Amyloglucosidase 300 is an enzyme that helps to increase the fermentability of wort. This product is ideal to use for the production of low carbohydrate beers and boosting alcohol yield in distilling applications. It is derived from a selected strain of an Aspergillus sp.
We recommend a rate of 0.5ml per litre of wort for a brut IPA, less if you are just trying to lower final gravity a little.
• Increases attenuation and alcohol yield.
• Improved wort fermentability
• An alternative to priming sugar
• Increases filterability
• Improves beer shelf life
• Ideal for use in packaged beers
• Reduces process time
Where to add the product
This product is can be added to one or more of the following: mash conversion vessel, kettle, fermenter, or post-fermentation, depending on application.
The pH range for the activity of the product is between 3.5 and 5.5, with optimum performance at pH 4.5. The optimum pH will depend upon process variables, including time, temperature, substrate nature and concentration.
This product is effective at fermentation temperatures but it’s optimum range lies between 40°C and 65°C, with optimum performance at 60°C. Achieving optimum activity will depend upon process variables including time, pH, substrate nature and concentration.
Where the pH is between 4 and 5 the product can be deactivated by heating to 95oC for 10 seconds or in 30 to 60 seconds at 80oC.