Calming chamomile flowers are used in chamomile wheat beers and Belgian witbiers and great for spring and summer style beers. Use up to 2 oz per 5 gallons anytime during the last 30 minutes of the boil.
A proprietary blend of food-grade phosphate buffers (similar to brewer's salts) that will lock in your mash and kettle water at a pH of 5.2 regardless of the pH of your water, allowing for more consistent brewing. It is a very easy way to ensure proper mash pH without worrying too much about water chemistry or salt additions.
Bitter Orange Peel is the dried peel from oranges bred for their bitter flavor and herbal, citrusy aromas. Perfect for use in Belgian Witbiers or other beers where a slightly bitter citrus note is desired. Use up to 1 oz in 5 gallons during the last 10 minutes of the boil.
Burton water salts are used to harden the water, which assists to coagulate haze-producing malt proteins, and the harder water also helps provide a crisper hop character. The magnesium provides a vigorous fermentation, and the salt adds an illusion of body to the finished beer. Use 1 to 4 teaspoons per 5 gallons. If you are doing partial or all grain brewing, add at the start of the mash, or add at the start of the boil for extract brews.