Lactic Acid 88% - Brewing pH Adjuster (500 ml / 16 oz)

Lactic Acid 88% is a widely used brewing pH adjuster for controlling mash and sparge water acidity. Proper pH control improves mash efficiency, enzyme performance, and helps prevent excessive tannin extraction during sparging.

By lowering the sparge runoff pH below approximately 5.8, lactic acid helps maintain smoother flavour and reduces the risk of harsh or astringent character in the finished beer.

Lactic acid is also commonly used to pre-acidify wort before pitching souring bacteria such as Lactobacillus, helping suppress unwanted wild microbes and creating a safer environment for controlled souring.

Because lactic acid is naturally produced during fermentation, many traditional brewers prefer it as a more natural brewing acid. Some modern brewers choose phosphoric acid instead, as smaller quantities can achieve similar pH adjustments.

Brewing water treatment
Additives used to adjust mash and sparge pH for improved brewing performance and flavour stability.

Usage

Mash pH adjustment: Improve enzyme activity and mash efficiency
Sparge water treatment: Reduce tannin extraction during sparging
Sour beer brewing: Pre-acidify wort before adding Lactobacillus

Quick facts

Concentration: 88%
Volume: 500 ml (16 oz)
Type: Brewing pH adjuster
Applications: Mash pH, sparge pH, sour beer preparation

Brewing tip

Use brewing software such as RAPT Recipe Builder or Brewfather to accurately calculate the amount of acid needed for your mash and sparge water.