Description

PROTAFLOC GRANULES is a granular carrageenan product which is added to the wort in the kettle to enhance protein removal as the wort cools. Other applications include its use in food as a thickener, coagulant, gel formation and stabiliser.

Benefits

• Natural product which removes substantial quantities of haze forming material without affecting head retention.

• Produces brighter worts, reducing the amount of finings required later.

• Increases rate of fermentation and attenuation.

• Increases filter runs.

• Prolongs shelf life in small pack beers.

• Reduces process time.

• Is a processing aid not an additive so doesn’t require label declaration.

• Reduced tank losses.

• 5-10% more efficient than competitive products.

Principle

The active ingredient in PROTAFLOC GRANULES is a polysaccharide called carrageenan which is derived from seaweed. Carrageenan in solution is negatively charged, owing to the sulphate groups along the polysaccharide backbone. It is these charged sites which interact with wort proteins.

In solution at temperatures above 65°C, the carrageenan has a random coil structure. As the wort cools the carrageenan takes a much more compact and ordered helical structure which is thought to drag the protein particles together to form aggregates. The aggregates, having a larger particle radius, settle faster. Kettle finings are added in the kettle only to allow the carrageenan to dissolve. Wort proteins react with carrageenan as the wort cools and settle in the whirlpool or as a cold break during fermentation to be removed along with the excess yeast. The removal of particles and protein from wort has been demonstrated by microscopic examination of pre-filtered beers and protein assay.

As the levels of kettle finings increase, the fine particle counts in each of the size bands decrease. It should be noted that the particles below 2 microns are mostly responsible for blinding filter pores. Since Kettle Finings remove both particulate and soluble protein, and soluble protein is a component of chill haze, it is unsurprising that the colloidal stability of kettle fined beers is enhanced.

Application

The exact rate for a given wort will vary according to the brewery, the recipe and the types of malt and adjuncts used. The following table gives an indication of typical rates, but a kettle finings optimisation should be carried out to determine this more accurately. Rates of use should be checked when you change supplier or move to new seasons malt.

Rates of Use

The exact rate for a given wort will vary according to the brewery, the recipe and the types of malt and adjuncts used. The following table gives an indication of typical rates, but a kettle finings optimisation should be carried out to determine this more accurately. Rates of use should be checked when you change supplier or move to new seasons malt.

Weaker beers, or those using syrups 2g/ 100 litre

Standard beers, all malt grists 3/ 100 litre

Stronger or high nitrogen adjunct beers 4/ 100 litre

Guidelines for use

• Check that the product is within its shelf life before use

• Ensure that the product is dispersed into the wort and does not stick to the walls of the kettle or be drawn up the stack with the steam

• Carry out optimisation trials to determine the correct rate of use

• Read the Material Safety Data sheet prior to use

• DO NOT open the kettle to make the addition unless the boil has been temporarily turned off

• DO NOT add the product significantly earlier or later than the recommended time