ABV Clarizyme - 1kg
Introducing Clarizyme, an innovative beer stabilization technology that offers a convenient and cost-effective solution for breweries all over the world. Clarizyme will simplify and shorten your maturation process, reducing your energy costs and shrinking your carbon footprint. Clarizyme is a highly specific self-cloned enzyme, that targets haze-sensitive polypeptides at the carboxyl end of the amino acid proline, preventing chill haze in beer without affecting other beer quality aspects, specifically foam. It contains a specific fungal endopeptidase enzyme that breaks down haze-sensitive polypeptides, inhibiting precipitation with polyphenols. This same process also degrades gluten into peptides reducing gluten into undetectable amounts.
With Clarizyme, you can both reduce gluten and stabilize haze without affecting the taste, flavor, body, or mouthfeel of your beer.
Introducing Clarizyme, an innovative beer stabilization technology that offers a convenient and cost-effective solution for breweries all over the world. Clarizyme will simplify and shorten your maturation process, reducing your energy costs and shrinking your carbon footprint. Clarizyme is a highly specific self-cloned enzyme, that targets haze-sensitive polypeptides at the carboxyl end of the amino acid proline, preventing chill haze in beer without affecting other beer quality aspects, specifically foam. It contains a specific fungal endopeptidase enzyme that breaks down haze-sensitive polypeptides, inhibiting precipitation with polyphenols. This same process also degrades gluten into peptides reducing gluten into undetectable amounts.
With Clarizyme, you can both reduce gluten and stabilize haze without affecting the taste, flavor, body, or mouthfeel of your beer.
Benefits
Clarizyme prevents colloidal chill haze and can also reduce gluten levels to below 20 mg/kg which is the level below which beers can be declared gluten-free in certain global regions, and gluten reduced in others.
Dose Rates & Application
Chill haze prevention:
In an all malt grist: 1 - 3 g/hl
With 40% adjuncts: 1 - 2 g/hl
The higher rates offer longer protection from haze development.
Gluten reduction:
In an all malt grist: 2 - 3 g/hl or up to 3.9 g/hl for high gravity beer
With 40% adjuncts: 1.5 - 2 g/hl
Application
Added at the start of fermentation to cooled wort.
Clarizyme specifically targets proline (which reacts with polyphenols to form chill haze in beer) to prevent chill haze in beer other beer quality aspects are not affected due to the precision of Clarizyme.
Gluten contains a high level of proline which enables the Clarizyme endopeptidase to break the gluten proteins down to innocuous peptides.
Packaging & Storage
Clarizyme is available in 20 kg containers. The product should be stored in a dry cool area (4 - 8°C) and sheltered against direct sunlight. Under these conditions the shelf life is 36 months.