Food-Grade Brewing pH Adjuster
Lactic Acid 88% is a concentrated, food-grade acid used to lower the pH of mash, sparge water and wort. Correct pH management can improve enzyme performance, extraction efficiency and the overall quality of your finished beer.
It is particularly useful when brewing pale beers or working with alkaline brewing water, where the grain bill may not naturally lower the mash pH sufficiently.
Each bottle contains 500ml of Lactic Acid 88%.
Why You’ll Love It
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Concentrated 88% food-grade lactic acid
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Helps lower mash and sparge-water pH
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Supports efficient mash enzyme activity
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Helps reduce unwanted tannin extraction
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Suitable for a wide range of all-grain beer styles
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Can be used to pre-acidify wort before kettle souring
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Convenient 500ml bottle for home and small-batch brewing
Mash and Sparge-Water pH Adjustment
Maintaining the correct mash pH helps brewing enzymes convert starches into fermentable sugars efficiently. Lactic Acid 88% can be added in carefully measured amounts when your brewing water or grain bill produces a mash pH that is too high.
It can also be used to acidify sparge water. Keeping the pH of the final runoff below approximately 5.8 can help reduce the extraction of harsh tannins and other unwanted compounds from the grain husks.
Always take pH measurements using a properly calibrated digital pH meter.
How Much Lactic Acid Should I Use?
The required amount will depend on:
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Your water alkalinity
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Starting water pH
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Grain bill and beer colour
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Mash and sparge-water volume
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Brewing salt additions
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Your desired pH
Use brewing software such as Brewfather to estimate the initial addition, then confirm the result with a calibrated pH meter.
Because Lactic Acid 88% is highly concentrated, measure it accurately and add it gradually. Mix thoroughly and allow the mash or water to stabilise before testing the pH again.
Using Lactic Acid for Sour Beer
Lactic acid may be used to pre-acidify wort before introducing souring bacteria such as Lactobacillus. Lowering the wort pH before pitching the culture can help discourage unwanted microorganisms and support a more controlled souring process.
The correct addition will depend on your recipe and souring method. Follow your recipe and verify the pH rather than relying on a fixed dose.
Lactic Acid or Phosphoric Acid?
Both products can be used to lower brewing-water and mash pH.
Lactic acid is convenient, effective and commonly used by home brewers. However, very large additions may contribute a noticeable tangy or sour flavour. Phosphoric acid is generally considered more flavour-neutral when substantial water treatment is required.
Important Safety Information
Lactic Acid 88% is concentrated and must be handled carefully.
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Wear suitable gloves and eye protection
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Avoid contact with skin and eyes
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Do not ingest
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Measure using acid-resistant equipment
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When diluting, add acid slowly to water
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Never pour water directly into concentrated acid
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Keep securely closed and away from children and animals
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Read the product label and Safety Data Sheet before use
Dangerous-goods transport restrictions and additional freight conditions may apply.
Why Buy from Border Brewing Supplies?
Border Brewing Supplies provides home brewers with carefully selected water-treatment products, brewing ingredients and practical advice from our Tweed Heads South home brew shop.
We supply customers throughout Tweed Heads, the Gold Coast, Northern Rivers, Brisbane and the wider Queensland–New South Wales border region, with Australia-wide delivery available where dangerous-goods transport regulations permit.
Recommended Products
For accurate brewing-water adjustment, consider adding:
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Digital pH Meter
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pH 4.00 and pH 7.00 Calibration Solutions
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Measuring Syringe or Pipette
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Brewing Water Salts
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Phosphoric Acid
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Acidulated Malt
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Chemical-Resistant Gloves
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Safety Glasses
