Description
DeHaze 1kg (equivalent to Brewers Clarex)
DeHaze from Murphy & Son is a clarifying agent for breweries that prevents chill haze and extends beer shelf life. It is an enzyme (prolyl oligopeptidase) that selectively targets the haze-sensitive proteins and protects the beer against chill haze during storage. The enzyme also breaks down gluten, so DeHaze is used in gluten-free beer production as well. The product is equivalent to Brewers Clarex.
Please note: This product is only available in Norway.
Features
- Prevents chill haze by stopping proteins and polyphenols from forming complexes
- Breaks down gluten
- Better colloidal stability and extended beer shelf life, up to 12 months
- Clearer beer and shorter conditioning time
- Concentrated and easy to use
- Can be combined with PVPP, silica or other enzymes for even better colloidal stability
How to use DeHaze
DeHaze is added to the wort in the fermentation vessel at the start of fermentation, ideally while the vessel is being filled so it mixes well. The typical dose rate is 1–5 g per hectolitre. The right amount depends on the grist, fermentation, process and desired effect.
Technical data
- Type: prolyl oligopeptidase (enzyme)
- Pack size: 1 kg
- Dose rate: 1–5 g per hl
- Storage: 0–10 °C, do not freeze. Keep the container sealed and away from direct sunlight.
- Shelf life: 2 years from manufacture when stored as recommended
Frequently asked questions about DeHaze
When do I add DeHaze?
To the wort as it is transferred to the fermentation vessel, at the start of fermentation. This ensures good mixing.
How much DeHaze do I need?
Murphy & Son gives a typical dose rate of 1–5 g per hectolitre. The dose depends on the grist, fermentation, process and desired effect.
Will the beer be gluten-free?
DeHaze breaks down gluten, but Murphy & Son recommends testing each batch and confirming it is below the permitted threshold before the beer is sold as gluten-free. Beer that has not been laboratory tested should be described as gluten-reduced.
How should I store DeHaze?
At 0–10 °C, without freezing. It then keeps for 2 years from the date of manufacture.
For more information on how Murphy & Son carries out its own gluten testing, and 5 tips for successful gluten-free brewing, read more here: https://www.murphyandson.co.uk/gluten-free-brewing/
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