[Latin Name]  Citrus aurantium L.

[Specification] Synephrine 4.0%–80%

[Appearance] Yellow brown powder

Plant Part Used: Fruit

[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 Citrus Aurantium]

Citrus aurantium L, belonging to the family Rutaceae, is widely distributed in China. Zhishi, the Chinese traditional name for Citrus aurantium, has long been a folk medicine in traditional Chinese medicine (TCMto improve indigestion and help stimulate the Qi (energy force).

[Function]

1. Have the function of antioxidant, anti-inflammatory, hypolipidemic, vasoprotective and anticarcinogenic and cholesterol lowering actions.

2. Have the function of inhibiting following enzymes: Phospholipase A2, lipoxygenase, HMG-CoA reductase and cyclo-oxygenase.

3. Have the function of improving the health of capillaries by reducing the capillary permeability.

4. Have the function of reducing hay fever and other allergic conditions by inhibiting the release of histamine from mast cells. The possible activity of hesperidin could be explained by the inhibition of polyamine synthesis. (bitter orange extract)

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.

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