Last week to Enter the Spike Brewing 20 Gallon Sight Glass Kettle Giveaway!

Home Brew Forums > Home Brewing Beer > Brew Science > Malt Acidity
LinkBack Thread Tools
Old 06-20-2010, 01:29 PM   #1
Feedback Score: 0 reviews
Join Date: Jan 2010
Location: Last Station
Posts: 667
Liked 8 Times on 8 Posts
Likes Given: 5

Default Malt Acidity

Hi there !

I've bought recently some DME and the seller gave me the Analysis Sheet of this Malt , too .

It's written on the Sheet :

Colour : Light

pH ( 10% Solution ) : 5.3

Acidity % as Lactic Acid : 0.95

As pH 5.3 is a suitable Wort pH , does it mean that I should always make a 10% Wort out of this Malt ?!

Although , the pH would be different after the boil .

The 0.95% Acidity worries me, too . Is it high for making an Ale ?!

Can it lead to a sour Beer ?!

Is it better for me to use some Water which has more alkalinity ?!

Although , I've heard that using alkaline Water with DME leads to a harsh tasting Beer .


hector is offline
Reply With Quote Quick reply to this message
Old 06-20-2010, 10:46 PM   #2
Ale's What Cures You!
Feedback Score: 0 reviews
Yooper's Avatar
Join Date: Jun 2006
Location: Gulf Coast, Winter Texan
Posts: 63,841
Liked 5308 Times on 3823 Posts
Likes Given: 1225


With DME, it really doesn't matter. Although bad tasting water will make a bad beer, so you don't want to use water that tastes bad or that is smelly with chlorine or sulfur.

You're not mashing with the DME, so the specs are not really important. The pH of a mash is NOT the same as the pH of the water.

Broken Leg Brewery
Giving beer a leg to stand on since 2006

Vote for me for the AHA Governing Committee- Lorena Evans

Follow me on facebook:
But I'm pretty boring so don't expect much!
Yooper is online now
Reply With Quote Quick reply to this message
Old 06-21-2010, 04:28 PM   #3
Look under the recliner
Feedback Score: 0 reviews
pjj2ba's Avatar
Join Date: Jul 2006
Location: State College, Pennsylvania
Posts: 3,427
Liked 195 Times on 161 Posts
Likes Given: 22


Originally Posted by hector View Post

pH ( 10% Solution ) : 5.3

Acidity % as Lactic Acid : 0.95

The 10% solution merely refers to the fact that THEY made a 10% solution to TEST the pH of the wort. The concentration of any solution has an affect on the pH, but in the case of something like wort, the change is probably not that dramatic over the concentrations we use it at.

I suspect the lactic acid was used to lower the pH of the extract down to 5.3. You will not taste it at this level. It will not be sour.

If the alkalinity of your water is too high, it can lead to harsh bitterness in paler, hoppier beers
On Tap: Ger. Pils, OKZ (std Amer. lager), CZ Pils, Maibock,
Kegged and Aging/Lagering:CAP, CAP II, Wheat lager, Imperial Pilsner, Ger. Pils, OKZ (std Amer. lager), OKZ II (for base malt comparison), light beer - yes, light beer, Belgian IPA, IPA,
Primary: Pale Ale
Brewing soon: Saison
Recently kicked : ( IPA, Bock, Saison,
Pilsner Urquell Master Homebrewer
(1st NYC 2011, 2nd NYC 2012)
P U crowns winners in its inaugural master HB competition
pjj2ba is offline
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
DFH Raison d'Etre: Acidity? Brew-Happy Recipes/Ingredients 4 10-16-2009 08:30 PM
Star San acidity and yeast collection... RayInUT Equipment/Sanitation 12 09-27-2009 06:23 AM
Combating Fruit Acidity Bjm1188 General Techniques 1 10-02-2007 06:57 PM
Adjusting acidity of wine Dark_Ale Wine Making Forum 3 08-03-2007 01:30 PM
Hop Acidity Question MNBugeater Extract Brewing 9 01-25-2006 02:01 AM

Newest Threads