Compac CG
Overview
Compac CG contains granulated semi refined kappa carrageenan from
the seaweed species Eucheuma cottonii.
Principle
The species Eucheuma cottonii is rich in the kappa isomer of carrageenan.
When added to boiling wort, kappa carrageenan reacts strongly with soluble proteins, notably the proline-rich haze precursor fraction. When the wort is cooled the carrageenan-protein complex becomes unstable and precipitates out of solution. The clear wort that results produces a beer with enhanced processing characteristics.
QUICK FACTS
Benefit 1
Improved hot break compaction in the whirlpool.
Benefit 2
Improved yeast vitality during fermentation.
Benefit 3
Improved filtration – longer filter runs.
Benefit 4
Improved beer haze and colloidal stability.
Treatment Rates
Compac CG is typically added to wort at rates in the range 1–3g/hl. Variations in grist make-up, malt quality, brewing liquor, and plant operation all have a major impact on the carrageenan requirement. The correct addition rate is best identified by a simple optimization test (see later).
Application
Compac CG is best added to the kettle 10 minutes before the end of the boiling period. Addition can be made directly into the kettle or via automatic addition systems, either as powder or liquid slurry.
