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Characteristics
Brewery production
of some corns and hops for beer is a universal process in beer
industry. The quality of beer depends on its taste, clearness,
color and foam retention, One of the key processes is the
procedure of removing non-micro-organisms impurities. In order
to have beer clear, we should use Silica Gel to remove
proteins that make beer muddy.
Beer Brewage Stabilizing Silica Gel is a kind of non-crystalline micro-porous
solid powder.Its chemical
molecular formula is mSiO2.nH2O,insoluble in water or
any other solvent (except the caustic alkali and
hydrofluoric acid). It does not react with any acid,
alkali or salt. It is nontoxic, tasteless,flame-resisting and non-explosive.It possesses
high stability under hot or cold atmosphere and is
harmless to human body,mainly used in beer
industry.
Use
1. It has large specific surface area and numerous fine-pored structure.It adsorbs the proteins which cause beer turbid and removes them through filtering,just within several minutes, thus prolonging beer storage period by 180-240 days and keeping beer from being cold muddy.
2. It does not affect the beer foam or taste.Thanks to its superior physical and chemical properties,it does not have any adverse effect on the beer foam or taste.It generally recognized by the world beer industry.
3. It helps improve the filter promoting effect. It is chemically stable,contains no beer soluble substances,Its surface area and porous structure are both superior to diatomite.It is a kind of ideal filter promoter in aiding diatomite filter,making beer brighter and clearer.
Technical Data
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ITEM
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Specifications
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Typical values
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SiO2
(%) 
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98
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98.7
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Moisture
Content (Wt. %)  |
8
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1.7
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Particle Size (um, d50)
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7-15
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9.4
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PH Value
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5.0-8.0
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5.6
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Pore Volume (ml/g)
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0.9-1.5
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1.2
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Specific
Surface Area
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300-500
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435 m2/g
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Heavy Metal (by Pb) %
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0.003
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<0.003
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Lead (Pb)%
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0.001
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<0.001
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Arsenic (As) %
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0.0003
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<0.0003
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Efficacy
1. It has large specific surface area and numerous fine-pored structure. It adsorbs the proteins that causes beer turbid and removes them through filtering just within several minutes, thus prolonging beer storage period by 180-240 days and keeping beer from cold muddy.
2. Thanks to its superior physical and chemical properties, it does not have any adverse effect on the beer foam or taste. it is justified through practice that beer silica gel is the safest beer stabilizer. This is also generally recognized by the world beer industry.
3. It helps improve the filter promoting effect. It is chemically stable, contains no beer soluble substances. Its surface area and porous structure are both superior to diatomite. It is a kind of ideal filter promoter in aiding diatomite filter, making beer brighter and clearer.
4. It has a high selectivity, insoluble in beer, and can be removed after the last filtering.
Instructions
1. Beer Brewage Stabilizing Silica Gel is suitable for use on brewery production line equipped with diatomite filter. Likewise, it can be filled into the diatomite precoating tank and feeder of the filter.
2. Fill Beer Brewage Stabilizing Silica Gel in batches or continuously after
fermenting and before filtering.
Filling in batches:
Charges into the tank that is filled up with beer, keep
adsorbing for at least 5 minutes. Beer Brewage Stabilizing Silica Gel can be totally removed during
filtering.
Continuous filling: continuously fills into beer
at the given amount and passes through a container that can
maintain it a minimum of 3 minutes then to the
filter.
Filling amount is 300-500 ppm (3-5MTs
Beer Brewage Stabilizing Silica Gel /10000MTs beer). Filling amount can be determined by using
"acceleration testing method", the method is also used to
check the stabilization effect.
Take two bottles of
beer and measure them with a turbid measuring gauge at the
room temperature (the values measured are the initial turbid
level), Soak the specimens at 0 Centigrade for 24 hours and
then take the turbid value again at standard zero centigrade ;
this value should not be higher than the initial value. It is
referred as cooling turbid value.
Store the specimens
at 40 centigrade for 3 days, put them back to water at zero
centigrade for 24 hours and then measure with the turbid
measuring gauge at standard zero centigrade, After that, heat
them up again , repeat the procedure. During the measurements,
if 3 EBC units are reaches, the strengthening test ends, The
number of days at 40 centigrade multiplied by the factor 10 is
then the actual number of days for fresh beer. it is
considered far from enough just to do the above. What is more
important is to check the air at the bottleneck for the
specimens after the strengthening test. The air at the bottle
neck of a half liter packing specimen shall be no more than 1
ml, Otherwise, due to the affection of oxygen, the results
from the one with high air values will have to be got rid
of.
The strengthening test at 0-40 Centigrade is
considered to be the best way to be the best way to compare
various stabilizers. It is proved through practice to be the
most accurate. If the continuous fresh tests are to be
performed, we then recommend that the strengthening test at
0-50 centigrade be adopted in which the number of days at high
temperature is to be multiplied by the factor 20. " Delta H
value" measuring method that is commonly used in beer industry
may also be adopted.
Packing
15kg/polyethylene composite bag
Notes
1. Packing and size may be customized per your specific requirements.
2. When Beer Brewage Stabilizing Silica Gel is used, the amount of fine diatomite can be reduced appropriately depending on the amount of
Beer Brewage Stabilizing Silica Gel being used, so as not to affect the filtering amount.
3. If you have any question and suggestions, please kindly let us know.
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