|Water Impact||Lowers pH|
Phosphoric Acid Home Brewing Uses
Use phosphoric acid in the mash during homebrewing to quickly lower pH. Mashing works best when within the 5.2–5.6 pH range.
However, the grains themselves and other minerals like calcium chloride and gypsum all help to lower the water's pH level. This means that you won't know the true pH of the mash until 5-10 minutes of the grains already steeping. Phosphoric acid works very similar to lactic acid in that it can be used to quickly adjust the water pH at this time. However, phosphoric acid is said to be tasteless while lactic in large quantities can potentially leave flavor behind.
The 10% solution is used in home brewing.
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