ATPGroup Brewing Catalog 2021-2022 - Catalog - Page 23
CLARIFIERS & STABILIZERS
CARRAGEENANS
The most important carrageenans to brewing are Kappa (K), brittle gel formers, and Iota (i) elastic gel formers.
Lambda is predominantly used in the thickening of foods.
During wort boiling K-carrageenan forms protein-carrageenan complexes, resulting in the removal of hot and cold break
proteins and other proteins that would eventually cause chill haze. It produces compact but not strongly cohesive hot
trubs. The cohesive nature is enhanced when a small proportion of the iota fraction is present.
GALLOTANNINS
The use of gallotannins in the treatment of mash water will reduce the levels of free iron in the water, and the reduction
of iron in turn inhibits the Fenton oxidation reaction and allows a cleaner, more stable beer to be produced.
Gallotannins will also reduce the level of sensitive proteins when used for kettle fining during wort boiling. Using
gallotannins is an effective way to get a cleaner brighter wort and better trub break than not using any kettle fining.
Finally, gallotannins can also be used to reduce sensitive proteins in beer in aging tanks and during the filtration cycle.
PVPP
PVPP is an insoluble polyamide that specifically targets haze-forming polyphenols (catechins & procyanidins).
PVPP can adsorb up to 55% of its weight in polyphenols. When using it as a kettle fining alone, the recommended dose
rate is 500 ppm. When using it in conjunction with carrageenan as a kettle fining, the recommended dosing rate is 1 part
carrageenan to 3 parts PVPP (i.e. 25 ppm carrageenan to 75 ppm PVPP).
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SPECIALTY PROCESSING AIDS
Carrageenan is the generic name for a family of gel-forming, viscosifying polysaccharides that are obtained commercially
by extraction of certain species of red seaweeds.
