Fermentis SpringBlanche™ 100g

Fermentis SpringBlanche™ 100g

To naturally secure a stable haze over time

Beer contains polyphenols which may form complexes by interacting with some specific proteins. These complexes
create a haze when they remain in suspension. The haze level will depend on the polyphenol content in the beer and
the particles density (W/V) will impact the stability of the haze.
Spring’BlancheTM is a yeast extract rich in native proteins of various molecular weights which will specifically interact to produce a permanent stable haze. It is ideal to produce
hazy beers (wheat beers, Belgian Style Wit / Blanches or hazy IPAs).

Ingredients:
Yeast Protein Extract

Dosage/Temperature:
Between 5 g/hl and 20 g/hl. An optimum dosing rate of 10 g/hL will provide a stable haze of approximately 20°EBC.

Usage:
Haze produced by Spring’Blanche™ is highly dependent on the beer composition and brewing process. It is recommended to perform some preliminary dosage trials before the first use in commercial beers. It is to be pointed out that beer pasteurization may slightly increase the final haze in beer.

It is recommended to dose Spring’Blanche™ at the beginning of the maturation step to get an optimum result. Spring’BlancheTM addition during fermentation is not recommended

Hydration:
Mix with beer (or process water) before usage. Dispersion should take less than 3 minutes.
Disperse Spring’Blanche™ on the surface of beer or water between 20°C to 30°C under medium agitation (may be difficult to disperse at concentrations in the hydration medium higher than 150 g/L).
If Spring’Blanche™ is hydrated in water, it should be either containing a minimum of 3ppm iso-alpha acids or it should definitely be used within 4 hours after hydration.

Points of attention

Concentrations above 20 g/hl may impact the beer flavor profile.
Some enzymes such as proteases may significantly decrease the efficiency of Spring’Blanche™.