Originally Posted by hector
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