Downloads:

Beerzym® Chill Technical Data Sheet

Beerzym® Chill

For more foam durability and cold stability

It is active in a temperature range between 4 °C (39.2 °F) and 70 °C (158 °F). When applied in unfiltered and filtered beer, Beerzym® CHILL results in improved chill and protein stability, lengthening shelf life.

At a glance:

Product Phytogenic proteinase
Range of use Malting and brewing mashes
Goal Increases the degree of protein modification (Kolbach index)
Special features Additionally, chill proofing and protein stability are improved
Dosage During mashing: 20 ‐ 80 mL per 1,000 kg of grist (9 ‐ 36 mL/1,000 lbs.)

During fermentation, add 1 ‐ 3 mL/hL (1 ‐ 4 mL/bbl.) of Beerzym® CHILL to the wort directly with the yeast during pitching

During storage/aging, add 1 ‐ 4 mL/hL (1 ‐ 5 mL/bbl.) of Beerzym® CHILL to the beer or during filtration at a rate of 1 ‐ 2 mL/hL (1 ‐ 2 m/bbl.)

Packaging unit 10 kg

Downloads:

Beerzym® Chill Technical Data Sheet