BrewTan B (Tanal B) – 25g.

BrewTan B หรือชื่อทางเทคนิคว่า Tanal B เป็นผลิตภัณฑ์จากธรรมชาติในกลุ่ม tannin ที่ใช้ในกระบวนการผลิตเบียร์ โดยเฉพาะในช่วงการต้ม (boil) เพื่อช่วยให้เบียร์มีความใส ด้วยการลดโปรตีนส่วนเกินที่อาจทำให้เบียร์ขุ่น (haze-forming proteins) โดย BrewTan B จะไปข่วยทำให้โปรตีนใน wort จับตัวกันและตกตะกอนได้ง่ายขึ้น นอกจากนี้ยังส่งผลให้การเกิด oxidation ลดลง ซึ่งเป็นปัจจัยที่สำคัญต่อรสชาติและอายุการเก็บรักษา

BrewTan B (Tanal B) – 25g

BrewTan B is a 100% natural, high molecular weight tannic acid extracted from renewable plant materials specifically for the brewing industry.

Incorporating Brewtan B into your process will improve the shelf life and enhance the flavor and colloidal stability of your beer.

The gallotannins in Brewtan B react with wort proteins through adsorption and precipitation – the Brewtan B/protein complex is left in the spent grains when Brewtan B is added to the mash, or removed in the whirlpool when it is added to the boiler.

It is highly effective at coagulating and flocculating proline and –thiol –containing proteins, but does not interact with foam-positive proteins.

This in turn inhibits downstream lipid and protein oxidation, improving flavor stability and shelf life. Brewtan B also improves lautering operation when used in the mash.

Addition of BrewTan B to the mash or boil will improve the shelf life and enhance the flavour and colloidal stability of your beer.

Addition to the mash also results in improves lauterability, reducing the chance of a stuck mash.

The gallotannins in BrewTan B react with wort proteins and is highly effective at coagulating proline and thiol containing proteins which are involved in lipid and protein oxidation.

By coagulating these wort proteins, BrewTan B reduces oxidation and results in better tasting beer with a longer shelf life!

Dosage Rate:

Mash Addition – 1.5g per 20L
Boil Addition – 1g per 20L

Usage:

Dissolve powder in warm sterile water; add solution to mash, boil, or both.

It is recommended to mix into water in small amounts, in 250 – 1000 mL bottles, to avoid clumps.

In the Mash: Add solution to mash water prior to dough-in
In the Boiler: Add solution 0-5 minutes prior to end of boil

Note:

It is not recommended to use Brewtan B following the above instructions in beer styles where a cloudy appearance is desired.

However, a small dose of 2.93g/BBL (2.5 g/hL) at the end of boil is recommended for any style to remove large chain proteins.