Lactol – Enhance Your Beer’s Flavour & Balance
Lactol – Perfect pH Control for Better Beer
Achieve a smoother, more balanced flavour in your homebrew with Lactol (80% lactic acid). Whether you're fine-tuning pH for better mash efficiency or adding a touch of acidity to enhance crispness, Lactol is an easy and effective solution.
- Flavour Enhancement: Adds a subtle acidity that enhances the freshness of wheat beers, lagers, and other light styles.
- Optimised Mash pH: Helps maintain the ideal pH (5.2–5.6) for better starch conversion, improved efficiency, and a cleaner final beer.
- Smooth Acidity for Sours: Perfect for Berliner Weisse, Gose, and other sour ales without the need for bacterial cultures.
- Better Fermentation: Supports yeast health, ensuring a stable and controlled fermentation process.
- Easy & Precise Use: Just a few drops per batch allow for simple pH adjustments without overpowering the beer’s natural character.
Description
Lactol – A Simple Way to Improve Your Beer
Lactol (80% lactic acid) is a must-have for homebrewers looking to fine-tune their beer. Whether you want to create a smoother, more balanced flavour or adjust the pH of your mash for better fermentation, Lactol makes it easy. This natural acid helps improve clarity, enhance crispness, and bring out the best characteristics in your brew—all with just a few drops!
Why Use Lactol?
- Better Flavour Balance – A touch of acidity can highlight the best flavours in wheat beers, lagers, and other light styles.
- pH Control for Mash & Sparging – Keeping mash pH between 5.2 and 5.6 improves starch conversion, efficiency, and overall beer quality.
- Smoother Acidity for Sour Beers – Perfect for Berliner Weisse or Gose, Lactol lets you control sourness without relying on bacteria.
- Improved Yeast Performance – A well-balanced pH supports clean fermentation, reducing the risk of off-flavours.
How to Use Lactol
Lactol is easy to use, but small adjustments make a big difference.
For pH Adjustment in the Mash
- Measure mash pH with a pH meter or test strips.
- If pH is above 5.6, add 1–2 ml per 20 litres of wort.
- Stir and retest until the desired pH is reached.
For Sparge Water
- Keeping sparge water at pH 5.2 helps prevent harsh tannins.
- Add a few drops of Lactol to your sparge water and stir well.
For Adding Acidity to Finished Beer
- In sour ales or experimental brews, Lactol can enhance tartness.
- Start with 0.5–1 ml per 10 litres, tasting as you go.
What Makes Lactol Special?
- Natural & Smooth – Lactic acid is a naturally occurring acid, making it a great choice for brewing.
- Easy to Control – Provides predictable acidity without overpowering the beer.
- Versatile – Works in everything from lagers and wheat beers to sour ales.
A Must-Have for Homebrewers
Lactol is one of the simplest ways to improve your homebrewing results. Whether you're adjusting pH for a cleaner, crisper beer or adding a refreshing touch of acidity, this essential ingredient gives you full control over your brewing process.
Perfect for beginners and experienced brewers alike, Lactol helps bring out the best in every batch!
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