ADDITIVES

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.

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.

Perfect for flavoring your next batch of stout, porter, or any darker beer.

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

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.

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