactic acid so it seems like it would be redundant. This is the only grain I don't have on hand and I'm tempted to drop it, but the OCD side of me isn't so sure. Thanks.

 

[stpug]

I'd say drop it and use lactic acid to get your pH. There's no reason in your situation to use both, and it would be redundant.

 

[agrazela]

^^^True. Only real reason to use acidulated malt is if you are stuck in a 16th century Reinheitsgebot mentality

 

[jwalker1140]

Thanks, guys. That's what I suspected.