[Latin Name] Trifolium pratensis L.

[Specification] Total isoflavones 20%; 40%; 60% HPLC

[Appearance] Brown to tan fine powder

Plant Part Used: Whole herb

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Red Clober]

Red clover is a member of the legume family – the same class of plants where we find chickpeas and soybeans. Red clover extracts are used as dietary supplements for their high content of isoflavone compounds – which possess weak estrogenic activity and have been associated with a variety of health benefits during menopause (reduction of hot flashes, promotion of heart health and maintenance of bone density).

[Function]

1. Red Clover Extract can Improving health, anti-spasm, known for healing properties.

2. Red Clover Extract can Treating the skin diseases (such as eczema, burns, ulcers, psoriasis),

3. Red Clover Extract can Treating respiratory discomfort (such as asthma, bronchitis, intermittent cough)

4. Red Clover Extract can Owning anti-cancer activity and prevention of prostate disease.

5. Red Clover Extract can Most valuable of its estrogen-like effect and alleviate breast pain suffering.

6. Red Clover Extract can Contained red clover isoflavones plays in a weak estrogen, estrogen reduces the number and thusalleviate the suffering.

7. Red Clover Extract can Maintaining bone mineral density in postmenopausal women

8. Red Clover Extract can Raising high density lipoprotein cholesterol.

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Simple grain bill with some interesting ingredients.

I wanted to brew a lighter beer with the calming effects of Kava Kava. The simplest way I know how to do this is just put a bunch of the Kava tea in the boil.

I made a belgian candi sugar by bringing water and sugar up to temp with a bit of yeast energizer with the key ingredient being DiAmoniumPhosphate otherwise knows as DAP. This causes maillard reactions in the sugar (like toasting bread) which will not happen if you just caramelize the sugar, although it is a very similar process otherwise. You develope the cherry/plum/toasty flavours whereas with caramelizing sugar you get a bit more of a burnt taste especially the darker/hotter you let it get. I only used half of the sugar on this beer and did a few more heat cycles for my other brew which I wanted a darker candi sugar for.

Yeast was a high gravity belgian strain saved from a previous fermentation, grain bill was 3lbs wheat, 5 lbs pils, and half a lb of rice hulls. Doing it again I would probably add a few lbs to both of these. Hops I did 1 oz at 60min boil. For mashing in the grain I know a bottling bucket isn’t very fancy, but I loose under 5 degrees over the hour mash. There is a simple pvc pipe at the bottom with slots cut in it to drain.