Lallemand Brewing

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Breakbright Tablets contain the semi-refined, granulated form of the
seaweed species Eucheuma cottonii.

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The species Eucheuma cottonii is rich in the kappa isomer of carrageenan.

When added to boiling wort, kappa carrageenan reacts strongly with soluble proteins, notably the proline-rich haze precursor fraction. When the wort is cooled the carrageenan-protein complex becomes unstable and precipitates out of solution. The clear wort that results produces a beer with  enhanced processing characteristics.

Improved hot break compaction

Improved yeast vitality

Improved filtration

Improved beer haze and colloidal stability

Breakbright Tablets are typically added to wort at rates in the range 2–6g/hl.

Variations in grist make-up, malt quality, brewing liquor, and plant operation all have a major impact on the  carrageenan requirement. The correct addition best identified by a simple optimization test (see later).