Misc addition
Tannic Acid (Gallotannin)
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Type
- Other
- Added at
- mash
- Form
- powder
- Formula
- n/a
- Concentration
- sold as the pure compound
- Typical dose
- 0.4–1.2 g per 20 L of mash or wort
- Timing
- Slurried into the mash liquor at mash-in, or added late in the boil as a kettle fining.
Before you use it
Use a food-grade powder, not the technical or dye-house product. Hydrate it in warm water before it meets the mash, and treat the dose as a starting point — crude tannic acid varies more lot to lot than Brewtan, and too much leaves an astringent bite and a thin head.
Description
Food-grade gallotannin, the generic stand-in for Brewtan B. Same job: bind iron in the mash and pull haze-sensitive protein into the trub. What you buy from a chemical or wine supplier is a broader mix than the brewing-purified grades, but it is the form most homebrewers can actually get.