Citric Acid

[Mathomson75]

picked up some citric acid at the LHBS the other day i usually use gypsum or lemon juice to adjust mash but have no clue about citric acid and if the small amount i would use will impart any flavor to the beer

 

[z-bob]

I used lemon juice once when making a ginger beer, and the taste was pretty strong -- it overpowered the ginger. It was nice, but not what I had in mind. Next time I'm going to use citric acid, and a lot less of it, but in ginger beer I actually want a little citrus taste. That doesn't really answer you're question, does it?

Citric acid has a pretty strong flavor. Unless you just need a small amount, I think you'd be better off using lactic acid or sauermalz. I add about 1 ounce per gallon of sauermalz to all my beer recipes.

 

[Mathomson75]

I should need less than 1/2 tsp of the stuff to adjust the mash. Plus I am using a bunch of Amarillo in this one so if it does impart citric flavor should not be noticeable. But was wondering if it would be A sound practice in other styles of beer?

 

[jmartie13]

I'm actually drinking a pale ale right now that I used citric for mash and sparge water. I only used a couple teaspoons if I remember correctly, my water has a pH of 7.5, so I don't have to go very far. I think citric worked great for this beer, it also has a lot of citrusy type hops. It likely depends on how much you're adding and the style of beer.

 

[jmartie13]

I doubt 1/2 teaspoon in 5-6 gallon batch you would be noticing the citric in any style of beer. I think lactic is more of the go to acid for water adjustment, and I plan on using it for my beers that are more malt forward. I used citric for a belgian wit that I'll be bottling soon too.