Compac CG Kettle Fining Agent - Granules

Item No.CCG31-11-13
Price $62.72
Per Each
Excl. Tax
8 in stock
Each

Description

Compac CG is a granulated source of kappa carageenan. It is used to remove soluble protein from brewing worts during the boil.

Key Benefits

  • Reduced size and improved compaction of the hot break.
  • Improved filterability.
  • Improved yeast vitality.

How it Works

Compac CG is the semi-refined, granulated form of the seaweed species Eucheuma cottonii, which is rich in the kappa isomer of carrageenan. When added to boiling wort, kappa carrageenan reacts strongly with soluble proteins; in particular the proline-rich fraction which are haze precursors. As the wort is cooled the carrageenan-protein complex becomes unstable and precipitates out of solution. The resulting clear wort produces a beer with enhanced visual clarity and processing characteristics.

Chemical Structure of Kappa Carageenan
Effect of Kettle Fining on Particle Size


Application & Dosage

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 dosage of carrageenan needed to be effective. For best results, we recommend conducting a simple optimization test which can be found in the Technical Data Sheet listed under the Documents tab.

Specifications

Brand
AB Vickers
Product Format
Granular

Compac CG Kettle Fining Agent - Granules

Item No.CCG31-11-13
Price $62.72
Per Each
Excl. Tax
8 in stock
Each

Compac CG is a granulated source of kappa carageenan. It is used to remove soluble protein from brewing worts during the boil.

Key Benefits

  • Reduced size and improved compaction of the hot break.
  • Improved filterability.
  • Improved yeast vitality.

How it Works

Compac CG is the semi-refined, granulated form of the seaweed species Eucheuma cottonii, which is rich in the kappa isomer of carrageenan. When added to boiling wort, kappa carrageenan reacts strongly with soluble proteins; in particular the proline-rich fraction which are haze precursors. As the wort is cooled the carrageenan-protein complex becomes unstable and precipitates out of solution. The resulting clear wort produces a beer with enhanced visual clarity and processing characteristics.

Chemical Structure of Kappa Carageenan
Effect of Kettle Fining on Particle Size


Application & Dosage

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 dosage of carrageenan needed to be effective. For best results, we recommend conducting a simple optimization test which can be found in the Technical Data Sheet listed under the Documents tab.

Specifications

Brand
AB Vickers
Product Format
Granular