Glucoamylase Enzyme 10g

The Glucoamylase Enzyme 10g is a key ingredient for your brewing process, especially if you're aiming to create a 'Brut' IPA, a rapidly growing style of IPA that is fermented to dryness. This enzyme is designed for the hydrolysis of short-chain dextrins into fermentable sugars, a crucial step in the beer-making process. It's ideal for the saccharification of dextrins following the mashing of grains, potatoes, or any other starch-based substrate before ethanol fermentation.

Here's how you can use it:

For optimal activity, add the contents of the sachet to your wash or wort once it has cooled to a temperature range of 131-140°F (55-60°C). Make sure to stir it thoroughly to ensure complete dissolution. Once the temperature drops below 86°F (30°C), you can pitch your yeast and leave it to ferment.

While the Glucoamylase Enzyme 10g is perfect for beer making, it also has other uses. It can be used in the production of biofuel, as it aids in breaking down starches into sugars that can be fermented into ethanol. It's also used in the food industry to break down starch in food products, making them easier to digest.

In summary, the Glucoamylase Enzyme 10g is a versatile product that can enhance your beer brewing process and has potential applications in other industries as well.

• Enzyme is stable up to 149°F(65°C)

• Optimum pH is pH 4.0 to 4.5 (enzyme is stable between pH 2.8 and pH 5.0)

• Sufficient for 20 lbs of dextrin

Note: all enzymes require 50ppm calcium ions for maximum activity and stability