Lallemand Brewing

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abv Chillzyme

abv Chillzyme is a protease obtained from the plant Carica papaya. It is used in brewing to prevent the formation of chill hazes by hydrolyzing proteins to soluble peptides and aminoacids.

 

BENEFITS

Prevents formation of protein-tannin complexes.

Reduces the risk of chill hazes in packaged beers.

Leads to longer shelf life.

 

DOSE RATE AND APPLICATION
A typical dosage of:
3 -6 ml/hl for cold conditioning tank additions
1 – 2 ml/hl for bright beer tank additions (prior to pasteurization)

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PHYSICAL FORM
Liquid with a SG of 1.2-1.3

COLOR
Brown (color may vary from batch to batch)

ACTIVITY
95-105 TU/mg

PH
4.0 – 6.0

TOTAL VIABLE COUNT                      < 1000/g

COLIFORMS                                           absent/1g

E . COLI                                                    absent/25g

SALMONELLA                                        absent/25g

YEASTS AND MOLDS                           < 400/g