Glucoamylase - 4 oz
Rather than achieving 75 to 80% hydrolysis of present starches, as you would with traditional brewing methods, Glucoamylase allows total hydrolysis of dextrins to fermentable glucose, from all types of starch.
Glucoamylase makes for the perfect additive when brewing a Brut IPA or Champagne Beer by eliminating residual sugar, allowing you to achieve the dry flavor profile that is signature to the style. It can also be used for the production of low calorie and extra high-alcohol beers, as well as light or dietetic beers.
Add at the beginning of the mash-in. Optimal pH is between 3.5 and 5.5. The temperature of the mash should not exceed 140°F. Amyloglucosidase activity is completely destroyed when the wort is held at 185°F for 10 minutes.
We've experimented with adding this enzyme at different stages throughout the brewing process, and found that it isn't limited to the mash stage alone. When pitching Glucoamylase alongside our yeast, we were able to achieve a final gravity of 1.000, with no negative effect on the finished beer. Great news for the extract brewers out there that want to produce an extra dry beer!
Use 1 tsp per 5 gallons of mash
Store at 39-46°F. Stable for 12 months.