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ATPGroup Brewing Catalog - Catalog - Page 13


KETTLE FININGS
P
roduction of clear wort with the correct amount of nutrients is a particularly important step in the
brewing process. During wort boiling, extracted soluble proteins are denatured and agglomerated into
known as “trub” (which is German for “cloudy”). Trub is further subdivided into:
y Hot Break
y Cold Break
(80–65%), ranges 150–400 g/hL wort wet weight with particle sizes 30–80 µm.
(20–35%), ranges 5–30 g/hL wort wet weight with particle sizes 0.5-1.0 µm.
Hot Break removal is accomplished in the whirlpool or coolship vessel or via hot wort centrifuge.
Cold Break forms at temperatures below 70ºC and continues to form in the cold wort prior to pitching. It
is removed with beer centrifugation or during filtration, or by allowing it to settle at the bottom of the tank.
The use of kettle finings allows for the enhanced production of stable trub that is easy to remove from the
wort stream. This in turn allows for:
y
y
y
y
greater yield of wort in the brewhouse;
cleaner, faster fermentations;
healthier yeast crops; and
longer filtration runs with less product loss in the cellar.
All kettle fining must be optimized for each specific wort stream based on the best hot break vs. cold break
yields. Your ATPGroup Technical Sales Rep can assist you with optimization protocols.
KF 321® 
Tableted combination of kappa carrageenan and PVPP. Addition during the last
stages of wort boiling produces an extremely clear wort along with a very strong
trub pack. Non-dusting, and no need to pre-hydrate. Add at least 15 minutes
before the end of boil to achieve maximum results.
Dosage Rate:
25 ppm to start
Package Size: 10 kg box
Brewtan B® 
Powdered gallotannin, an effective free iron chelator and protein coagulation inducer for
increasing hot break. Best results achieved when slurried in water prior to addition to kettle.
Dosage Rate:
2–6 ppm pre-slurried in water, into hot wort, 10–20 minutes prior to end of boil.
Package Size: 25 kg box
Stabiclear® TFS Gallotannin
Agglomerated gallotannin which can be used as a kettle fining agent that can be
added directly to kettle without the need to pre-slurry.
Dosage Rate:
4–6 ppm into hot wort, 10 minutes prior to end of boil.
Package Size: 10 kg box
Stabisol® Silicasol
Liquid silicasol (silicic acid hydrosol), an effective kettle fining agent, as the silanol
sites bind haze-sensitive proteins and help form greater tub packs. Also carry over to
the fermenter and increase cold break yields.
Dosage Rate:
30–60 mL/hL hot wort, 15 minutes before end of boil
Package Size: 20 L, 120 L, IBC tote
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SPECIALTY PROCESSING AIDS
soluble and insoluble particles. These particles make the wort cloudy in appearance and are collectively