Beerzym® Crystal
Alpha-amylase for starch and glycogen degradation
Beerzym® CRYSTAL removes colloidal haze caused by starch (glycogen) in beer. The main activity of the enzyme is based on an α‐amylase effective in the pH range of barley and beer (between pH 3.5 ‐ 5.5).
At a glance:
| Product | Special liquid enzyme |
| Range of use | All Beer types |
| Goal | Increases diastatic power and shortens germination time in malt, reduction of glycogen haze coming from yeast stress |
| Special features | Remains active at low temperatures (0 ‐ 25 °C/32 ‐ 77 °F) |
| Dosage | 30 ‐ 40 mL/MT in germination 110 ‐ 130 mL/MT malt in brewhouse for Brut IPA production 0.2 ‐ 10 mL/hL (0.2 ‐ 12 mL/Bbl) in green beer during lagering 0.2 ‐ 0.5 mL/hL (0.2 ‐ 0.6 mL/Bbl) in finished beer in the bright beer tank |
| Packaging unit | 10 kg |
