The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > How much lactic acid would you use?

Reply
 
LinkBack Thread Tools
Old 02-10-2013, 11:41 PM   #1
Shred
Non-Recovering Alcoholic
HBT_SUPPORTER.png
Feedback Score: 2 reviews
 
Shred's Avatar
Recipes 
 
Join Date: Dec 2012
Location: Manchester, CT
Posts: 851
Liked 143 Times on 96 Posts
Likes Given: 191

Default How much lactic acid would you use?

I moved my Raspberry Wheat Champagne Ale into secondary this weekend... in case you're wondering what the hell kind of beer that is, I'll list the specs below.

Anyway - I tossed the 3 gallon batch into secondary with about 4 lbs of frozen raspberries (I want BIG raspberry... the object is to make a beer that my non-beer drinking parents will enjoy) and some pectic enzyme.

Wanting a nice bite to the beer without a big hop flavor, I've opted to use lactic acid at bottling. I know the stuff is super-potent, so I'm wondering what a good amount to add to my 3 gallons would be.

I was thinking in the half teaspoon range, but I'm basing this on virtually nothing. Suggestions are very welcome!


The specs:

3/4 lb Corn Sugar (for alcohol and lightening)
~2 Wheat DME
~1.5 lbs Pilsner DME
1 oz Hallertaurer (60 min)
.5 oz Crystal (15 min)
Wyeast #1010


Measured Original Gravity: 1.054 SG
SG (after primary): 1.010 SG
Estimated ABV (after fruit fermentation): 6.5 - 7.0 %

Oh - and I'm calling it "champagne ale" because I intend to do a heavy carb on this one, resembling a champagne carb.

__________________

- Shred

Check out my blog!
www.ShredsHomebrews.com

On Tap: Session Brown

Primary 1: Independence Pale Ale (4th of July IPA)
Primary 2: Dolph 2014 Imperial Stout
Primary 3: "Strong, Dark & Stoopid 2014" Belgian Dark Strong
Primary 4: Strawberry-Raspberry Belgian Wit
Primary 5: Shred's Oaked Strong Ale
Primary 6: Sara's Chianti
Secondary 1: Lambic-Style Sour Ale
Secondary 2: "Cirrhosis" 20% Barleywine


Last edited by Shred; 02-10-2013 at 11:46 PM. Reason: .
Shred is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2013, 12:45 AM   #2
TNGabe
Feedback Score: 16 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 6,421
Liked 2144 Times on 1453 Posts
Likes Given: 2107

Default

Adding lactic acid beyong the perception threshold is bad. Can you measure the ph of your beer? How does it taste?

__________________

Brew as I say, not as I brew.

TNGabe is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2013, 12:48 AM   #3
Shred
Non-Recovering Alcoholic
HBT_SUPPORTER.png
Feedback Score: 2 reviews
 
Shred's Avatar
Recipes 
 
Join Date: Dec 2012
Location: Manchester, CT
Posts: 851
Liked 143 Times on 96 Posts
Likes Given: 191

Default

I could grab some testing stips, I guess. I took a taste after my SG reading, but that was pre-raspberries. It tasted like a light wheat beer.

__________________

- Shred

Check out my blog!
www.ShredsHomebrews.com

On Tap: Session Brown

Primary 1: Independence Pale Ale (4th of July IPA)
Primary 2: Dolph 2014 Imperial Stout
Primary 3: "Strong, Dark & Stoopid 2014" Belgian Dark Strong
Primary 4: Strawberry-Raspberry Belgian Wit
Primary 5: Shred's Oaked Strong Ale
Primary 6: Sara's Chianti
Secondary 1: Lambic-Style Sour Ale
Secondary 2: "Cirrhosis" 20% Barleywine

Shred is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2013, 12:50 AM   #4
TNGabe
Feedback Score: 16 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 6,421
Liked 2144 Times on 1453 Posts
Likes Given: 2107

Default

Taste it again, see what you think. Add a drop of acid and see if you like it more.

__________________

Brew as I say, not as I brew.

TNGabe is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2013, 01:00 AM   #5
Shred
Non-Recovering Alcoholic
HBT_SUPPORTER.png
Feedback Score: 2 reviews
 
Shred's Avatar
Recipes 
 
Join Date: Dec 2012
Location: Manchester, CT
Posts: 851
Liked 143 Times on 96 Posts
Likes Given: 191

Default

I'll give it a few days and do that. It's fermenting like crazy now. For the first couple days the 3 gallons in a 6 gallon bucket just had the telltale, nose-burn smell of CO2. Today, it's actually enough to get the airlock bubbling.

__________________

- Shred

Check out my blog!
www.ShredsHomebrews.com

On Tap: Session Brown

Primary 1: Independence Pale Ale (4th of July IPA)
Primary 2: Dolph 2014 Imperial Stout
Primary 3: "Strong, Dark & Stoopid 2014" Belgian Dark Strong
Primary 4: Strawberry-Raspberry Belgian Wit
Primary 5: Shred's Oaked Strong Ale
Primary 6: Sara's Chianti
Secondary 1: Lambic-Style Sour Ale
Secondary 2: "Cirrhosis" 20% Barleywine

Shred is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2013, 01:10 AM   #6
kingwood-kid
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: houston
Posts: 1,326
Liked 78 Times on 72 Posts
Likes Given: 4

Default

Most fruit is pretty acidic on its own, although obviously there's tremendous variation. As Gabe suggested, once the yeast has finished eating the raspberries, you can pull out a small, measured sample and experiment. Just remember that carbed beer is noticeably more acidic than flat beer.

__________________

There are more things in heaven and earth, Horatio, than are dreamt of in the BJCP's philosophy.

kingwood-kid is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2013, 01:13 AM   #7
Pastorken
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Aurora, Colorado
Posts: 96
Liked 7 Times on 5 Posts
Likes Given: 10

Default

After some reading and a little experimenting I've found that I can simulate a Berliner Weisse by adding roughly 10 ml. of 88% lactic acid from my LHBS to one gallon of any nice wheat beer at bottling. It gives it a nice sour bite without being overwhelming.
So for a 3 gallon batch you would use + or - 30 ml.
Just an example of amounts if it helps.

__________________
Pastorken is offline
Shred Likes This 
Reply With Quote Quick reply to this message
Old 02-11-2013, 01:19 AM   #8
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,044
Liked 4202 Times on 3059 Posts
Likes Given: 779

Default

Once raspberries ferment out, the resulting wine/beer is very tart and acidic. I would definitely taste it before adding any lactic acid. Tart is good, sour is not. Don't forget that carbonation adds a tart 'bite' to the beer as well. I think the beer will already be pretty tart, and wouldn't turn it into a sour beer if you want people to enjoy it.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
Shred Likes This 
Reply With Quote Quick reply to this message
Old 02-14-2013, 11:47 PM   #9
Shred
Non-Recovering Alcoholic
HBT_SUPPORTER.png
Feedback Score: 2 reviews
 
Shred's Avatar
Recipes 
 
Join Date: Dec 2012
Location: Manchester, CT
Posts: 851
Liked 143 Times on 96 Posts
Likes Given: 191

Default

I took a taste tonight and you were absolutely right, it's plenty tart enough. In fact, I'd almost like to add some sweetness to it. Any thoughts on how to do this?

__________________

- Shred

Check out my blog!
www.ShredsHomebrews.com

On Tap: Session Brown

Primary 1: Independence Pale Ale (4th of July IPA)
Primary 2: Dolph 2014 Imperial Stout
Primary 3: "Strong, Dark & Stoopid 2014" Belgian Dark Strong
Primary 4: Strawberry-Raspberry Belgian Wit
Primary 5: Shred's Oaked Strong Ale
Primary 6: Sara's Chianti
Secondary 1: Lambic-Style Sour Ale
Secondary 2: "Cirrhosis" 20% Barleywine

Shred is offline
 
Reply With Quote Quick reply to this message
Old 02-15-2013, 12:46 PM   #10
Shred
Non-Recovering Alcoholic
HBT_SUPPORTER.png
Feedback Score: 2 reviews
 
Shred's Avatar
Recipes 
 
Join Date: Dec 2012
Location: Manchester, CT
Posts: 851
Liked 143 Times on 96 Posts
Likes Given: 191

Default

Lactose at bottling, maybe?

__________________

- Shred

Check out my blog!
www.ShredsHomebrews.com

On Tap: Session Brown

Primary 1: Independence Pale Ale (4th of July IPA)
Primary 2: Dolph 2014 Imperial Stout
Primary 3: "Strong, Dark & Stoopid 2014" Belgian Dark Strong
Primary 4: Strawberry-Raspberry Belgian Wit
Primary 5: Shred's Oaked Strong Ale
Primary 6: Sara's Chianti
Secondary 1: Lambic-Style Sour Ale
Secondary 2: "Cirrhosis" 20% Barleywine

Shred is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Phosphoric Acid vs Lactic Acid Yooper Brew Science 36 03-05-2014 12:18 AM
pH Help. Lactic Acid. Bonestar All Grain & Partial Mash Brewing 12 06-23-2012 07:00 PM
How much Lactic Acid is too much? BrewMoreBeers Brew Science 7 03-13-2012 01:03 AM
where can i get lactic acid Surfman Recipes/Ingredients 2 06-11-2008 10:52 PM
Lactic acid kabert7 Extract Brewing 2 07-26-2007 02:23 PM