Lactic acid 80% - 25kg

Lactic acid 80% - 25kg

An organic acid is used to reduce alkalinity without adding sulphate and chloride ions. Can also be used for minor corrections in brewing PH can be used at higher levels for beer souring.

Reduces the alkalinity levels of brewing liquor, stimulating maximum enzyme activity in the wort and enabling optimum pH levels throughout the whole brewing process.
Improves extract yield and fermentation ability. It is suitable for beers where no other anions are needed, for example, lagers It Improves the clarity and stability of the finished product

Description


Lactic Acid (E270) is a ready-for-use acid used to reduce alkalinity in brewing liquor. The lactic acid is Food Grade and made by fermentation of natural (beet or cane) sugar.


Benefits

• Reduces the alkalinity levels of brewing liquor, stimulating
 maximum enzyme activity in the wort enabling optimum pH
levels throughout the whole brewing process

• Improves extract yield and fermentability

• Suitable for beers where no other anions are needed, for
example, pilsner lagers

• It can also be used to reduce the pH of final wort or products.
Guidelines for use

• Check that the product is within its shelf life before use

• Test your water regularly to obtain ideal dosage rates for
the best results

• Read the Safety Data Sheet before use

Principle

Liquor treatment aims to convert your water supply into acceptable brewing liquor. Treating your brewing liquor is vitally important. All the steps throughout the brewing process will be at the optimum pH when applied correctly. If it is applied incorrectly, you will get poor extract and beer, which is difficult to clarify.

Alkalinity

Alkalinity is mainly caused by calcium carbonate and bicarbonate. The alkalinity of your liquor plays a very important role in pH control. It causes high pH values throughout the brewing process. Hydrogen ions are removed from the solution. Thus wort pH remains high, resulting in low extract yield; undesirable protein components; worts and beers prone to infection; increased extraction of silicates, polyphenols and tannins during sparge and harsh “after tastes” in the finished beer.

pH

The pH of the liquor will have little effect on the pH of the wort and beer. Alkalinity and calcium are more important in pH control. Once you have established the correct levels of these ions, it is advisable to follow the guidelines of typical pH measurements in the brewing process.