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Lactic Acid Production
Posted: Tue Dec 21, 2010 9:09 pm
by klickcue
I was reading a dissertation on a lactobacillus fermentation for large volumes of Lactic acid as the final product.
It appears from looking at the tables that that a pH of 5.5 to 5.2 pH is the sweet spot for large amounts of lactic acid production as the final product.
Thinking backwards, acid malt doesn't appear to be a good idea unless it is buffered.
Thoughts?
Re: Lactic Acid Production
Posted: Wed Dec 22, 2010 12:26 am
by Jensen
klickcue wrote:
Thinking backwards, acid malt doesn't appear to be a good idea unless it is buffered.
Hmmmm. My thoughts must be backwards, cause I thought the use of acid malt not only added the mouth feel, but actually aided in the ph area as well. Or maybe I am getting confused with dark grains in the mash...
Re: Lactic Acid Production
Posted: Wed Dec 22, 2010 5:23 am
by klickcue
Didn't post the link:
http://swansea.academia.edu/MyrtoPanagi ... ctobacilli
Easier to read if you download the doc, top center right button.
Re: Lactic Acid Production
Posted: Wed Dec 22, 2010 9:00 am
by JMcG
Chris, Are you talking about producing lactic acid or producing BEER with lactic acid?
jim
Re: Lactic Acid Production
Posted: Wed Dec 22, 2010 9:29 am
by Blktre
Here is a little deal written by Thomas Kraus-Wyermann about Acidulated in the mash and how it effects PH levels.
http://www.weyermann.de/downloads/pdf/W ... H_2010.pdf
here is another quote from the Wyermann website.
Weyermann Acidulated Malt is perfect to adjust the pH level in mash or wort. There is a simple formula to calculate the dosage of Acidulated Malt: You have to use 1% of Acidulated malt to reduce the pH by 0.1. (Example: 3% Acidulated malt reduce the pH leve in mash by 0.3).
The exact effect depends of course on the special conditions in the mash or wort (buffering capacity …) and on the composition of the brew water.
Weyermann Acidulated Malt is produced by using lactic acid, which is generated by on grain natural occurring lactic bacteria. Therefore Acidulated Malt is also a wonderful possibility to produce beer styles with a typical “sourish” character like “Berliner Weisse”.
To reach the “sourish” character 8% of Acidulated malt are a perfect rate.
Reduction of wort-pH leads to:
a better mash working
intensified fermentation
lighter Pilsner color
improved flavor stability
well-rounded beer flavor
Re: Lactic Acid Production
Posted: Wed Dec 22, 2010 6:27 pm
by klickcue
[quote="Blktre"]Here is a little deal written by Thomas Kraus-Wyermann about Acidulated in the mash and how it effects PH levels.
http://www.weyermann.de/downloads/pdf/W ... H_2010.pdf
here is another quote from the Wyermann website.
[quote]
Neat little PDF.
So, if read their chart correctly, then on a pale beer such as a Berliner Weiss, then a 3 to 5 percent addition of Acidulated Malt would get the pH into the 5.2 to 5.5 pH range to grow a lot of Lacto without any added buffering.