Lactic Acid

Primarily used to adjust the pH level of the mash by adding a slight acidity, most commonly used in the form of a concentrated solution to achieve the optimal pH range for enzyme activity during mashing; while a small amount can be desirable in most beers, large quantities can contribute a noticeable sour flavor, making it particularly important for styles like sour beers where this tangy characteristic is intended.

* Function: Primarily used to adjust the pH of the mash, ensuring proper enzyme conversion of starches into sugars. 

* Application: Typically added directly to the mash water before mashing in. 

* Beer styles: Most relevant for sour beers where a significant sour flavor is desired.