Silver_Is_Money
Larry Sayre, Developer of 'Mash Made Easy'
I can't support this change in the slightest. Why wouldn't you just use the acid malt in the malt dropdown?
Purely personal preference.
PS: The 240 value I initially went with can be adjusted to match your particular acidulated malts actual acid strength (concentration). This value may at first quick assessment range between approximately 200 and 300 as my first guesstimate. I haven't fiddled with it enough to verify it, but 200 may correlate to 2% lactic acid by weight in the acidulated malt, and 300 may correlate to 3% lactic acid in the acidulated malt. This gives another dimension to the end user which is not available by simply selecting German Saurmaltz (acidulated malt) from the dropdown.
PPS: I only made this change (and others, all for my personal use) after reading your comments to another forum member regarding your confirmation that you consider this spreadsheet being open source. If this has changed, please let me know.