Citric Acid 1kg
Citric Acid can be used to drop the pH of the mash.
Monitor the mash pH to determine how much to add.
Typically used in wines that are naturally lacking in acid. Wines too low in acid are flat tasting. Citric Acid adds liveliness to the wine and helps to bring out its fruity flavours.
Can also be used as a cleaner for copper tarnish, a solution with a 6% concentration of citric acid will remove hard water stains from glass without scrubbing.
Citric Acid, a natural organic acid, plays a vital role in beer composition, typically ranging from 50 to 250 parts per million. Originating from yeast metabolism, it's a crucial component of the tricarboxylic acid cycle, also known as the Krebs or citric acid cycle.
While citric acid contributes to beer's overall acidity, its influence on flavor is minimal. Its addition is sometimes considered to enhance acidity in low-alcohol and nonalcoholic beers, compensating for insufficient fermentation-driven acidity.
In the world of craft brewing and homebrewing, citric acid finds occasional use to introduce a touch of tartness to Belgian-style witbier. While traditional witbier tartness often results from lactic bacterial activity, citric acid offers a controlled tartness alternative.
Beyond flavor, citric acid serves as a cleaning ally. It aids in tackling the removal of "beer-stone" from fermentation vessels, contributing to the upkeep of brewing equipment.
In summary, citric acid's role in beer goes beyond mere acidity. It encapsulates a scientific contribution to the brewing process while allowing brewers to experiment with subtle tartness in specific beer styles. Its dual function as a cleaning agent further highlights its versatility in the world of brewing.
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