White Labs WLN4000 CLARITY FERM IS DEVELOPED USING BREWERS CLAREX BY DSM AND INTENDED FOR TWO BREWING PURPOSES
1) Eliminates the appearance of chill haze, while also increasing the shelf life of packaged beer.
2) Significantly reduces the gluten in beers brewed with barley and wheat.
*Note: White Labs is certified by DSM to produce and distribute a diluted version of Brewers Clarex. Clarity Ferm is ideal for homebrewers and smaller professional brewers producing less than 5,000 barrels per year.
Clarity Ferm is an easy-to-use enzyme that eliminates chill haze in beer and serves as an alternative for clarifying and stabilizing the appearance of beer. Additional benefits also include cost savings for breweries, enhanced efficiencies, and innovation proven to reduce gluten.
While the enzyme helps break down the sensitive (haze-active) polypeptides that create chill haze, its reaction is very specific, so you can rest assured that no other beer parameters (i.e. flavor, aroma) will be affected.
Clarity Ferm may be used in combination with all types of brewing materials. Simply add when pitching yeast, and Clarity Ferm will do its work during fermentation. Once fermentation is complete, the possibility of chill haze occurring will be eliminated and you will have a stable and clear beer.
In addition to eliminating chill haze, Clarity Ferm significantly reduces the gluten content in beers made with barley and wheat. A Clarity Ferm treated beer made from barley or wheat will typically test below 20 ppm of gluten, which is the international threshold for brewing considered "gluten free." White Labs also offers gluten testing for beers. While this test allows brewers to know the gluten level of their beers, the values may not be used on packaging labels until the FDA completes its own validation.
- Available in Homebrew as 10ml single packs for a standard 19L / US 5 gal brew length
Read our blog to learn how one prominent brewery is using Clarity Ferm to reduce gluten.
For mid-to-large size breweries, the formula Brewers Clarex produced by DSM is an ideal option. Click here for more information.
Enzyme containing proline-specific endoprotease derived from a selected strain of Aspergillus niger.
Product Applications Chill Haze Reduction:
Chill haze in beer results from the precipitation of polyphenols and proteins during cold storage. The nature of this precipitation has been shown to be the result of hydrogen bonding between the polyphenols and the proline-rich fraction of particular polypeptides. This haze develops over time and, initially, is reversible (haze disappears when the temperature of the beer increases). As the hydrogen bonding becomes stronger this chill haze can become permanent. CLARITY-FERM will prevent the precipitation of polyphenols and proteins by hydrolyzing the sensitive (haze-active) polypeptides in the region where such hydrogen bonding occurs. The specificity of the enzyme ensures that no other beer parameters such as head retention or color are affected.
The gluten protein present in beer is very proline-rich. Because this enzyme is a proline-specific protease, it chops up the gluten proteins so that people with sensitivities to gluten do not react adversely. When used correctly, beers treated with Clarity Ferm test < 10 ppm.
Directions: Product Specs: Hold product at 4-8°C. Stable for 12 months. Contains Sodium Benzoate Can be used with all types of malted barley and other raw ingredients White Labs, Inc This product is not a GMO 9495
Use dosage rate calculator on whitelabs.com/clarityferm