White Labs and Enzymes

Fixes common problems like chill haze and low extract yield

Links: Clarity-Ferm (made with Brewers Clarex)
Other enzymes: Amino-Quik, Opti-Mash, Ultra-Ferm, Visco-Buster
Demonstration: Read about a White Labs demonstration involving Clarity-Ferm

Ask us about our 100ml samples of Clarity Ferm! For a limited time

White Labs enzymes, using technology from DSM Food Specialties, are packaged in either 1L or 10L containers for commercial customers. For homebrewers, the following are available in packages for five-barrel batches: Clarity-Ferm, Ultra-Ferm, and Amino-Quik.

The enzymes can help with the following:

* Prevent chill haze during beer storage (Suggested solutions: Amino-Quik during maturation; Clarity-Ferm prior to fermentation).

* Improve extract yield—especially when using adjuncts in the mash (Suggested solution: Opti-Mash).

* Improve yield of fermentable extract; to improve brewhouse capacity (Suggested solutions: Amino-Quik, during maturation; Clarity-Ferm, prior to fermentation) 

* Prevent clogging of filters and heat exchangers (Suggested solutions: Amino-Quik, during maturation; Clarity-Ferm, prior to fermentation)      

* Eliminate residual sugars, both for production of low calorie beers AND extra high-alcohol beers (Suggested solution: Ultra-Ferm). 

All FDA approved, and all in liquid form, the various enzymes improve fermentation performance in unique ways at different stages (in the mash, prior to fermentation or during maturation)—according to the targeted result desired by the brewer. 

White Labs Fermentation Enzymes can be used in a wide range of different beer styles, in commercial breweries of all sizes. 

White Labs has partnered with DSM Food Specialties to make this technology available to more breweries throughout North America. DSM Food Specialties is a leading global manufacturer of food enzymes, cultures, yeast extracts and other specialty ingredients for the food and beverage industry.

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FAQ:

Q: What is the recommended dosage for your enzymes?

A: See chart below

Q: What is your recommended dosage for homebrewers?

A: See chart below

Q: What are enzymes?

A: Enzymes are usually bacterial or fungal-derived proteins that catalyze a reaction. Most of the chemical reactions that occur in brewing are catalyzed by enzymes, which are in malt and yeast. Enzymes exist that are not normally found in malt and yeast, and these enzymes, while not required for brewing, can have a helpful impact.

Enzymes are active at very specific temperatures, and they can be denatured (unfold) very easily when the temperatures is too high for optimal activity. Once unfolded, they will not reform into an active enzyme.
 

Q: How can they help with beer production?

A: They optimize production. Many of the processes that happen during the mash and during fermentation could not take place without them and can lead to various problems such as chill haze, filter blockage, and low efficiency in the brew-house. Enzyme activity is essential in every brew, as amylases work during the mash to break down starch from malted barley (or corn and other adjuncts) and convert them into smaller, fermentable sugar molecules.

Q: Will Enzymes Change the flavor of my beer?

A: No, enzymes are very specific and therefore will not change the flavor of the beer.

Q: What will each enzyme do?

Amino-Quik – Reduces chill haze

            Vegetal papain

Optimal temp 55-65C

Added post-fermentation, maturing beer

Clarity-Ferm - Reduces chill haze

Proline protease (endo-protease)

Optimal temp – cooled wort, ~28-30C

            Added at start of fermentation

Ultra-Ferm – Breaks down sugars not normally fermentable by yeast

              Amyloglucosidase

              Optimal temp 60C (deactivated at 85C)

  Added at mash-in or when fermentor is being filled (different dose rates)

Opti-Mash – breaks down starches from adjuncts

               Alpha-amylase

               Optimal temp 80C

               Added during mashing or cereal cooking

Visco-Buster – increase yield of fermentable extract, prevents blockage of filters

               Beta-glucanase

               Optimal temp 40-70C

               Added at mash-in

               Good for undermodified malt

More questions to come!

More information:

Clarity-Ferm
Amino-Quik
Opti-Mash
Ultra-Ferm
Visco-Buster

For more information, contact us.