Glucoamylase 400 is a food grade enzyme capable of hydrolyzing both the alpha 1,6 and alpha 1,4 glucosidic bonds releasing single glucose units.
abv Glucoamylase 400 is a food grade Amyloglucosidase enzyme derived from a selected strain of Aspergillus Niger. It is an exoglucosidase, capable of hydrolyzing both the alpha 1,6 and alpha 1,4 glucosidic bonds releasing single glucose units.
3g Sachet suitable for 5gal/23L home brew
1L Bottle suitable for Probrewers
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.
Brewing Style Usage:
Low Carb Dry Lager
Dosage Guidance & Application:
Add a 3g sachet to up to 23L (6US Gal) of wort at the same time as yeast.
A typical dosage of:
0.5 – 1 kg/t of grist added in the brew house.
3 – 5 g/hl wort added during fermentation.
abv Glucoamylase 400 can be used to produce low calorie beers. In this application it can be added directly to the mash vessel at the mashing-in stage. Alternatively, it can be added to cooled wort after yeast pitching.
abv Glucoamylase 400 can be used between pH 3.5 and pH 5.0 (the optimum being pH 4.0-4.4) and a temperature between 20-65C. Total inactivation is obtained by heating at 95C for 10 minutes or at 100C for 3 minutes. Typical beer pasteurisation temperatures will not totally inactivate abv Glucoamylase 400.
Dextrose, enzyme (glucoamylase).
Made in UK from imported Ingredients.
Packaging & Storage
abv Glucoamylase 400 is available in 1 Litre containers and should be stored in a dry cool area and protected from exposure to direct sunlight. abv Glucoamylase 400 is stable for 6 months when the storage temperature does not exceed 20C. If stored at 5C the product will maintain the declared activity for 12 months.