Other additives

Adds body and improves flavour and head retention of your beer/beer kit. Simply replace the sugar in your recipe with the same quantity of brew enhancer. Ingredients: dextrose, dry malt extract

Caramel (E150c) is a natural colorant which is used to colour beer. For 400-1000 litres of beer.

Caramel (E150c) is a natural colorant which is used to colour beer. For 100-250 litres of beer.

Caramel (E150c) is a natural colorant which is used to colour beer. For 2000-5000 litres of beer.

Dynamite Alpha-Amylase has very high enzymatic activity coupled with high temperature tolerance.Can be used to convert the starch from grains (or other raw materials with a lot of starch) into a batter before it is fermented with a turbo yeast with glucoamylase (GA). The glucoamylase will further break down the remaining dextrins.

Gluco-amylase enzyme (saccharifying enzyme) is added to your mash to convert dextrins into fermentable sugars and is most commonly used in the production ofwhiskey, brandy or vodka.Glucoamylase can also be used to maximize yield in mashing malted grains using natural, diastatic enzyme activity.•Weight: 5g•Sufficient for: 25L of wort.•Temperature: High temperatures•Temperature tolerance: Optimal 35-50c. PH Optimal 4.5-6.Gluco-Amylase can also be used in brewing Brut-IPA and the increasingly popular Low-calorie beers.

Increases the body of you beer and ensures a full and foamy head. Usage: Add 4-8 g/10 L during bottling/kegging

Increases the body of you beer and ensures a full and foamy head. Usage: Add 4-8 g/10 L during bottling/kegging

Used to check the starch conversion with some cooled wort. Take a small wort sample from the mash tun and cool it to room temperature. Put some drops of iodine onto the sample. The conversion of starch is incomplete when the iodine colour changes to blue/red. The conversion of starch is complete when the iodine colour stays unchanged. Contents: 20 ml

Liquid lactic acid. Used to adjust the pH of the mash or the sparge water. Contents: 100 ml

Used to adjust the pH of the mash or the sparge water. Contents: 1000 ml

Used to adjust the pH of the mash or the sparge water. Contents: 250 ml

Used to adjust the pH of the mash or the sparge water. Contents: 5000 ml

100% Pure light malt extract. Provides vital sugars, flavour and aroma to form the perfect base for individual extract brewing recipes. It also allows you to increase alcohol, while giving your beer superior body and mouthfeel. Does not contain dextrose or Maltodextrin Directions for use: Incorporate it as the primary base for your custom extract beer recipes, or utilize it as a booster to enhance alcohol content, body, and flavor in both extract and all-grain recipes alike. Color: 5-8 EBC (10% weight to volume solution)

Phosporic Acid E338 This acid can be used: to acidify the mash or the wort. It gives a fine taste to the beer and is also an extra source of phosphor for the yeast. Phosphoric acid can also be used to wash the yeast.This acid has a higher concentration than for instance lactic acid, so less is required. Food grade quality (E338)

It gives a fine taste to the beer and is also an extra source of phosphor for the yeast. This acid has a higher concentration than for instance lactic acid, so less is required. Phosphoric acid can also be used to wash the yeast. Food grade quality (E338)

Add directly with the brewer's yeast to the cooled wort or malt extract to fortify the "Pilsner aroma". Opened bags can be stored for up to 1 week.

Pure Malt Extract provides vital sugars, flavour and aroma to form the perfect base for individual extract brewing recipes. It also allows you to increase alcohol, while giving your beer superior body and mouthfeel.This is cold filled into a pouch, instead of a can, to retain all the delicate flavours and aromas which are lost using the traditional canning process.Use as a base for your own extract beer recipes or as an enhancer to boost alcohol, body and flavour to any extract or all grain recipe. Ebc: +/- 16-23 EBC (10% weight to volume solution) Contains Gluten.

Pure Malt Extract provides vital sugars, flavour and aroma to form the perfect base for individual extract brewing recipes. It also allows you to increase alcohol, while giving your beer superior body and mouthfeel.This is cold filled into a pouch, instead of a can, to retain all the delicate flavours and aromas which are lost using the traditional canning process.Use as a base for your own extract beer recipes or as an enhancer to boost alcohol, body and flavour to any extract or all grain recipe.Ebc: +/- 60-85 EBC (10% weight to volume solution)Contains Gluten.

Pure Malt Extract provides vital sugars, flavour and aroma to form the perfect base for individual extract brewing recipes. It also allows you to increase alcohol, while giving your beer superior body and mouthfeel.This is cold filled into a pouch, instead of a can, to retain all the delicate flavours and aromas which are lost using the traditional canning process.Use as a base for your own extract beer recipes or as an enhancer to boost alcohol, body and flavour to any extract or all grain recipe.Color: +/- 4 EBC (10% weight to volume solution)Contains Gluten.

A stuck sparge is a brewer's nightmare. When the grainbed becomes too compacted, this is mostly the case when a lot of wheat- or speltmalt or adjuncts were used, liquid will no longer pass through the grain bed. Rice husks are an excellent aid to avoid a stuck sparge. The husks will make the grain bed less compact, thus allowing liquids to penetrate more easily.Rice husks are:steam-sterilisedcompletely neutral flavour profileGMO freeallergen-freeUse: Add about 5% of the grain bill to the mash.Store at a cool dry place.

Clarity Ferm is an easy-to-use enzyme that eliminates chill haze in beer and serves as an alternative for clarifying and stabilizing the appearance of beer. Clarity Ferm also significantly reduces the gluten content in beers brewed with barley and wheat. While the enzyme helps break down the sensitive (haze-active) polypeptides that create chill haze, its reaction is very specific, so you can rest assured that no other beer parameters (i.e. flavor, aroma) will be affected. In addition to eliminating chill haze, Clarity Ferm significantly reduces the gluten content in beers made with barley and wheat. A Clarity Ferm treated beer made from barley or wheat will typically test below 20 ppm of gluten, which is the international threshold for brewing considered "gluten free." Clarity Ferm may be used in combination with all types of brewing materials. Simply add when pitching yeast, and Clarity Ferm will do its work during fermentation. Once fermentation is complete, the possibility of chill haze occurring will be eliminated and you will have a stable and clear beer.  Clarity Ferm is developed using Brewers Clarex by DSM. Store at 4-8 °C Stable for 12 months Can be used with all types of malted barley and other raw ingredients. GMO free One 10 ml  will treat 5 gallons (+/- 20 liter) beer with  less than 20% wheat.  (For 5 gallons of beer with more than 20% wheat use 20 ml of Clarity Ferm)

APPLICATIONS: 1) To reduce saccharification times. 2) To saccharify unmalted cereal brews. 3) To increase attenuation. Function in Beer Production: Brewers often want to produce light beers or dietetic beers. In these cases the brewer wants a controlled or complete hydrolysis of starch and dextrins to fermentable glucose. Traditional brewing methods permit only 75 to 80% hydrolysis of starch present in the grain raw material. Ultra-Ferm amyloglucosidase permits total hydrolysis of dextrins to fermentable glucose, from all types of starch. In the brewhouse, the recommended application dosage of Ultra-Ferm is 0.8 to 3.2L per ton of starch. It can be added at the beginning of the mash-in. Ultra-Ferm optimal pH is between 3.5 and 5.5. Temperature should note exceed 60°C. Amyloglucosidase activity is completely destroyed when the wort is held at 85°C for 10 minutes. Function in Spirits Production:  After starch liquefaction by alpha-amylase, dextrins are hydrolysed in glucose by amyloglucosidase, before alcoholic fermentation. Ethanol production is faster and yield is higher. The recommended saccharification temperature is 60°C. A suitable substrate for saccharification is a liquefied starch with a dextrose equivalent (DE) between 10 and 20. A higher DE than 20 might reduce the saccharification efficiency. The concentration of the substrate will also influence the saccharification efficiency. A concentration of 20-25% is a general practice. ULTRA-FERM dosage, for given reaction time, depends on the amount of glucose requested. It is usually recommended to add 400 ml per ton of starch for a fast hydrolysis. Possible pH range of use is from 3.5 to 5.5 with optimal between 4.0 and 5.3. Optimal temperature is 60°C. Amyloglucosidase activity is completely destroyed when the saccharified liquor is held at 85°C for 10 minutes. As an example: a yield of 94% glucose can be obtained after 40 hours with 36000 AGI per kg dry matter; after 72 hours with 17000 AGI/kg and after 85 hours with 13000 AGI/kg, at pH 4.5 with temperature 60°C.