Description
Staze 1 kg from Murphy & Son – stable haze in NEIPA and other hazy beers
Staze is a 100 % natural product derived from renewable plant materials. It is used during beer maturation to create a natural and stable haze, making it suited to styles such as New England IPA, where lasting haze and freshness are wanted.
Please note: This product is only available in Norway.
Staze contains hydrolysable gallotannins from tree leaves and galls. They form a permanent haze by interacting with yeast and haze-sensitive proteins. Staze also acts as an antioxidant and metal chelator, helping to protect the freshness of the beer against unwanted flavour changes and oxidation.
Features
- 100 % natural and plant-based
- Stabilizes haze in beer
- Antioxidant and metal-binding properties
- Protects beer flavour and reduces off-flavours
Dosage and use
- Recommended dosage: 3–6 g/hL
- Must always be used as a solution: mix 1 kg of Staze in 10 litres of water (40–60 °C)
- Add as a solution during transfer from fermentation to maturation, or directly through the bottom of the unitank with CO2 sparging
- Do not add during the boil or before the whirlpool
- Overdosing can lead to flocculation and clearer beer
Note: Do not use Staze together with protease or tannase enzymes, as this can reduce its effect.
Frequently asked questions about Staze
How much Staze should I use?
The recommended dosage is 3–6 g/hL. Staze must always be dissolved first: mix 1 kg in 10 litres of water at 40–60 °C.
When is Staze added?
During transfer from fermentation to maturation, or directly through the bottom of the unitank with CO2 sparging. Do not add it during the boil or before the whirlpool.
What happens if I overdose?
Overdosing can cause flocculation, and the beer then becomes clearer rather than hazier.
Can Staze be used with enzymes?
Not with protease or tannase enzymes. They can reduce the effect of Staze.
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Betaling
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