Ascorbic Acid (AKA: Vitamin C)
Uses: No longer recommended for beer making. Will increase the nutrient value of beer it is added to, but this is probably not the intent of those using it.
Contraindications: Ascorbic acid has previously been touted as an anti-oxidant, but research by Dr. George Fix (Professor of Chemistry, University of Texas, Arlington) has shown that for it to be active in this capacity it must be combined in a low pH solution with sulfur dioxide. Neither a low pH condition nor the presence of SO2 is advisable for any form of beer. Under certain circumstances the ascorbic acid can cause residual yeast in the beer to go through an abbreviated version of the metabolic cycle whereby living creatures convert sugars into usable energy sources. This can cause the yeast to produce ethyl acetate compounds, which leave the beer smelling much like nail polish remover.

Brewbody (AKA: Maltodextrin)
Uses: Adds viscosity and smoothness to malt extract based beers. Gives foam stability and a small amount of residual sweetness to the beer. Derived from purified sugar, Malto-dextrin is a chain between 4 and 20 dextrose units in length, making it unfermentable by brewer's yeast. It is usually present in finished beers, up to 6% by weight. Use approximately 11 g per litre (250 g per 23 litres). Add slowly at the beginning of your wort boil, stirring to dissolve. Do not use more than 33 g per litre. 5 ml (one teaspoon) = approximately 2.4 g.
Contraindications: Using more than the recommended amount can give a 'gummy' almost glutinous beer.

Corn Sugar (AKA: Dextrose, Glucose)
Uses: Providing fermentable sugars in beer making. Easy to dissolve and highly fermentable, corn sugar is an excellent choice for for use in priming bottle-conditioned beers. 250 g dissolved in 1 litre of cold water will give a gravity of approximately 1.075. 5 ml (one teaspoon) = approximately 2.9 g.
Contraindications: When used at a rate of more than 10% of the total fermentable sugars in a beer wort, dextrose gives a 'cidery' flavour and a thin unpleasant body, especially in lighter beers.

Gypsum (AKA: Plaster of Paris, Hydrated Calcium sulfate)
Uses: Added to soft or neutral brewing water to harden it. 5 ml (one teaspoon) dissolved in 23 litres will add approximately 50 PPM of calcium and 115 PPM of sulfate.
Contraindications: Inappropriate use leaves beer with poor taste profile. Use by recipe or with expert instructions.

Heading Powder (AKA: Polypropylene alginate)
Uses: Increases head retention on beer through detergent-like action. Add at bottling time. Use 5 g per 23 litres. Dissolve in 250 ml boiling water and add with priming sugar. 5 ml (one teaspoon) = 2.3 g.
Contraindications: Using more than the recommended amount makes endlessly foamy beer.

Irish Moss (AKA: Caragheen, Carageenan gum)
Uses: Added to the last minutes of the wort boil to clarify beer. Works by causing haze forming substances, especially those with positive electrical charges (i.e. long chain proteins) to bind together and become heavier than the beer wort. Also used commercially to increase the viscosity of many foods. Add 1.5 g per 23 litre batch to the wort during the last 10 minutes of boiling time. 5 ml (one teaspoon) = approximately 3 g.
Contraindications: Of no value when added to a very low (below 4.0) pH wort.
Composition: Derived from a type of seaweed.

Lactose (AKA: Sucrose isomer,"Milk Sugar")
Uses: Unfermentable sugar for sweetening certain types of beer. For sweetening traditional Milk stout and other beers. Dissolve in hot water or beer and add immediately prior to bottling. Use 250 grams per 23 litres, or more to taste 1 cup (250 ml) = approx. 135 grams. Store tightly sealed.

Rice Hulls
Uses: Brewing aid for all grain mashing. Ensures flow of runoff through grain bed, especially when grist is comprised of huskless materials like rice or corn, or grains high in beta glucans like oats. Add at beginning of mash. Use 100 grams for every kg of huskless adjunct, or more as necessary
Composition: Steamed and cleaned hulls from American long grain rice.

Yeast Nutrient
Uses: Provides essential minerals, trace nutrients and vitamins for yeast growth and metabolism during fermentation. Used to help start slow fermentation and to restart stuck ones. Add 0.4 g per litre (9 g per 23 litres) and stir gently. May cause foaming if added to an ongoing fermentation. 5 ml (one teaspoon) = approximately 3.7 g. Better choice than yeast nutrient which lacks some of the essential compounds needed to get sluggish yeast going.
Contraindications: Using more than the recommended amount gives unpleasant salty flavour.
Composition: Diammonium phosphate 87.7%, Nutritional yeast 7.8%, and magnesium 0.4%.

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Last Updated: May 6, 2005