Tannic Acid Molecular Structure:

Application: Beer mashing tannin is high-purity tannic acid extracted from Chinese gallnuts by purely physical methods. It is suitable for the mashing or boiling process in beer brewing, can selectively adsorb high-molecular-weight proteins in wort, reduce aldehyde substances in beer, enhance beer antioxidant capacity, and improve beer non-biological stability and flavor stability.

Usage: Use deoxygenated brewing water or distilled water; prepare a 5–10% tannin solution before use.
Addition during mashing: Add the diluted tannin solution to mashing water before adding malt powder. Recommended dosage: 40–80 ppm.
Addition in boil kettle: Add 5–10 minutes before end of boil; or add to the pipeline when transferring wort to the wort clarifier.
Recommended dosage: 30–60 ppm.

Preparation Method: Use stainless steel or plastic containers; at room temperature add deoxygenated water or distilled water and stir rapidly. When a vortex forms, slowly pour mashing tannin into the container while stirring until completely dissolved as a 20–25% solution. Dilute to 5–10% solution before use. Minimize oxygen contact. Avoid iron, aluminum and other metal containers and utensils.