PROTAFLOC TABLETS KETTLE FININGS (Similar to Whirlfloc & Irish Moss)
Choose from 5, 10, 20, 30, or 100 tablets Hello you lovely lot. We use a helluva lot of Protafloc when brewing, and we thought we could help all you lovely brewers' out with (what we think is) a great deal ;) We thought about 'sexing up' the blurb below, but I really don't think it's possible? :/ Anyway, they comes in a resealable zip lock, hot sealed pouch for easy storage and here's Tom's short and long on it:
What is it and what does it do?
Protafloc is a semi-refined grade carrageenan product which is added to the wort in the kettle to enhance protein removal as the wort cools. This increases clarity by removing haze material from cold worts and giving extensive cold break formation. Tom explains it a bit more below with some directions of use...
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Tom tries to explain the Principle
The active ingredient in Protafloc is carrageenan which is derived from seaweed. Carrageenan in solution is negatively charged. It’s these charged particles that interact with wort proteins. In solution at temperatures above 65°C, the carrageenan has a random coil structure. As the wort cools the carrageenan takes a much more compact and ordered structure which is thought to bond the protein particles together, make them heavier then gravity then does its work.
When to add and how much to use?
Protafloc Tablets should be added to the kettle five minutes prior to the end of the boil or to the whirlpool if this is not possible. This allows the powder to dissolve and disperse the carrageenan into the wort. Should Protafloc be added early in the boil, then degradation of the polymer may occur and product efficiency is lost. The reaction between wort proteins and carrageenan is pH dependent and occurs at an optimum pH of 5.3. Below pH 4.4, the reaction does not occur and little benefit is gained from using Kettle finings.
The exact rate for a given wort will vary according to the brewery, the recipe and the types of malt and adjuncts used. Typical rates vary from a range of half to three tablets per 100 litres (1/4 tab to 3/4 tab per 23 litres brew), but kettle finings optimisation should be carried out to determine this more accurately. Each tablet is around 2.5g. Rates of use should be checked when you change supplier or move to new seasons malt. When the dose rate increases, the clarity improves, but the level of sediment increases. Over-fining will give rise to beer losses in the fermentation vessel.
Heat Sealed Zip Lock & LONG BEST BEFORE DATES! Store in a cool dry place |