Still Spirits Glucoamylase Distillers Enzyme is a fungal-derived enzyme which breaks down dextrins into simple sugars.
For use in mashing of starch-based substrates, such as raw grains and potato, for fermentation of alcohol to make distilled spirits. Can also be used for maximising yield when mashing malted grains using natural, diastatic enzyme activity.
Net Weight: 12 g (0.4 US oz)
Temperature: Standard Temperatures
Sufficient for: Up To 10 kg (22.0 lbs) Liquefied Starch For Fermentation Volumes Up To 25 L (6.6 US Gal)
Temperature Tolerance: 30-65°C - Optimum 50-60°C (86-149°F - Optimum 122-140°F)
pH Tolerance: 2.8-5.0 (Optimum 4.0-4.5)
GMO Status: GMO free
Shelf Life: 24 Months
Storage: Store in a cool, dry place away from direct sunlight.
Place of Origin: Made in the UK from imported and local ingredients.
Danger: May cause allergy or asthma symptoms or breathing difficulties if inhaled.
Instructions for Use:
Add enzyme to liquefied starch slurry or malted grain mash once below 65°C (149°F).
Stir well, cover (or hold at 50-60°C (122-140°F)) and allow to stand for 1 hour before cooling for fermentation.
Alternatively, add to mash/wort along with yeast and ferment at optimum 30-35°C (86-95°F) ambient air temperature (ensuring within tolerance for yeast) for simultaneous saccharification and fermentation.
Maximises the conversion of starch containing substrates to fermentable sugars while minimising residual carbohydrates
Provides a high degree of attenuation
Glucoamylase is used to further break down malt sugars for a drier, lower carb beer.
This enzyme may extend fermentation time so ensure the specific gravity is stable for 2 days before bottling.