Description
Koppakleer Granules 2 kg – kettle finings
Koppakleer from Murphy & Son is a granular carrageenan product added to the wort in the kettle to improve protein precipitation as the wort cools. Unlike other similar finings, Koppakleer needs only a short boil time and can also be added during the whirlpool. That makes it a flexible product in the brewery.
Please note: This product is only available in Norway.
How it works
Carrageenan is derived from seaweed. It dissolves in hot wort, and as the wort cools it binds to proteins and draws them together into larger particles. These settle as cold break and are removed along with the yeast. The result is clearer wort and less protein haze in the beer.
Use and dosage
- The datasheet recommends adding the granules about five minutes before the end of the boil.
- The reaction depends on pH and works best around pH 5.3. Below pH 4.4 it does not take place.
- The right dose varies with recipe and malt. The datasheet gives 0.75–4.8 g per hl as a typical range and describes a simple test for finding the right amount.
- Store cool and dark in the original packaging, ideally at 10–15 °C and no higher than 30 °C.
Documentation
Frequently asked questions about Koppakleer
When should Koppakleer be added?
The datasheet recommends about five minutes before the end of the boil so the granules dissolve. Added much earlier, the active ingredient can break down. Koppakleer can also be added during the whirlpool.
How much should I use?
It depends on recipe, malt and brewhouse. The datasheet gives 0.75–4.8 g per hl as a typical range and recommends a simple test to find the right dose. Overdosing gives more sediment and larger losses in the fermenter.
Does it affect head retention?
According to the manufacturer, Koppakleer removes haze-forming proteins without affecting head retention.
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