Lactic acid, Lactic acid, 80%

Lactic Acid 80% - When pH needs to be tamed

When brewing beer, there are few things more important than pH control - and here are Lactic acid 80% (Lactic acid) your strongest ally.

It is used to Lowering the pH of mash and water - so you can hit that magical pH level around 5.2-5.4, where the enzymes work best and the flavour is clean and balanced.

Benefits of lactic acid in brewing:

• Precise pH adjustment without bicarbonate issues

• Natural acid - no harsh chemicals

• Provides better utilisation of malt enzymes

• Reduces the risk of unwanted flavours

• Suitable for both mash and sparge water

Dosage:
Typically approx. 1-2 ml per 10 litres of water - but use pH meter or strips for precise alignment. Start low and work your way up.

And don't worry: you don't need to be a chemist to use it - just a brewer with a penchant for nerdiness and great flavour. And yes, it is food approvedso you risk nothing but better beer. ✨

The chemical name for lactic acid is: C₃H₆O₃