
Lactol, 5 liter
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Lactol, also known as lactic acid solution, is commonly used in beer brewing to adjust the pH level of the mash and the wort.
- Optimized Mash Efficiency: Lactol ensures the mash pH stays within the ideal range (5.2–5.6), enhancing enzymatic activity and improving starch conversion for better wort extraction.
- Improved Beer Quality: Proper pH adjustment contributes to clearer beer, better flavor stability, and a refined taste, especially in delicate or sour beer styles.
- Simple Water Chemistry Control: Lactol provides an easy and precise way to balance alkalinity in brewing water, making it a reliable tool for achieving consistent results.
Description
Lactol is a common name for lactic acid when used in brewing. It is often employed to adjust the pH of brewing water or the mash. By lowering the pH, brewers can achieve the optimal environment for enzymatic activity during mashing, leading to better starch conversion and improved wort quality.
Why use Lactol?
- pH Adjustment: A mash pH of 5.2–5.6 is ideal for enzymatic activity. Lactol helps lower the pH if your water or mash is too alkaline.
- Flavor Impact: Lactic acid is naturally present in some beer styles (e.g., sour beers), and its use in small quantities can contribute to subtle flavor adjustments without being overpowering.
- Stability and Clarity: Proper pH helps with protein precipitation and promotes clearer beer and better shelf stability.
How to Use Lactol
- Add it in small, controlled doses during water preparation or directly into the mash.
- Measure the pH before and after addition to avoid over-acidifying.
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