Description
DWB 20kg - Murphy & Son
DWB is a classic salt blend that stands for Dry Water Burtonization, used to adjust calcium levels and add chloride, which provides body, and sulfate, which enhances drier bitter flavors. DWB reduces pH during mashing and boiling, which improves enzyme activity. It also promotes the precipitation of unwanted proteins in the kettle, hop back, or whirlpool.
Tip: Using calcium chloride in combination with DWB will increase versatility as it adjusts the chloride-sulfate ratio, making it more suitable for darker beer styles, and promoting full-bodied, sweet, and roasted characteristics.
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