Description

Lactic Acid Powder – 50g

Lactic acid is a by-product of fermentation and is always present in trace amounts in any wine, beer or cider. It is a natural organic acid that forms when certain bacteria ferment sugars. It occurs in many foods and drinks, including yogurt, sourdough bread, pickled foods, and wine. In winemaking and brewing, it plays an important role in flavour balance and smoothness.

Lactic acid is the safest acid to use for treating the water when making beer and will increase the acidity (lower pH).

Brewers use lactic acid in beer to control acidity, flavour, and mash pH. It’s a common and useful ingredient in both homebrewing and commercial brewing.

Adjusts Mash pH

One of the main reasons brewers use lactic acid is to lower the mash pH to the ideal range (usually around 5.2–5.6). A proper mash pH helps:

• Improve enzyme activity during mashing
• Increase sugar extraction from the grain
• Produce a cleaner, more efficient fermentation

As a guideline, ¼ teaspoon added to the standard mash will lower the pH (increase the acidity) by around 0.1.

Improves Flavour Balance

Lactic acid can add a soft, smooth acidity that balances the sweetness of malt. In small amounts, it helps the beer taste crisper and brighter without being harsh.

Essential for Sour Beers

Brewers often use lactic acid to create or enhance the tart flavour found in sour beer styles such as:

• Berliner Weisse
• Gose
• Lambic-style beers

In these beers, lactic acid produces the characteristic refreshing sourness.

Water Chemistry Adjustment

Many brewers add lactic acid to adjust brewing water. This helps replicate the water profiles used for certain beer styles and ensures consistent brewing results.

Easy and Precise to Use

Lactic acid allows brewers to adjust acidity quickly and accurately, which makes it more predictable than relying on natural souring alone.

This Lactic Acid is a powder, which is a lot easier to use than liquid, with the added benefit of a longer best before date.