Novonesis FAN Boost™ Pro improves yeast health whilst increasing brewhouse efficiency and improving beer flavour stability.
FAN Boost™ Pro is an endo-protease that hydrolyzes internal peptide bonds. The result is an increase in FAN levels. This enzyme is suitable if you are using high adjunct ratios with low/no proteolytic activity. Thermo-stable FAN Boost™ Pro minimizes LOX (Lipoxygenase) activity during mashing.
In this product the key enzyme activity is provided by serine endoprotease that hydrolyzes internal peptide bonds
Pack Sizes:
- 25Kg Canister only
PRODUCT CHARACTERISTICS/PROPERTIES
Component name: Protease (Subtilisin)
Activity: 4 AU-A/g
Color: Brown
Physical form: Liquid
Approximate density (g/ml) 1.17
Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.
Novozymes - FAN Boost™ Pro - Product Data Sheet
Novozymes FAN Boost Pro - Safety Data Sheet
Benefits:
Ensure consistent fermentations
Yeast is a living organism and needs proteins to grow and multiply. This product boosts FAN levels to make more nitrogen compounds available for yeast to metabolize during fermentation. That improves the health of your yeast and ensures consistent fermentation performance.
FAN Generation
This product hydrolyzes internal peptide bonds. This reaction supports the peptidases naturally present in cereals. That generates more FAN to increase levels in the wort.
Improve physical stability
Physical stability is a key factor in beer quality. Proteins are a common cause of haze especially with high-barley-inclusion recipes. By degrading proteins, this product may improve the clarity of your beers.
Manage flavor control
FAN levels in the wort influence the formation of flavor compounds. These in turn impact the flavor of the resulting beer. If FAN levels are too high or too low, it can lead to off-flavors in your final beers. By helping you manage FAN levels, this product helps you avoid off-flavors in your final beer.
Increased brewhouse capacity
The way this product modifies theprotein matrix allows for shorter mashing times. It can also have a positive impact on wort filtration and extract yields in the brewhouse. That boosts your brewhouse capacity.
Avoid stale off-flavors
Lipoxygenase (LOX) activity can lead to stale flavor formation during malting and mashing. LOX rapidly denatures at temperatures above 60°C. This thermostable product can break protein down at higher temperatures. That helps you avoid LOX activity during mashing for improved flavor stability.
Enhance sustainability claims
This product's concentrated formulation allows you to reduce your number of deliveries. The result is lower handling costs and an improved sustainability profile.
Partial barley and/or undermodified malt brewing
The enzymes in this blend work in synergy with the existing enzyme systems in your raw materials. That means you can partially replace malt with barley and/or include under-modified malts in your brews.
100% adjunct brewing
Working with high ratios of adjuncts with high gelatinizing temperatures can lead to unwanted changes in your real degree of fermentation. With a single application, this product extracts more fermentable sugars from all adjuncts. That gives you complete flexibility in the proportion of adjuncts you include, all the way up to 100%.
Usage - FAN Boost
Lipoxygenase (LOX) activity is derived from malted barley and is implicated in the lipid oxidation and stale flavor formation during malting and mashing, that can later surface as defects in finished beer. LOX activity during mashing can be reduced or avoided by eliminating the standard protein rest at 45–50°C and conducting proteolysis at higher temperatures. LOX rapidly denatures at temperatures above 65°C.
Therefore, to ensure sufficient FAN and minimize LOX activity during mashing, a thermostable protease is advantageous. Novozymes offers FAN Boost™ for FAN generation at higher temperatures, ensuring high-quality FAN production and flavor stable beer.
● FAN control for improved yeast growth and stable fermentations
● Eliminate the need for standard protein rest to generate FAN, saving the brew house time and energy
● Enable high adjunct inclusion rates
● Enhanced flavor stability by avoiding Lipoxygenase (LOX) working temperature
FAN Boost™ is added at mash-in, once grist and liquor are added (do not add directly to heated liquor). The product is completely deactivated during wort boiling. The proper dosage of FAN Boost™ will depend on malt quality, adjunct ratio and FAN specification. A standard liquefaction and mashing profile is illustrated in figure 1, while a recommended liquefaction and mashing profile when using FAN Boost™ is illustrated in figure 2.
With the addition of FAN BoostTM in the cereal cooker the standard protein rest in the main mash can be eliminated as shown in figure 3.
This allows for energy savings and reduction in main-mash vessel occupancy time. Also, the liquefaction and mashing profile gives the option to use the standard cereal cooker and mash tun setup, or a single vessel.
Dosage
Considering a recipe of 55:45 corn grits to barley malt, a dosage of 2.5 kg FAN Boost™ per ton grist was found to be effective at producing 12 mg/L/°P of FAN in the wort. The FAN dosage recommendation for malt-wort is 10–18 mg/L/°P.
Optimum temperature:
- 65-75°C
Optimum pH and temperature:
FAN Boost™: The working conditions for FAN Boost™ is at normal brewing pH and a temperature of 65–75°C
Product Data:
| Declared enzyme | Protease (Subtilisin) |
| Catalyzes the following reaction: | Serine endoprotease that hydrolyzes internal peptide bonds |
| Declared activity | 4 AU-A/g |
| Colour: | Brown |
| Physical form | Liquid |
| Viscosity (cps) | 10-50 |
| Density | 1.17 g/ml |
More information can be found in the “Brewing Handbook”.
Stability
Please see the Novozymes - FAN Boost™ - Product Data Sheet
Safety, handling and storage
Recommended storage: 0-10 °C (32-50 °F).
Packaging must be kept intact, dry, and away from sunlight. Please follow the recommendations and use the product before the best-before date to avoid the need for a higher dosage.
Best before: You will find the best-before date in the certificate of analysis or on the product label.
The product gives optimal performance when stored as recommended and used prior to the best-before date.
The product can be transported at ambient temperature. Following delivery, the product should be stored as recommended.
This product contains enzymes. While enzymes are safe to use in consumer applications, they need correct handling in working environments to ensure workers’ safety.
Indeed, repeated inhalation of enzyme dust or aerosols resulting from improper handling may induce sensitization and may cause allergic type 1 reactions in sensitized individuals.
Please follow the precautionary handling recommendations below:
The referenced media source is missing and needs to be re-embedded.
- Avoid breathing dust/fume/gas/mist/vapors/spray
- Avoid contact with eyes, skin, or clothing
- In case of inadequate ventilation wear respiratory protection
- IF INHALED: Remove person to fresh air and keep comfortable for breathing
If experiencing respiratory symptoms: Call a POISON CENTER or a doctor - Store in a dry place. Store in a closed container
- Dispose of contents/containers in accordance with local regulations