Dial in your pH the natural way.
Lactic acid (88%) is used to lower mash or sparge pH. Keeping the sparge runoff below 5.8 pH reduces tannin extraction for a cleaner beer. It's also the traditional choice for pre-acidifying wort before pitching souring bacteria like lactobacillus — the lower pH suppresses unwanted wild bacteria.
What it's for
- Lowers mash and sparge pH
- Keeps sparge below 5.8 to limit tannin extraction
- Pre-acidifies wort for clean kettle/wort souring
- The traditional acid (a natural byproduct of souring fermentation)
Calculate your dose with brewing software (RAPT Recipe Builder or Brewfather) for the mash and sparge. Handle concentrated acid with care — wear gloves and eye protection.
Check your pH with our pH test strips · To raise pH instead, see Chalk · See all Cleaning & Ingredients
Specifications
| Type | Lactic acid 88% (pH adjuster) |
| Use | Lower mash/sparge pH; pre-acidify wort |
| Pack size | 500 ml (16 oz) |