DWB
DWB (Dry Water Burtonisation) is a re-packed Murphy & Sons product that reduces the pH during mashing and wort boiling which improves enzyme activity. It also promotes the precipitation of unwanted proteins in the kettle, hop back or whirlpool
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 vigour of the yeast
Improves extract yield and fermentability
Reduces risk of infection
Reduces extraction of undesirable silicates, tannins and polyphenols
Reduces beer stone and can prevent gushing in beer
Reduces colour formation in the copper
Improves beer fining performance
Promotes head retention on beer
Adds chloride which imparts palate fullness
Adds sulphate which gives beer a drier and more bitter effect
Tip: The use of calcium chloride with DWB will increase versatility as it adjusts the chloride sulphate ratio making it more suitable for darker beer styles, promoting full, sweet and roast characteristics.
Available as a Harris Homecraft product or as an Own Branded product