Ultra-Ferm

A liquid amyloglucosidase that completely hydrolyzes dextrins into fermentable glucose. This enzyme can be added to the brewhouse. Add during mash-in; recommended mash times are between 1-4 hours. For shorter mash times, use higher dosing rates.

Optimal Mash Temperature: 131-140°F (55-60°C)
Temperature should not exceed 140°F (60°C)
Amyloglucosidase can be completely denatured when the wort is held at 85˚C for 10 minutes

Optimal pH Range: 3.5 - 5.5

Storage: 39-46°F (4-8°C). Stable for 12 months

Dosage:
Homebrewing: 10mL for 20L/5 gallons
See Yeastman Calculator under Ultra-Ferm for Pro dosage rates.



Tech Sheet
Blog: Fermentable Sugars Opti-Mash vs Ultra-Ferm

Blog: Brewing A Low Calorie Lager
Blog: Discussing Low Carb Beers; A Fireside Chat w/ Chris White