Dionic at No1 is an acidic liquid, used in conjunction with Dionic HT No2 to adjust alkalinity and to increase desirable ions in Food and Beverage industry process waters.
This product is especially used in the brewing industry as a liquor treatment.
-Reduces the alkalinity levels of brewing liquor stimulating maximum enzyme activity in the wort enabling optimum pH levels throughout the whole brewing process.
-Improves extract yield and fermentability
-Ensures correct balance of Sulphate ions
-Improves clarity and stability of the finished product
For more info read our article, water, water everywhere http://www.murphyandson.co.uk/water-water-everywhere/
The underlying principle of two part Dionic treatments is that one solution contains the calcium required and the other contains sulphate. Provided they are added to the hot liquor tank separately they remain ionised and in solution.
Consequently the brewer is treating his liquor with calcium sulphate (gypsum ) in solution and a lot of problems of sludge in the hot liquor tank are overcome. The remaining constituents that form the required balance of liquor treatment are divided between the two solutions.
Dionic may be added either to the cold or hot liquor tank. On no account should the two solutions be mixed together prior to the addition and this would result in the deposition of calcium sulphate and nullify the advantages of the Dionic system.
The order of addition is unimportant, the turbulence caused in the flow of incoming liquor being sufficient to disperse the treatments. Standing time before mashing becomes unnecessary, but when acids are incorporated to neutralise excess carbonate alkalinity, the free carbon dioxide gas liberated should be removed by rousing.
Additions should not start until the liquor tank is at least two-thirds filled to prevent too high a concentration of the solutions being present in too small a quantity of liquor. Under those circumstances some precipitation might occur.
Rates of Use
Addition rates for Dionics are dependant on the levels of alkalinity and other important ions present in your untreated liquor. Raw liquor can have an alkalinity of up to 300 mg/litre. Brewers need to reduce their alkalinity down to a range of 30– 100 ppm (refer to table 1) depending on which beer styles they wish to produce. In some cases raw liquor can already be in that range so no acid treatment is required.
Levels of the relevant ions present in your liquor can be obtained from your Local Water Authority or you can send in 500ml of your raw liquor to Murphy’s laboratory for a full analysis and suggested treatment rates.
Please note, Local Authority reports can provide results that are not up to date and may affect your calculations for ideal dosage rates. It is advisable to check the analysis of your water at least once a year, or on a more regular basis if the supply changes.
Another method of working out your alkalinity on a more regular basis, is to purchase alkalinity testing kits which Murphy & Son Ltd are able to supply.
Once you have obtained your analysis of your raw liquor you can then calculate your dosage rates by selecting which beer type you wish to brew and refer to table 1, this will help you determine how many ions to add or reduce.
ALL water used for brewing should be checked for suitability for beer style according to table 1. This includes any water that is used from the liquor tank, sparge or breakdown liquor.
Murphy’s are more than willing to calculate these dosage rates for you just simply contact our laboratory: +44 (0)115 978 5494
Dionic at No1 (25kg)