WLN4000 WhiteLabs Clarity Ferm
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White Labs Clarity Ferm WLE4000: Chill haze is caused in your fermenter during aging when polyphenols and polypetides bond together. Clarity ferm cleaves polypetides (a protein fraction) so they cannot bond with polyphenols (tannin). This product is also known as Brewer's Clarex.
There are also discussions and testing being down with this product finding that it reduces gluten levels in beer. Gluten is the protein that Gluten-Intolerant (Coeliac) folks need to avoid or greatly reduce consumption of.
APPLICATION DATA SHEET
PRODUCT DESCRIPTION CLARITY-FERM is a product containing a highly specific endo-protease which only cleaves polypeptides at the carboxyl end of the amino acid proline. It is standardized at a minimum of 1 PPU per gram.
FUNCTION Chill haze in beer results from the precipitation of complexed polyphenols and proteins during cold storage. The nature of this precipitation has been shown to be the result of hydrogen bonding between the polyphenols and the proline-rich fraction of particular polypeptides. This haze develops over time and, initially, is reversible (haze disappears when the temperature of the beer increases). As the hydrogen bonding becomes stronger this chill haze can become permanent.
CLARITY-FERM 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.
CLARITY-FERM can be used with all kinds of malts and other raw materials.
CLARITY-FERM is added to cooled wort at the beginning of fermentation.
The required dose rate is determined by:
– The percentage of barley malt, raw barley and/or wheat of the total grist composition;
– The specific gravity (Plato) of the wort at the beginning of fermentation;
– The shelf-life required (months).
Note: There is no requirement to treat any adjuncts derived from maize grits or rice with CLARITY-FERM.