May be used to lower sparge water pH; more stable than lactic acid at high temperatures.
- Phosphoric acid - 4 ounces
- Used to lower mash or sparge water ph
- More stable than lactic acid water high temperatures
10% concentration. Phosphoric acid is said to be tasteless while lactic in large quantities can potentially leave flavor. Being a lower conentration than the Lactic, it is slower to change the pH of your water and therefore more forgiving to use.
Our Phosphoric Acid is food grade, and packaged at a 10% concentration.
The level of pH in your mash, wort, and beer affects processes from enzyme function to hop extraction to yeast vitality. Understanding pH helps you manipulate pH levels for great-tasting beer.
Malted barley contains phosphates, which are acidic buffers. Making a mash of grain mixed with water will cause the phosphate buffers to achieve a natural pH of around 5.6. Therefore, it does not matter what the initial pH of your brewing water is because the interaction between ions in water and buffering components of the malt will always change the water pH. Remember that the optimum mash pH range is between 5.2 and 5.5, so the pH of the mash needs to come down a bit to ensure complete conversion, good hop utilization, and other desirable characteristics.