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 |
