Bangkai Beer Stabilizer- Silica Hydrogel is a synthetic amorphous silica appearing as white free flowing powder, which is non-dusting and has a moisture content of approximately 65%. It is specially tailored to the complicated colloid-chemical relationships in beer, and removes irreversibly only haze forming proteins which eliminates that fraction from the Protein/Tannoid Complex, the major cause of non-biological post-filtration turbidity. The protein groups responsible for head formation and head retention are not removed.
It combines good stability performance with excellent filtration, and has a high permeability factor that allows for faster filtration rates and longer filter runs. It can be used both for flow contact stabilization and for tank stabilization, and has no adverse effect on foam,taste and color of matured beers, extract content, alcohol content, degree of fermentation, pH value and bitterns.
Product Features
Food-grade product
Extends non-biological beer stability by removal of haze-forming proteins
Does not affect beer foam active components
Insoluble in beer
Accepted by all brewing traditions
Non-hazardous and environmentally friendly
Cost-effective
Drop-in solution without extra investment or process modification
Reduce DE usage
Reduce water usage and solid waste
Reduce filtration and stabilization costs
Dose Rate
Beer up to 65% malt 40-50 g/hL
Beer more than 65% malt 50-70 g/hL
Contact time: 20 minutes
Permeability: 0.15 D’Arcy
The dosing must be adapted to the individual character of the beer and calculated through trials. The figures above may serve as guide values. Application rates should be determined by brewery scale trials.
Preparation of Stabilizers
The amorphous powder should be mixed with deoxygenated water at a 10% w/w ratio. The use of a CO2 sparger in the slurry water will help to deoxygenate the water. Agitate slurry for at least 20 minutes prior to addition. Filtration temperature should be maximum 32° F.
* Bangkai can perform colloidal stability analysis & make dosage recommendations.
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