Enzymes

What is the recommended dosage for your enzymes?

See chart below

Name  Part #  Dosage
per 10bbl
Clarity-Ferm  WLN4000  100ml
Ultra-Ferm  WLN4100  25ml
Amino-quik  WLN4200  25ml
Opti-Mash  WLN4300  25ml
Visco-Buster  WLN4400  25ml

What is your recommended dosage for homebrewers?

See chart below

Name  Part #    Package  Dosage per
5 gallons
Clarity-Ferm  WLN4000HB  5ml vial x 5  5ml
Ultra-Ferm  WLN4100HB  5ml vial x 5  5ml
Amino-quik  WLN4200HB  5ml vial x 5  5ml

What are enzymes?

Enzymes are usually bacterial or fungal-derived proteins that catalyze a reaction. Most of the chemical reactions that occur in brewing are catalyzed by enzymes, which are in malt and yeast. Enzymes exist that are not normally found in malt and yeast, and these enzymes, while not required for brewing, can have a helpful impact.

Enzymes are active at very specific temperatures, and they can be denatured (unfold) very easily when the temperatures is too high for optimal activity. Once unfolded, they will not reform into an active enzyme.

How can they help with beer production?

They optimize production. Many of the processes that happen during the mash and during fermentation could not take place without them and can lead to various problems such as chill haze, filter blockage, and low efficiency in the brew-house. Enzyme activity is essential in every brew, as amylases work during the mash to break down starch from malted barley (or corn and other adjuncts) and convert them into smaller, fermentable sugar molecules.

What will each enzyme do?

Amino-Quik – Reduces chill haze
            Vegetal papain
Optimal temp 55-65C
Added post-fermentation, maturing beer

Clarity-Ferm - Reduces chill haze
Proline protease (endo-protease)
Optimal temp – cooled wort, ~28-30C
            Added at start of fermentation

Ultra-Ferm – Breaks down sugars not normally fermentable by yeast
              Amyloglucosidase
              Optimal temp 60C (deactivated at 85C)
  Added at mash-in or when fermentor is being filled (different dose rates)

Opti-Mash – breaks down starches from adjuncts
               Alpha-amylase
               Optimal temp 80C
               Added during mashing or cereal cooking

Visco-Buster – increase yield of fermentable extract, prevents blockage of filters
               Beta-glucanase
               Optimal temp 40-70C
               Added at mash-in
               Good for undermodified malt

Will Enzymes Change the flavor of my beer?

No, enzymes are very specific and therefore will not change the flavor of the beer.

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