Master your brew's chemistry with our Lactic Acid 88%—the food-grade acidification standard trusted by serious brewers and distillers. This high-concentration formula delivers precise pH control for mash optimization, sparge water adjustment, and kettle souring without the harsh chemical bite of mineral acids. At 88% purity, a small 500mL bottle goes far, making it a cost-effective essential for your brew deck.
Whether you are dialing in enzyme activity, preventing tannin extraction, or adding a clean tang to Gose and Berliner Weisse styles, this natural fermentation-derived acid gives you the control to craft consistently excellent results. Includes detailed dosage guidance and comprehensive safety protocols for confident handling.
Lactic Acid is used in beer brewing to lower the mash or sparge pH, this helps to reduce tannin extraction during the sparge keeping the sparge runoff below 5.8pH.
It is also used to pre-acidify wort before adding souring bacteria like lactobacillus, this helps reduce the chance of wild bacteria growth due to the much lower pH.
It is advisable to use the RAPT Recipe Builder or BrewFather to determine how much acid to use in your Mash and Sparge.
Guide: Adjusting pH for a 19L (5 Gal) Batch
Getting your mash pH into the "sweet spot" of 5.2 – 5.4 is critical for enzyme activity and hop utilization. Because water chemistry varies by location, these figures are a starting point for standard brewing water.
The "Rule of Thumb" for 19L Batches
For a standard 19L (5 Gallon) batch with moderate alkalinity, the following dosages of Lactic Acid 88% are typical:
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To lower Mash pH by ~0.1 units: Add approximately 0.5mL.
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Standard Mash Adjustment: Most brewers find that 1mL to 3mL total is sufficient to bring a standard 19L mash into range.
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Sparge Water: If your sparge water is alkaline, add 0.5mL per 10L of water to help prevent tannin extraction.
How to Use This Guide
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Mash In: Mix your grains and water thoroughly.
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Wait & Measure: Let the mash sit for 10–15 minutes, then take a sample. Cool the sample to room temperature (20°C) before testing with a calibrated pH meter.
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Dose: Use a graduated syringe or pipette for accuracy. Do not "eyeball" it!
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Recalculate: Stir well, wait 5 minutes, and measure again.
Safety & Handling Instructions
Lactic Acid at 88% concentration is a concentrated organic acid. While food-grade, it is corrosive in its undiluted form and must be handled with professional care.
1. Personal Protective Equipment (PPE)
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Eyes: Wear safety glasses or goggles. Even a small splash can cause significant irritation.
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Skin: Wear nitrile or latex gloves. If the acid touches your skin, it may cause a "stinging" sensation or mild chemical burns.
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Clothing: Avoid wearing your favorite shirt! Acid can weaken fabric fibers over time.
2. First Aid Measures
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Inhalation: Move to fresh air.
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Skin Contact: Immediately flush the area with plenty of water for at least 15 minutes. Remove contaminated clothing.
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Eye Contact: Flush eyes with water immediately for at least 15 minutes, lifting upper and lower eyelids. Seek medical attention if irritation persists.
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Ingestion: Do not induce vomiting. Rinse mouth with water and drink plenty of milk or water. Seek medical advice immediately.
3. Storage & Disposal
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Storage: Keep the bottle tightly closed in a cool, dry, well-ventilated area away from direct sunlight. Store away from strong bases (alkalis) and oxidizing agents.
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Keep out of reach of children and pets.
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Spills: Neutralize small spills with baking soda (sodium bicarbonate) before wiping up with a damp cloth.
Safety Warning:
DANGER: Corrosive. Causes serious eye damage and skin irritation.
If poisoning occurs, contact a doctor or Poison Information Centre. Phone Australia 13 11 26