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Beerzym® Crystal Technical Data Sheet

Beerzym® Crystal

Alpha-amylase for starch and glycogen degradation

Beerzym® CRYSTAL removes colloidal haze caused by starch (glycogen) in beer. The main activity of the enzyme is based on an α‐amylase effective in the pH range of barley and beer (between pH 3.5 ‐ 5.5).

At a glance:

Product Special liquid enzyme
Range of use All Beer types
Goal Increases diastatic power and shortens germination time in malt, reduction of glycogen haze coming from yeast stress
Special features Remains active at low temperatures (0 ‐ 25 °C/32 ‐ 77 °F)
Dosage 30 ‐ 40 mL/MT in germination
110 ‐ 130 mL/MT malt in brewhouse for Brut IPA production
0.2 ‐ 10 mL/hL (0.2 ‐ 12 mL/Bbl) in green beer during lagering
0.2 ‐ 0.5 mL/hL (0.2 ‐ 0.6 mL/Bbl) in finished beer in the bright beer tank
Packaging unit 10 kg

Downloads:

Beerzym® Crystal Technical Data Sheet