Description

100g DWB (Dry Water Burtonisation)

DWB reduces the pH during mashing and wort boiling which improves enzyme activity. It also promotes the precipitation of unwanted proteins in the kettle, hop back or whirlpool

Tip: The use of calcium chloride with DWB will increase versatility as it adjusts the chloride sulphate ratio making it more suitable for darker beer styles, promoting full, sweet and roast characteristics.

• Reduces the pH during mashing and wort boiling which improves enzyme activity
• Promotes the precipitation of unwanted proteins in the kettle, hop back or whirlpool
• Improves health and vigour of the yeast
• Improves extract yield and fermentability
• Reduces risk of infection
• Reduces extraction of undesirable silicates, tannins and polyphenols
• Reduces beer stone and can prevent gushing in beer
• Reduces colour formation in the copper
• Improves beer fining performance
• Promotes head retention on beer
• Adds chloride which imparts palate fullness
• Adds sulphate which gives beer a drier and more bitter effect

HOW TO USE DWB