Description

Lactic Acid 80% is a ready-to-use liquid acid used in brewing to adjust mash and wort pH by reducing alkalinity in brewing liquor. Controlling pH is one of the most important factors in achieving consistent, high-quality beer, influencing enzyme activity, extract efficiency, yeast performance and overall flavour.

Used widely in both home and commercial brewing, lactic acid allows brewers to fine-tune their water chemistry to suit different beer styles, ensuring optimal mash conditions and improved final beer quality.

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Key Benefits

• Reduces alkalinity for accurate mash pH control
• Promotes maximum enzyme activity during the mash
• Improves extract yield and fermentability
• Supports yeast health and fermentation performance
• Enhances clarity and long-term stability
• Ideal for styles where additional ions are not required (e.g. lagers)

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Why pH Adjustment Matters

Mash pH has a direct impact on the brewing process. The ideal mash pH typically falls within the range of 5.2–5.6, where enzymes responsible for starch conversion operate most efficiently.

Using lactic acid helps brewers:

• Achieve consistent mash performance
• Improve sugar extraction from grain
• Avoid harsh or astringent flavours
• Produce beer with cleaner flavour and improved clarity

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No Fixed Dosage – What to Consider

There is no universal dosing rate for lactic acid, as requirements vary depending on several key factors:

• Starting water chemistry (alkalinity and mineral content)
• Grain bill composition (darker malts naturally lower pH)
• Beer style (e.g. lagers often require more adjustment)
• Batch size and mash thickness
• Target mash pH

Because of this, brewers are encouraged to:

• Measure pH using a calibrated pH meter
• Use brewing software or water calculators
• Add acid gradually and adjust as needed

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Typical Applications

• Mash pH adjustment
• Sparge water acidification
• Brewing liquor treatment
• Producing clean, crisp lager profiles
• Fine-tuning water for specific beer styles

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How to Use

• Add lactic acid incrementally to brewing liquor or mash
• Mix thoroughly and measure pH after each addition
• Adjust until target pH is reached

For best results:

• Use alongside a reliable pH meter
• Record additions for repeatability in future brews

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Flavour Considerations

At typical usage levels, lactic acid has minimal flavour impact. However, excessive use can introduce a slight tartness, so careful dosing is recommended.

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Safety Information

• Handle with care – this is a concentrated acid (80%)
• Avoid contact with skin and eyes
• Wear appropriate protective gloves and eye protection
• In case of skin contact: rinse thoroughly with water
• In case of eye contact: flush with water for at least 15 minutes
• If swallowed: seek medical advice immediately
• Keep out of reach of children

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Why Choose Lactic Acid?

Lactic acid is one of the most commonly used brewing acids due to its:

• Ease of use
• Reliable performance
• Minimal flavour contribution
• Suitability for a wide range of beer styles

It is particularly popular for lager brewing, where clean flavour profiles are essential and additional mineral contributions are not desired.

Lactic Acid MDS

We offer a range of measuring equipment including syringes which will help you get the correct amount for your brew.

For more information on Brewing and brewing equipment be sure to check out our FAQ and Knowledge centre.

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