Using Citric Acid instead of Lactic or Phosphoric

Discussion in 'Homebrewing' started by Brew_Betty, Apr 3, 2015.

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  1. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    Anyone try this? I have and will share the results.

    [​IMG]

    Typically, I use lactic acid for mash water and sparge water acidification. Recently, I thought I'd try using citric acid to acidify the sparge water and lactic acid to acidify the mash water. Why did I do this? The hope was to provide some mild tartness/tangyness to a citrus hopped IPA, but still have proper water pH. Prior to doing this I had noticed citric acid was more pleasant and generally more tasty than lactic acid when added to a finished beer and other beverages.

    [​IMG]

    The result was pretty much what I had hoped for. It's quite possible it exceeded my expectations. The citric acid test beer was kettle hopped with cascade, citra and centennial which is a familiar blend for me. The citric acid added enough citrus tangyness to be easily noticeable, but not overpowering. I have used citric acid in cooking and it's really easy to over do it.

    How much did I use? Only 1/2 a teaspoon in approximately 5 gallons of sparge water which was the amount needed to reduce the pH to 5.4. Total water for the batch was about 10 gallons. 75 minute boil.

    Next time, I might try citric acid for the mash and sparge water just to see what happens, but I'm really pleased with the results of this "experiment". The next beer in the queue has already been brewed with the same citric acid sparge.
     
    #1 Brew_Betty, Apr 3, 2015
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  2. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    10 gallons of water I assume is for a 5 gallon batch, correct? Just checking as I roll on 10 gallons and would need to adjust for this.

    I might add a touch to a glass of IPA to see what it does.
     
    #2 jbakajust1, Apr 3, 2015
  3. Naugled

    Naugled Pooh-Bah (1,944) Sep 25, 2007 New York
    Pooh-Bah

    I've used it as an antioxidant in finished beers before. I think I used something around a 1/4 tsp maybe a little more, but it did add a flavor to the beer. It was something like a vitamin flavor or baby aspirin. I haven't used it in a while, but I was using it in beers that I knew I'd be aging for extended periods.
     
    #3 Naugled, Apr 3, 2015
  4. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    I usually get around 5.5 gallons in the fermenter with this volume.

    ~ 8.5 gal pre boil
    ~ 6.75 gal post boil calculated but never measured
    ~ 1.1 gal of trub
    4% cooling shrinkage
     
    #4 Brew_Betty, Apr 3, 2015
  5. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    It is similar to a chewable vitamin C tablet, but not nearly as intense in my beer.
     
    #5 Brew_Betty, Apr 3, 2015
  6. hoptualBrew

    hoptualBrew Initiate (0) May 29, 2011 Florida

    I've nibbled on some at the brewery, we had on hand for barrel storage. Tastes like the sour coating on Sour Patch Kids.. it's kinda delicious actually. I've been wanting to add this to a Farmhouse ale for a slight acidity and perceived citrus quality.
     
    #6 hoptualBrew, Apr 3, 2015
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  7. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    It is one of the ingredients in sour candy. Tartaric acid is also used. Morebeer and sells an acid blend of tartaric, citric and malic acids which I have used to sour up a not so sour sour to my liking. Potent stuff. Use sparingly.
     
    #7 Brew_Betty, Apr 3, 2015
  8. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    It's definitely prudent to try it on a single glass of beer before committing to a full batch. It's granular and looks like salt. A pinch is all you would need for one glass and you have to wait for it to dissolve and mix. To bypass this waiting, you can dissolve it in water and add drops of it to the beer.
     
    #8 Brew_Betty, Apr 3, 2015
  9. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    The dissolve and drop sounds like a good idea. I have a container of it from my barrel and making Candi Syrup.
     
    #9 jbakajust1, Apr 3, 2015
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  10. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    Yup, I use "Acid Blend" in nearly all of my...*whispers* ciders.
     
    #10 JohnSnowNW, Apr 3, 2015
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  11. hoptualBrew

    hoptualBrew Initiate (0) May 29, 2011 Florida

    For sure! We did this with a few different styles of our beer by the pint with differing amounts of citric acid and found the acidity wasn't linear.

    It may be common knowledge but I didn't know at the time, by doubling the amount of citric acid we did not get a corresponding drop in pH (ie. 1/4 tsp 4.4 -> 3.8 does not mean 1/2 tsp 3.8 -> 3.2). Speaking of which...

    Anyone know how can calculate the acidity or pH affected by citric acid amounts? Or if any brewing software has this calculated?
     
    #11 hoptualBrew, Apr 3, 2015
  12. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    The water calculator at Brewers Friend has citric acid as an option. That's what I used.

    http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/

    They have 8 types of acid in the sparge water calulator.
     
    #12 Brew_Betty, Apr 4, 2015
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  13. hoptualBrew

    hoptualBrew Initiate (0) May 29, 2011 Florida

    #13 hoptualBrew, Apr 4, 2015
  14. HerbMeowing

    HerbMeowing Maven (1,295) Nov 10, 2010 Virginia
    Trader

    Bru'n Water includes citric acid along with the kool kids.

    I've used it mainly in wheat-based recipes.
    It's inexpensive and easy to procure as it's oft times used when canning.
     
    #14 HerbMeowing, Apr 4, 2015
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  15. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    I checked my notes and it turns out I only added 1/4 teaspoon of citric acid to the sparge water for the batch I've been drinking and talking about. 1/4 teaspoon is noticeable and tangy.

    The batch I have dry hopping right now used 1/2 a teaspoon of citric acid. Haven't tasted it yet.
     
    #15 Brew_Betty, Apr 4, 2015
  16. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    You are adding that to RO water, right? Does the strike/sparge water have any CaCl in it to begin with?
     
    #16 GreenKrusty101, Apr 5, 2015
  17. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    I use filtered tap water. I generally add minerals and acid to the mash water and only acid to the sparge water.
     
    #17 Brew_Betty, Apr 5, 2015
  18. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    Wondering why CaCl in with the citric acid would matter?
     
    #18 jbakajust1, Apr 5, 2015
  19. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    My guess is he's thinking about Ca plus phosphates from the mash generating H+, further lowering the pH.
     
    #19 VikeMan, Apr 5, 2015
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  20. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    The pH of the finished beer is 4.3. I didn't check the mash or sparge pH on brew day. I have found the calculator to be accurate enough. So I don't always use the pH meter on brew day.
     
    #20 Brew_Betty, Apr 5, 2015
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