Brewers CLAREX® (DSM) 10ml

ADDED TO WORT AT THE SAME TIME AS PITCHING YEAST TO REDUCE THE GLUTEN LEVEL AND ELIMINATE CHILL HAZE.

Brewers Clarex® is a one-of-a-kind beer stabilisation technology that can eliminate the costly and environmentally damaging cold stabilization process.

Efficient, simple and cost-effective, this brewing enzyme offers a natural way to increase your maturation production capacity and shorten your processing time.

Brewers Clarex® is also ideal for gluten reduced beer production; Proline Specific Endo-protease – the active ingredient in Brewers Clarex® – breaks down the gluten in malted barley.

A Clarity-Ferm (active ingredient, brewers clarex) treated beer made from barley or wheat usually tests below 20 ppm of gluten, the current international standard for gluten free. Australian Gluten free criteria differ to the international standard.

BREWERS CLAREX SERVES TWO MAIN PURPOSES:

- To increase the colloidal stability of beer by reducing chill haze.
- Producing gluten reduced beers in beers made from barley and wheat.

DOSAGE:

Effective Chill Haze reduction: 
1mL/25L wort added at the same time as pitching yeast.
Gluten Reduction: 
1-2mL/25L wort added at the same time as pitching yeast alternatively use an online calculator.

BENEFITS:

• Prevents chill haze in beer.
  - Reduces costs by eliminating cold stabilisation phase.
  - Proven to have no compromise on taste, foam and other beer quality parameters.
  - Extremely easy to use and integrate into existing processes.
  - Compatible with cross-flow membrane filtration technology.

Information Downloads:
Stabilization Tech Sheet
Gluten Reduced beer Leaflet