Brewers Clarex is an enzyme used for chill haze reduction and also for making gluten reduced beer.
Brewers Clarex® is a fungal proline-specific endo-protease which degrades all known immunogenic gluten epitopes in beer, allowing brewers to easily produce gluten-reduced beer while still being able to determine their favorite recipe and brew a great tasting beer. Brewers Clarex® is a liquid, allowing for easy and precise dosing at the start of the fermentation. It can be used with all types of malts and other raw materials that contain gluten.
Brewers Clarex® relies on a proline-specic endopeptidase, an enzyme protein found in nature, which can specically degrade (proline-rich) proteins or small proteins which are the haze-sensitive proteins in the brewing process. Degrading these proteins prevents the formation of large complex aggregates with polyphenols which become visible haze in beer. As a result, chill haze is not formed. The enzyme in Brewers Clarex® only targets the haze-sensitive proteins and not the other ‘good’ proteins in the beer. So you can be certain there is no negative impact on the beer foam or taste.
Add to cooled wort in the fermenter when pitching yeast at the start of fermentation. We have been using this in our brewery in conjunction with Biofine Clear with excellent results. When using both these products we have found the clarity of the finished beer to be almost as bright as a filtered beer. The Brewers Clarex is added to the beer at the start of fermentation and the Biofine Clear is added at the end of fermentation after cold crashing.
On a homebrew level we have found a dosing rate of 1 ml of Brewers Clarex added to 25 litres of 1.050 wort to be very effective for chill haze reduction and gluten reduction.