Chillzyme
Chillzyme is a protease obtained from the plant Carica papaya. It is used in brewing to prevent the formation of chill hazes by hydrolyzing proteins to soluble peptides and amino acids.
Overview
Chillzyme is a protease obtained from the plant Carica papaya.
It is used in brewing to prevent the formation of chill hazes by hydrolyzing proteins to soluble peptides and amino acids.
A typical dosage of:
3 -6 ml/hl for cold conditioning tank additions
1 – 2 ml/hl for bright beer tank additions (prior to pasteurization)
Chillzyme is available in 6kg and 25kg plastic containers that should be stored in a cool dry area (max 10C) and protected from direct sunlight.
Avoid unnecessary contact with enzyme preparation during handling. In case of spillage rinse with water. Additional information can be found in the Material Safety Data Sheet.
