Beer Making
- Unmalted Grains
- Water Treatment
Burton Water Salts and other treatments for water.
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Burton Water Crystals
£2.25More information
This is a blend of salts and minerals to increase the acidity of mash liquor.
Pack size 200g -
Calcium Carbonate
£1.00More information
More commonly known as Precipitated Chalk, it has the opposite effect from Calcium Sulphate. The carbonate increases the pH of the mash, (that is to reduce it's acidity), and it's use is normally limited to the making of dark beers with high levels of roasted grains, such as stouts.
Pack Size 50g -
Calcium Chloride - 200g
£2.50More information
Used to lower harshness, produces a softer beer with improved mouthfeel.
Pack Size 200g -
Carbonate Reducing Solution (CRS)
£2.25More information
All but the very softest of water contains alkalinity in the form of carbonates. CRS reduces the level of carbonates without the need to boil the water. It is best used in conjunction with Brupaks Dry Water Treatment Salts.
CRS should be added to all the water intended for brewing and mixed in thoroughly.
A few minutes standing time should be allowed to release the carbon dioxide produced by the neutralisation of excess acid.
Treating brewing water is a two-stage process. The correct levels of alkalinity and calcium salts must be established.
Brupaks CRS corrects the alkalinity and the Dry Water Treatment Salts add calcium and sulphates. The amounts required depend on the style of beer being brewed. Your local water authority will advise you of the total alkalinity (in ppm).
For more information see the Brupaks Guide to Water Treatment at www.brupaks.com.
Pack Size 250ml bottle -
DLS Water Treatment
£2.75More informationA carefully controlled blend of inorganic salts to increase the calcium and sulphate content of brewing liquor.
Tub 200g -
Gypsum (Calcium Sulphate)
from 45pMore information
Commonly known as Gypsum, Calcium Sulphate is used to reduce the pH of the mash (that is to make it more acid) and is beneficial in the brewing of bitters.
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Lactic Acid
from £3.25More information
In areas where there is a high level of chalk in the water supply the addition of lactic acid to the brewing water is effective in reducing the pH of the mash. Living in Devon with its soft water this is something I have never needed to use.
Lactic Acid 80% -
Magnesium Sulphate - 50g
70pMore information
Also known as Epsom Salts, this is used to increase the hardness of water and is beneficial to yeast during fermentation.
Pack size 50g
