Amylase enzyme can be used to create a more fermentable wort. It is especially useful when more diastatic power is needed in grists with a high adjunct or specialty grain ratio. Amylase enzymes help to break down long chain sugars into more fermentable simple sugars, increasing conversion in mashes with low diastatic power. Often used with flaked corn in creating high-gravity solutions.
Take your beer to the next level! Water is one of the four elements that make beer, yet it is one of the most overlooked aspects of the beer making process for many home brewers. This water kit is designed to get you all the tools and information needed to do water adjustments, tailoring your water for whatever beer style you are brewing! Brewing salts, acids, pH strips, and the water book from the Brewing Elements series will have you adjusting your water like a pro in no time!
Great Fermentations Water Kit quick reference guide.
Magnesium Sulfate, 4 oz.
Calcium Carbonate, 2 oz.
Calcium Chloride, 2 oz.
Gypsum (Calcium Sulfate), 2 oz.
Phosphoric Acid, 4 oz.
Beer pH Strips (4.6-6.2 Range), 100 Strips
Water: A Comprehensive Guide for Brewers, by John Palmer and Colin Kaminski (with technical editing and contributions from the Indianapolis area's own Martin Brungard).
Take the next step in making your beer perfect with our water kit, and you'll be able to adjust and control your brewing water with precision in no time!
Calcium chloride is used to add both calcium and chloride ions to brewing water. Calcium is needed for proper mash and boil chemistry, and plays a role in many important chemical reactions in brewing. It is used at a rate of 50 to 150 ppm in brewing water. Chloride ions bring out fullness and body in a beer, and are used at a rate of 0 to 250 ppm in brewing water. One gram per gallon adds around 70 ppm of calcium and around 125 ppm of chloride.
Gypsum, also known as calcium sulfate, is used to add both calcium and sulfate ions to brewing water. Calcium comes into play in many chemical reactions during brewing, and proper levels are especially important for conducting a proper mash. Sulfate ions can add a crispness that accentuates hop bitterness. One gram per gallon of water will add about 60 ppm of calcium and about 150 ppm sulfate to brewing water.
Lactic acid can be used to lower pH in mash. Add 1 teaspoon per cup of water. Can use up to 4 teaspoons. It can also be used to acidify sparge liquor, or to add a small bit of lactic sourness to beers such as wheat beers, fruit beers, or Berliner weiss.
Phosphoric acid is a dilute solution of phosphoric acid used to lower the mash pH or to acidify brewing liquor. Just a few drops should be sufficient for water chemistry adjustments. This allows for proper pH levels to be achieved during brewing.
These pH strips are useful in determining the pH of your mash. A typical pH that brewers aim for is in the 5.2-5.5 range. The range of these strips is between 4.6 and 6.2, which is ideal for beer. Make sure your pH is spot on with these pH strips!
Burton water salts are a blend of papain and gypsum used to recreate the famous water profile of Burton-Upon-Trent, England. This region has historically been known for its water, which is perfect for the brewing of world-class British pale ales. One packet of brewing salts can be used to treat 5 gallons of brewing water.