Kettle sour help for dummy ( me )

[Home_alone1]

I’m a simple man , and a simple brewer. I have temp control but don’t brew enough to make good use of a PH meter but I would like to make a Gose next.

What I would like to know is the approximate amount of lactic acid to bring wort down to 4.2 ish PH range for a kettle sour from the average mash PH of 5.4 per 5 gallons of wort.

If anyone has an average amount they use per 5 gallons that would be great! I’m not looking for perfect , just good enough, a rule of thumb if you will !

 

[RPh_Guy]

~10mL 88% lactic acid is probably OK.

http://www.milkthefunk.com/wiki/Wort_Souring#How_to_Pre-Acidify

You could also skip pre-acidification and it would be fine.

 

[isomerization]

If you do a starter and pitch the whole thing, you will see a decent pH drop.

Say 1L at 3.3 into 20 L at 5.0:

((1x0.0005)+(20x0.00001))/21=0.0000333

pH = 4.5