Kettlekleer is a natural product that removes haze forming material without affecting head retention and reduces the number of finings you would need later.
Kettlekleer increases fermentation rates and process times are therefore reduced. Kettlekleer also allows the Beer to have a longer shelf-life.
Directions for Use:
5g per hL (Hectoliter) added into boiled wort, 15 min prior to Mash-Out.
(Hectoliter is a metric unit of volume equal to 100 litres. It is the major unit of volume used in the brewing industry worldwide.)
Purpose for Use:
Excellent Clarity of Cold Wort
Kettlekleer achieves clarity by precipitating virtually all haze material from cold worts and giving extensive cold break formation.
Reduce Costs of Processing Beer
Kettlekleer reduces costs by removing fine proteinaceous particles, simplifying downstream fining, filtration and beer stabilisation.
Energy Savings
Kettlekleer will maintain performance even with reduced boiling times.
Keeps Trub in Kettle
Kettlekleer is optimised to give cohesive trub formation in the kettle.
Consistent Beer Fining
Kettlekleer cleans up wort particles content giving a more consistent Beer.
Prolonged Beer shelf-life
Kettlekleer removes substantial qualities of proteinaceous haze-precursor material without affecting head retention.
Storage and Handling:
Store in cool conditions away from direct sunlight.
Maximum storage temperature is 30°C.
Keep containers sealed when not in use.
Recommended storage temperature is 10°C - 15°C.
Additional Information:
Kettlekleer contains large, negatively charged molecules called kappa-carrageenan which bind to the positively charged protein in the cold break as it forms. As large molecules fall faster in liquids, the rate of sedimentation is greatly increased. It is only added to boiling wort to help it dissolve. The action of Kettlekleer happens in the cold wort during the early stages of fermentation.