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    DSM Brewers Clarex® - 5kg

    Brewers Clarex® is a one-of-a-kind beer stabilization technology that can eliminate the costly and environmentally damaging cold stabilization process.
    SKU: BZZZ1737

    Brewers Clarex® is a one-of-a-kind beer stabilization 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.

    Benefits

    • Prevents chill haze in beer
    • Reduces costs by eliminating cold stabilization 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

    Pack Size:  5kg

    TECH SHEET

    GLUTEN REDUCTION

    Using the Brewers Clarex® Calculator

    This calculator will help you determine the correct dose of Brewers Clarex® based on gravity and volume of wort, and whether it is to be used for shelf stability or gluten reduction.

    1. Enter the type of beer – A, B, C, or D – based on the following parameters: 

    Type

     Description

    A

     Dry hopped and/or  ≥40 IBU

    B

     Not type A, Clarex to be used for stabilization – up to 9 months shelf life

    C

     Not type A and using ≤ 20% wheat, Clarex to be used for gluten reduction

    D

     Not type A and using ≥ 20% wheat, Clarex to be used for gluten reduction

    2. Enter the percentage of malt in the grist
    3. Enter the original gravity (in °P) of the wort
    4. Enter the fermenter volume

     The correct dose for your wort will be given as both g and mL/hL in the yellow cells at the bottom of the column.

     

    Brewers Clarex® is a one-of-a-kind beer stabilization 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.

    Benefits

    • Prevents chill haze in beer
    • Reduces costs by eliminating cold stabilization 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

    Pack Size:  5kg

    TECH SHEET

    GLUTEN REDUCTION

    Using the Brewers Clarex® Calculator

    This calculator will help you determine the correct dose of Brewers Clarex® based on gravity and volume of wort, and whether it is to be used for shelf stability or gluten reduction.

    1. Enter the type of beer – A, B, C, or D – based on the following parameters: 

    Type

     Description

    A

     Dry hopped and/or  ≥40 IBU

    B

     Not type A, Clarex to be used for stabilization – up to 9 months shelf life

    C

     Not type A and using ≤ 20% wheat, Clarex to be used for gluten reduction

    D

     Not type A and using ≥ 20% wheat, Clarex to be used for gluten reduction

    2. Enter the percentage of malt in the grist
    3. Enter the original gravity (in °P) of the wort
    4. Enter the fermenter volume

     The correct dose for your wort will be given as both g and mL/hL in the yellow cells at the bottom of the column.