Lactic acid is used to lower the pH level in the mash. This 88% solution of lactic acid increases the body of the beer and can acidify sparge liquor. It can add small bot of lactic sourness to the beers such as wheat beers, fruit beers, or Berliner weiss.
Usage: 1 teaspoon per cup of water. The maximum amount that can be used in one batch is 4 tablespoons.
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