ADDITIVES

Gypsum is used in beer making to condition the water. Gypsum hardens the water which increases hop flavors and can even increase the starting gravity of your wort.

Amylase Enzyme is a food-grade bacterial alpha-amylase enzyme produced by fermentation of a non-GMO strain of bacillus. In the brewing process it is used for liquefaction of grain mashes and malt extracts for increased fermentability.

A proprietary blend of food-grade phonsphate butters (similar to brewer's salts) that will lock in your mash and kettle water at a pH of 5.2 regardless of the pH of your water allowing for more consistent brewing.

Lowers pH in mash. Add 1 teaspoon per cup of water. Can use up to 4 teaspoons.

A clarifying agent used in brewing during the boil. It is a concentrated tablet derived from Irish Moss. Add one tablet per 5 gallon batch within 15 minutes of boil time remaining to promote clarity.

Use 1/2 teaspoon per 5 gallons for beer, 1 teaspoon per 6 gallons for wine.

Contains papain to prevent chill haze. 1 package sufficient for 5 gallons.

IRISH MOSS 1 OZ