ATPGroup Brewing Catalog 2021-2022 - Catalog - Page 48
SPECIALTY INGREDIENTS
ACIDS (LOWERS PH)
Food Acids
Citric
Sensory addition and CIP
Used in RTD enhances fresher, fruity citrus note
Dry & liquid format
Fumaric
Sensory addition Dry format
Similar to citric and tartaric but stronger
Lactic
Mash and sparge water pH adjustment
Liquid
Malic
Sensory addition
Used in RTD enhances fruity notes
Dry & liquid format
Tartaric
Sensory addition
Used in RTD, enhances fruity notes
Dry & liquid format
Phosphoric
Mash and wort pH adjustment and CIP
Liquid format
Nitric
Water treatment and CIP
Liquid format
Mineral Acids
Sulfuric
Water treatmentLiquid format
Hydrochloric
Water treatmentLiquid format
Sources:
Sizes Available:
ATPGroup sources both domestic and imported products.
Multiple dry and liquid sizes available.
ALKALINE (RAISES PH)
Potassium Carbonate
Used to raise pH in mash. Lowers TA and improves acid balance in fruit juices and ciders. In fruit juices best results are achieved
when treating the juice prior to fermentation.
Packaging:
25 kg, 50 lb bag
Sodium Hydroxide
Beads/Flakes: Alkaline agent in dry format. Used for soil removal during cleaning.
Packaging:
Liquid:
25 kg bag
50% solution, various sizes.
Potassium Hydroxide
Beads/Flakes: Alkaline agent in dry format used when sodium levels are an issue.
Packaging:
Liquid:
25 kg bag
50% solution, various sizes.
ANTIOXIDANTS & PRESERVATIVES
Ascorbic Acid
Powerful antioxidant and acidifier that can be added to beer to help prevent oxidation. Also used in Flavored Malt Beverages to
give a Vitamin C boost and tangy flavor.
y
y
y
y
Consumes any free oxygen that may still be present.
Effects are stronger and longer lasting when used in combination with potassium metabisulfite or sodium metabisulfite.
To be used with adequate free SO2 present so that any free H2O2 is removed.
Reacts with oxygen to produce hydrogen peroxide.
Application:
Packaging:
Add at any stage during the brewing process, especially prior to bottling. Use with caution.
25 kg
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