Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Mineral Type
- Food Ingredients Functions
- Pharma & Nutraceuticals Functions
- Commodity Code
- 28272000.0
- Ingredients
- Calcium Chloride
- Food Additive Number
- E 509, INS 509
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Benefits
- 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 vigor of the yeast
- Improves extract yield and fermentability
- Improves wort runoff
- Reduces risk of infection
- Reduces extraction of undesirable silicates, tannins and polyphenols
- Reduces beer stone and can prevent gushing in beer
- Improves beer fining performance
- Promotes head retention on beer
- Adds chloride which ensures corrects correct balance of salts for beer flavor and sweetness
Applications & Uses
- Markets
- Food & Nutrition Applications
- Principle
The objective of liquor treatment is to convert your water supply into acceptable brewing liquor. Treating your brewing liquor is vitally important. When applied correctly all the steps throughout the brewing process will be at the optimum pH. If it is applied incorrectly you will get poor extract and beer that is difficult to clarify. Bruwell SC contains essential calcium ions for pH control and adjusts sulfate and chloride ions to the desired levels in the correct ratios, ideal for most beer styles.
- pH
The pH of the liquor will have little effect on the pH of the wort and beer. Alkalinity and calcium are more important in pH control. Once you have established correct levels of these ions it is advisable to follow the guidelines of typical pH measurements in the brewing process shown below. pH meters can be purchased from Murphy & Son Ltd.
- Calcium
Reduces the pH during mashing and wort boiling which improves enzyme activity. This is achieved by the calcium ions precipitating phosphates in the wort as insoluble calcium phosphate which releases the hydrogen ions in the wort which reduces the pH.
3Ca2+ + 2HPO4 2- → Ca3 (PO4)2 ↓ + 2H+
- The optimum pH of the enzyme α-amylase is about 5.7 and that of ß-amylase is about 4.7. Therefore an optimum range in the mash of pH 5.2-5.5 promotes the production of sugars from starch thus making worts more fermentable.
- Promotes the precipitation of unwanted proteins in the mash tun, kettle, hop back or whirlpool.
Protein - H + Ca2+ → Protein - Ca↓ + 2H+
The hydrogen ions released further reduce the pH which encourages further precipitation of proteins. The reduction of pH then causes protein breakdown by the enzymes present in malt, this reduces protein levels and increases wort Free Amino Nitrogen levels (FAN).
- Improves health and vigor of the yeast. This is a result of FAN compounds being utilized by the yeast during fermentation.
- Improves clarity and stability of the finished product. Reduced protein levels in beers make beer easier to fine and less prone to haze formation, in particular chill haze. The shelf life of the final product is also improved.
- Calcium ions protect α-amylase enzyme from inhibition by heat. Calcium ions also improve enzyme activity.
- Reduces the risk of infection. The drop in pH encouraged by Calcium ions in the mash and copper provides a greater resistance to microbiological infection.
- Reduces extraction of silicates, tannins and polyphenols. These materials contribute to harsh flavors, hazes in the final beer and decreased stability.
- Reduces beerstone and in some cases prevents gushing in beer. Oxalates from the malt contribute to the formation of beerstone and promote gushing in beer. Calcium reacts with oxalates to form insoluble calcium oxalate which is precipitated in the mash.
- Reduces color formation during wort boiling. The extraction of color forming compounds are reduced during sparging.
- Sulfate and Chloride
- These two ions have a huge impact on beer flavor characteristics, sulfate gives beer a drier, more bitter flavor, whilst chloride imparts palate fullness and to an extent sweetness.Improves beer fining performance. Calcium ions promote yeast flocculation at the end of fermentation.These desirable ions need to be in the correct ratios for brewing different beer styles (please refer to table 1).
Raw Liquor pH 6.0-8.0 Treated Liquor pH 6.0-8.0 Mash pH 5.2-5.5 1st Runnings pH 4.8-5.2 Last Runnings pH 5.4-5.6 Wort in Copper pH 5.1-5.4 Wort after boil pH 4.9-5.3 Beer after fermentation pH 3.7-4.2 Table 2. Typical Ph Measurements Throughout The Brewing Process
- Application And Rates Of Use
Rates of Calcium Chloride Solution 35% should be determined based on the final brewlength and are dependant on the levels of calcium, sulfate and chloride present in your untreated liquor. Levels of the relevant ions present in your liquor can be obtained from your Local Water Authority or you can send in 50 ml of your raw liquor to Murphy’s laboratory for a full analysis and suggested treatment rates. Please note Local Authority reports can provide results that are not up to date and this may affect your calculations for ideal dosage rates. It is advisable to check the analysis of your water at least once a year, or on a more regular basis if the supply changes. Once you have obtained your analysis of your raw liquor you can then calculate your dosage rates by selecting which beer type you wish to brew and refer to table 1, this will help you determine how many ions to add. 1ml of Calcium Chloride Solution 35% per hl of your brew-length increases calcium levels by 1.26 mg/liter (ppm) and increases chloride levels by 2.24 mg/liter (ppm). Knowing this information you can calculate the amount of Calcium Chloride Solution 35% needed to increase the relevant ions to the ideal level. Any additions of Calcium Sulfate should be taken into account when calculating the level of calcium. Murphy and Son Ltd are more than happy to calculate these dosage rates for you.
- Guidelines For Use
- Check that the product is within its shelf life before use
- Test you water regularly to obtain ideal dosage rates for the best results
- Read the Safety Data Sheet prior to use
Properties
- Physical Form
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Typical Levels Of Ions In Brewing Liquor Used To Produce Different Types Of Beer
Bitter Strong Bitter Lager (65°C) Porter Mild Wheat Stout Calcium 180-220 200-220 120-140 130-160 120-140 180 120-140 Alkalinity 30-50 30-50 30-50 100 100 35 150 Chloride 150-300 200-300 Low 200-300 300 250 300 Sulfate 250-400 300-400 Low 200-300 150 220 100
Packaging & Availability
- Packaging
25, 250 AND 1000 KG
Storage & Handling
- Storage And Shelf Life
- Store in original container
- Keep containers sealed when not in use
- Recommended storage temperature is 20°C
- The shelf life at the recommended storage conditions is two years