How to use this product
This Kit Contains:-
250ml of AMS
5ml Graduated Syringe
How much of the product to add
Some raw liquor can have an alkalinity of up to 200 and many brewers have a target range for treated liquor of between 70 and 100.
A suitable pH for mashing is 5.4.
A high mash pH can result in harsh beer flavour, poor extract due to reduced ß-amylase activity, reduced protein precipitation and risk of leaching polyphenols and lipids which will be detrimental to the beer.
The grid below shows the contribution of AMS additions to the chloride and sulphate content of the liquor and the amount of alkalinity reduction:-
Where to add the product
The product can be added to either the cold or hot liquor tank and should be thoroughly mixed.
Time should be allowed to release the carbon dioxide produced by the neutralisation of the excess acid.
Composition An aqueous solution of mineral acids
Appearance Clear colourless to pale yellow liquid
Odour Slightly acidic
SG (@15.5oC) 1.085 ± 0.01
Acidity (%) ** 18.5 ± 0.9
Chloride (%) ** 6.5 ± 0.3
Sulphate 9.0 ± 0.5
Maximum Limits of Impurities
As (ppm) 3
Pb (ppm) 10
Heavy Metals as Pb (ppm) 20
Hazard Pictogram Xi
Risk Phrases R36/38 Irritating to eyes and skin
Safety Phrases S24/25 Aviod contact with skin and eyes
S26 In case of contact with eyes rinse immediately with plenty of water, seek
S2 keep out of reach of children.
Please see the below Data Sheet on how to use this product:
Ams Alkalinity Reducing Solution fact sheet