When brewing beer, there are few things more important than pH control<\/strong> - and here are Lactic acid 80% (Lactic acid)<\/strong> your strongest ally.<\/p>\n It is used to Lowering the pH of mash and water<\/strong> - 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.<\/p>\n Benefits of lactic acid in brewing:<\/strong><\/p>\n Precise pH adjustment without bicarbonate issues<\/p>\n<\/li>\n Natural acid - no harsh chemicals<\/p>\n<\/li>\n Provides better utilisation of malt enzymes<\/p>\n<\/li>\n Reduces the risk of unwanted flavours<\/p>\n<\/li>\n Suitable for both mash and sparge water<\/p>\n<\/li>\n<\/ul>\n Dosage:<\/strong> 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 approved<\/strong>so you risk nothing but better beer. \u2728<\/p>\n The chemical name for lactic acid<\/strong> is: C\u2083H\u2086O\u2083<\/strong><\/p>","protected":false},"excerpt":{"rendered":" Lactic Acid 80% - Used to lower the pH of water and mash during beer brewing.<\/p>\n Provides better enzyme activity and sharper flavour profile.<\/p>\n\n
Typically approx. 1-2 ml per 10 litres of water<\/strong> - but use pH meter or strips<\/a> for precise alignment. Start low and work your way up.<\/p>\n