Description
DWB 20 kg from Murphy & Son – salt blend for water treatment
DWB (Dry Water Burtonization) is a classic salt blend from Murphy & Son for adjusting brewing water. It raises the calcium level and adds chloride, which gives body, and sulphate, which accentuates a drier, more bitter flavour. DWB suits most pale ales and is sold in a 20 kg pack for breweries.
Please note: This product is only available in Norway.
How DWB works
- Raises the calcium level of the brewing water
- Adds chloride for body and sulphate for a drier, more bitter flavour
- Lowers pH during mashing and boiling, which improves enzyme activity
- Promotes precipitation of unwanted proteins in the kettle, hop back or whirlpool
Tip for darker beers
Using calcium chloride together with DWB lets you adjust the chloride to sulphate ratio. This makes the blend better suited to darker beer styles and brings out full-bodied, sweet and roasted characteristics.
Technical data
- Product: DWB (Dry Water Burtonization), salt blend
- Pack size: 20 kg
- Manufacturer: Murphy & Son
Frequently asked questions about DWB
What does DWB stand for?
DWB stands for Dry Water Burtonization. The name refers to the brewing water of Burton upon Trent in England, known for its high calcium and sulphate content.
Which beers is DWB suited to?
DWB suits most pale ales, where the sulphate gives a drier and more bitter finish. For darker beers, you can combine DWB with calcium chloride for more body and sweetness.
Why do calcium and the right pH matter in the mash?
The right mash pH, usually 5.2–5.6, improves enzyme activity. Calcium helps proteins precipitate during the boil, and yeast performs best with at least 50 mg/l calcium.
How much DWB should I use?
It depends on your water and the beer style. See the technical data sheet from Murphy & Son at the bottom of the page, and consider calculating your salts in brewing software such as Brewfather.
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