Tilsætning af syre under mæskning for vandbalance lyder avanceret - ligger dem ind i bloggen ind til videre for at kunne finde dem senere. Tænker at det er interessant med deres respektive reaktion mønstre med saltene i vandet under mæskning.
Dansk for de enkelte syrer med tilhørende teknisk definition
Mælkesyre - C3H6O3
Saltsyre --HCL
svovlsyre - H2SO4
Fosforsyre - H3PO4
Foodgrade syre/Foodgrade Acid
While many acids can be used to accomplish this task only a few have found practical use for water treatment in brewing. Those acids are:
- Lactic acid is an organic acid produced by lactic acid bacteria. To brewers it is available as a 88% by weight solution or acidulated malt. Acidulated malt is pilsner malt that has been sprayed with lactic acid and dried. It contains about 3% lactic acid by weight. Lactic acid may also come from a sour mash or sour fermentation. The latter or acidulated malt is the only acid that can be used for mash and wort pH adjustment in Germany. Narziss reports that the use of lactic acid yields in a smoother beer taste compared to the use of organic acids like hydrochloric acid [7]. The anions left behind by lactic acid are lactates which can give the beer a sour twang if used in excess. In my own beers I have used as much as 0.25 g lactic acid per liter of beer which amounts to about 4% acidulated malt in the grist without adverse taste effects.
- Hydrochloric acid (a.k.a muriatic acid) is a strong inorganic acid which replaces the bicarbonate with chloride and, when used in excess, can give the beer a salty taste. The muriatic acid found in hardware and pool supply stores is not necessarily food grade and should be avoided. If food grade hydrochloric acid is available it can be used for water treatment but great care should be taken when handling it. Unlike lactic acid, hydrochloric acid is a strongly caustic acid that readily reacts with almost anything it comes in contact with, including your skin and eyes.
- Sulfuric acid: This strong inorganic acid replaces bicarbonate with sulfate and would therefore be a good choice for hoppier beer styles. It is however even more aggressive and dangerous to handle than hydrochloric acid which is why it is rarely used by home brewers.
- "Phosphoric acid" is a weak inorganic acid that is much saver to handle that hydrochloric or sulfuric acid and is widely used in soft drinks. It replaces bicarbonate with phosphate and therefore increases the phosphate content of the mash. The amount of phosphate added, however, is small compared to the phosphate added by the malt and therefore the use of phosphoric acid should not lead to the precipitation of additional calcium and magnesium
