Glucoamylase enzyme for hydrolysis of short-chain dextrins into fermentable sugars. For saccharification of dextrins following mashing of grains, potato or any other starch-based substrate prior to ethanol fermentation. Perfect for brewing a 'Brut' IPA which is a growing style of IPA that is fermented to dryness.
Directions: For optimal activity add sachet contents to wash or wort once cooled to 131-140°F (55-60°C). Stir to dissolve thoroughly. Pitch yeast once temperature is below 86°F (30°C) and leave to ferment.
Note: all enzymes require 50ppm calcium ions for maximum activity and stability
Glucoamylase enzyme for hydrolysis of short-chain dextrins into fermentable sugars. For saccharification of dextrins following mashing of grains, potato or any other starch-based substrate prior to ethanol fermentation. Perfect for brewing a 'Brut' IPA which is a growing style of IPA that is fermented to dryness.
Directions: For optimal activity add sachet contents to wash or wort once cooled to 131-140°F (55-60°C). Stir to dissolve thoroughly. Pitch yeast once temperature is below 86°F (30°C) and leave to ferment.
Note: all enzymes require 50ppm calcium ions for maximum activity and stability
