Adjuncts & Additives

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  1. Orange Peel Powder  (Bitter) - 50g

    Orange Peel Powder (Bitter) - 50g

    Price: AU$4.95

    Bitter orange peel powder is an easy way to add orange peel to your brew. It's ideal for Belgian beers, or summer or holiday ales. Use around 15-25g per 23 litre brew depending on your taste. Add the orange peel powder around 15 minutes from the end of your boil. Learn More
  2. Rice Hulls 1kg Bag

    Rice Hulls 1kg Bag

    Price: AU$3.55

    Rice hulls provide bulk during the mash and help prevent the mash from settling and becoming stuck during the sparge. Particularly useful when making wheat or rye beers as these grains don't have a husk like barley. Use Rice Hulls at a rate of around 5% of you malt bill, or up to 20% where necessary. Learn More
  3. WLN4100 Ultra Ferm 10ml - White Labs

    WLN4100 Ultra Ferm 10ml - White Labs

    Price: AU$9.95

    ULTRA-FERM is a liquid amyloglucosidase (highly concentrated) from selected classical strain of Aspergillus niger.

    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.

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  4. Lactic Acid 300ml

    Lactic Acid 300ml

    Price: AU$9.95

    300mL Lactic Acid Heatstable FCC 88%

     

    Can be used to acidify the mash or sparge water. In general you should add the minimun needed to acheive your target pH. Lactic Acid blends very well with beer and will not add any unwanted flavours, it will add lactates. It is also used in many Belgian styles to sour the beer. When making sour beers without the means or the desire to use the live organsims and alternative is to add lactic acid when the beer is finished.

    Comes in a handy measuring container making it easy to measure small amounts.

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  5. WLN4000 Clarity Ferm 10ml - White Labs

    WLN4000 Clarity Ferm 10ml - White Labs

    Price: AU$5.95

    Chill haze in beer results from the precipitation of complexed polyphenols and proteins during cold storage. This haze develops over time and, initially, is reversible (haze disappears when the temperature of the beer increases). Eventually this chill haze can become permanent.

    Clarity Ferm will prevent the precipitation of complexed polyphenols and proteins by hydrolyzing the sensitive (haze-active) polypeptides in the region where such hydrogen bonding occurs. The specificity of the enzyme ensures that no other beer parameters are affected.

    This easy-to-use enzyme can be used on all types of brewing materials and is a cost effective product to replace silica gel or PVPP.
    Simply add when pitching yeast, and Clarity Ferm will do its work during fermentation. When fermentation is complete, chill haze has already been addressed.

    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 usually tests below 20 ppm of gluten, the current international standard for gluten free.

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  6. Orange Peel Powder  (Sweet) - 50g

    Orange Peel Powder (Sweet) - 50g

    Price: AU$4.95

    Sweet orange peel powder is an easy way to add orange peel to your brew. It's ideal for Belgian beers, or summer or holiday ales. Use around 1-1.5 tbsp per 23 litre brew depending on your taste. Add the orange peel powder around 15 minutes from the end of your boil. Learn More
  7. Neutral Gelatin Finings (5g)

    Neutral Gelatin Finings (5g)

    Price: AU$1.45

    Finings is a clearing agent to help improve the clarity of your beer. You can fine with gelatin in either a fermenter (primary or secondary), or directly in the serving keg. In either case, you want the beer to be cold, ICE cold. The colder the beer is, the more haze-forming particulate will form. The more haze-forming particulate that forms, the more particulate the gelatin can fine out. You may have some success at cellar temps (10-12C), but for best results the beer should be at serving temp (0-4C). Instructions: -Get a microwave-safe glass cup for example a pyrex measuring cup. Measure out 2/3 cup cold water, if you wouldn't drink the water from the tap filter it or use bottled water. -Add one teaspoon of gelatin, and stir the solution. -Place the water/gelatin mixture in the microwave, and begin to heat it 15-30 seconds at a time, stopping to stir the solution and check the temperature. As it heats up, you’ll notice the gelatin will begin to dissolve. -Continue heating/stirring until the mixture reaches somewhere between 65 - 75C remove from the microwave. Don't allow to go above 75C or you'll be making jelly. We’re just trying to pasteurize the solution. -Give the mixture one last stir, and dump it straight into your beer. Gently swirl the fermenter or keg, and return it to your fridge or kegerator for 24-48 hours. -If you used a keg, purge the headspace with CO2 to remove any oxygen that got mixed in. Gelatin works rather quickly. It’s extremely effective at dropping yeast out of solution, as well as lots of haze-forming particulates. I find that 48 hours later, the beer drops crystal clear. If you bottle your beer, rack the beer to a bottling bucket, and bottle away. Don’t worry, there are still plenty of yeast in solution to carbonate the bottles. If you keg, you’ll have to draw off a couple very cloudy pints before the beer clears up. Gelatin literally drops yeast and particulates down to the bottom of the keg. Since the dip-tube draws from the bottom, that junk will be the first thing pulled from the keg. After a pint or two, it’ll be smooth sailing until the keg kicks. Learn More
  8. Lactose - Edible Grade 500g

    Lactose - Edible Grade 500g

    Price: AU$2.95

    Lactose is largely unfermentable and is often used in brewing for sweetness and body. It can be added at any stage of the brewing process since the sugars will not be converted by yeast. Learn More
  9. Calcium Carbonate (CaCO3)  300g

    Calcium Carbonate (CaCO3) 300g

    Price: AU$4.95

    Raises pH Because of its limited solubility it is most effective when added directly to the mash. Use for making dark beers in areas of soft water. Monitor the mash pH to determine how much to add. Learn More
  10. Calcium Sulphate (CaSO4) 300g

    Calcium Sulphate (CaSO4) 300g

    Price: AU$4.95

    Lowers pH Useful for adding calcium if the water is low in sulfate. Can be used to add sulfate "crispness" to the hop bitterness. Used to add permanent hardness to brewing water. Most often used when brewing British style beers when your water is soft. Learn More

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