Brewers Clarex – 50g

This easy-to-use enzyme can be used on all types of brewing materials and is a cost effective product to replace silica gel or PVPP. Simply add when pitching yeast, and Clarex will do its work during fermentation. When fermentation is complete, chill haze has already been addressed. In addition to eliminating chill haze, Clarex significantly reduces the gluten content in beers made with barley and wheat; a treated beer made from barley or wheat usually tests below 20 ppm of gluten, the current international standard for gluten free.

APPLICATIONS:
1) To increase the collodial stability of beer by reducing chill haze.
2) Producing gluten reduced beers in beers made from barley and wheat.

DOSAGE RATE:
Use 2-3ml* per 23L batch. Add at yeast pitch.
*If using specifically for beer clarity / chill haze, add at a rate of 1-2ml per 23L batch. If using to significantly reduce gluten, add at a rate of 2-3ml per 23L batch. This is a very effective product for reducing gluten content to <20ppm.

FUNCTION:
Chill haze in beer results from the precipitation of complexed polyphenols and proteins during cold storage. This haze develops over time and, initially, is reversible (haze disappears when the temperature of the beer increases). Eventually this chill haze can become permanent. Clarex will prevent the precipitation of complexed polyphenols and proteins by hydrolyzing the sensitive (haze-active) polypeptides in the region where such hydrogen bonding occurs. The specificity of the enzyme ensures that no other beer parameters are affected.