pH5.2 is 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 starting pH of your water. 52 is safe for your mash and WILL NOT add any flavours to your beer. 52 will provide consistency of pH in any water conditions, but the most significant gains will be obtained if you are brewing in hard water. Repeatability throughout the brewing process is the key to producing consistent high quality beer. Of all the ingredients in your beer, water is the most misunderstood component. Water is universal solvent for metals, minerals, cations and anions. The quality, hardness and subsequent pH of your water will affect enzymatic activity, solubility of salts, proteins and sugars as well as hop usage and perceived hop bitterness. In addition, water quality also contributes to scaling and mineral deposited on your equipment. Now you have the ability to control the pH of your brewing water under any conditions. Use 52 at a rate of approx. 2oz. per 31 gallons of water used in your brew. Calculate the amount of water based on the total volume in the kettle (ex. 7bbl. Leaving kettle use 14oz. of 52). Place 52 in the mash tun while you are mashing in. If desired, dissolve in a small amount of water before adding to the mash. Use 1 tablespoon per 5 gallon batch.