1) To reduce saccharification times.
2) To saccharify unmalted cereal brews.
3) To increase attenuation.
Brewers often want to produce light beers or dietetic beers. In these cases the brewer wants a controlled or complete hydrolysis of starch and dextrins to fermentable glucose. Traditional brewing methods permit only 75 to 80% hydrolysis of starch present in the grain raw material. Ultra-Ferm amyloglucosidase permits total hydrolysis of dextrins to fermentable glucose, from all types of starch.
In the brewhouse, the recommended application dosage of Ultra-Ferm is 0.8 to 3.2L per ton of starch. It can be added at the beginning of the mash-in. In the fermenter, the recommended application dosage is 1.5 to 2.5 milliliters per barrel of beer, applied as the fermenter is being filled. Ultra-Ferm optimal pH is between 3.5 and 5.5. Temperature should note exceed 60°C. Amyloglucosidase activity is completely destroyed when the wort is held at 85°C for 10 minutes.
After starch liquefaction by alpha-amylase, dextrins are hydrolysed in glucose by amyloglucosidase, before alcoholic fermentation. Ethanol production is faster and yield is higher. The recommended saccharification temperature is 60°C.
Sizes available: 1L, 10L, vials
*Made with technology from DSM