Lactic acid 80% - 25kg

Lactic acid 80% - 25kg

An organic acid reduces alkalinity without adding sulphate and chloride ions. It can also be used for minor corrections in brewing and, at higher pH 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 brewing process.
Improves extract yield and fermentation ability. It is suitable for beers where no other anions are needed, such as lagers. It also improves the clarity and stability of the finished product.

Description


Lactic Acid (E270) is a ready-for-use acid that reduces alkalinity in brewing liquor. It is Food-Grade and made by fermenting 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 reduce the pH of the 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. When applied correctly, all the steps throughout the brewing process will be at the optimum pH. You will get poor extract and beer if misapplied, which is challenging to clarify.

Alkalinity

Alkalinity is mainly caused by calcium carbonate and bicarbonate. The alkalinity of your liquor plays a vital 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 critical in pH control. Once you have established the correct levels of these ions, following the guidelines of typical pH measurements in the brewing process is advisable.