novozymes Neutrase® 0.8 L BrewQ improves yeast health and ensures consistency in beer flavour quality.
Neutrase® 0.8 L BrewQ is an endo-protease that raises FAN levels. This is useful if you're working with poorly modified malt or adjunct. Normal malt solubilizes a maximum of 30-40% of the protein. Neutrase® 0.8 L BrewQ can bring solubilized protein levels as high as 40-50%.
In this product the key enzyme activity is provided by metallo endoprotease that hydrolyzes internal peptide bonds
- 1Kg HDPE Bottle packed down sold as Benzyme PT
- 5Kg HDPE Bottle packed down sold as Benzyme PT
- 25Kg Canister Novozymes Neutrase® 0.8 L BrewQ
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.
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.
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.
How proteases boost FAN levels in brewing
Yeast needs Free Amino Nitrogen (FAN) to thrive. Low FAN levels in the wort lead to poor fermentation and low-quality beer. Under-modified malt or high adjunct ratios can reduce FAN levels. Proteases break down peptides to boost FAN levels, improving fermentation and beer quality.
Yeast is a living organism that needs proteins to grow and multiply. In wort, the main nitrogen sources for yeast metabolism are individual amino acids, small peptides and ammonium ions. These amino acids and peptides are known as FAN (Free Amino Nitrogen). Good FAN levels in the wort lead to good fermentation and acceptable, reproducible beer quality.
Endogenous proteases form FAN during the malting process and proteolysis rest in mashing. But under-modified malt or high adjunct (e.g. barley, corn, sorghum or rice) ratios can lead to low FAN levels in the wort.
To raise FAN levels, brewers add endo-proteases at mashing-in. Endo-proteases hydrolyze internal peptide bonds. This reaction generates more substrate for the peptidases naturally present in cereals. That leads to higher FAN levels in the wort and better, reproducible beer quality.
Product data: Neutrase® 0.8 L BrewQ
Declared enzyme: Protease
Catalyzes the following reaction: Metallo endoprotease that hydrolyzes internal peptide bonds
Declared activity: 0.8 AU-N/g
E.C./I.U.B no.: 184.108.40.206
Physical form: Liquid
Production method: The enzyme is manufactured by fermentation of a microorganism that is not present in the final product. The production organism is not modified using modern biotechnology
Density: 1.26 g/ml
Adding Neutrase® at mashing-in can be used to raise the level of FAN. This is useful when working with poorly modified malt or adjunct. With normal malt, no more than 30-40% of the protein is rendered soluble. With Neutrase®, this figure may be brought up to 40-50%.
The enzyme is added during mashing-in after at least 1/3 of the total grist is loaded.
For microdosing these two rules of thumb may be handy:
Typical density of enzyme is 1.15 g/ml
Using the above, the 0.25 – 2.5 kg/t recommended dosage becomes 0.22 - 2.17 ml/kg grist
Optimum pH and temperature:
Neutrase® 0.8 L BrewQ: The optimal working conditions for Neutrase® are 45-55°C and pH 5.5-7.5
Fermentation control and FAN optimization
In wort, the main nitrogen sources for yeast metabolism are individual amino acids, small peptides and ammonium ions. These amino acids and peptides are collectively known as FAN (free amino nitrogen). FAN is formed during the malting process and during the proteolysis-rest in mashing by endogenous proteases. Low modified malt as well as high adjunct ratios reduce the amount of solubilized FAN in the wort. To
ensure desirable fermentation performance, yeast needs to be provided with sufficient FAN for growth. This translates into acceptable and reproducible beer quality.
● FAN control for consistent yeast growth and optimal fermentation
● FAN optimization in high barley/adjunct brewing
● Improvement of mash lautering/filtration
● Yield improvement
Two products can be used to increase FAN content in wort:
Novozymes Neutrase® 0.8 L BrewQ is an endo-protease that hydrolyzes internal peptide bonds to increase the amount of FAN. This enzyme works at similar conditions as the malt endogenous enzymes and should be used to support low proteolytic activity in undermodified malt and/or low adjunct ratios.
Novozymes FAN Boost is an endoprotease that hydrolyzes internal peptide bonds to increase the amount of FAN. This enzyme is intended to be used for high adjunct ratios with low/no proteolytic activity. Additionally, FAN Boost™ is thermostable minimizing LOX (Lipoxygenase) activity during mashing.
The traditional way to increase FAN is to use over modified malt and a long protein rest during mashing. Both methods, however, have often shown to be insufficient to give an acceptable FAN level when using high amounts of adjunct. Novozymes proteases are working in synergy with the in-cereal amino and carboxypeptidase to provide more amino acid during an efficient mashing.
The endo-protease hydrolyzes internal peptide bonds. This reaction generates more substrate for the in-cereal peptidases releasing higher amounts of FAN (Free Amino Nitrogen).
Please see the Neutrase® 0.8 L BrewQ Product Data Sheet
Ideal storage conditions are 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.
Safety, handling and storage
Safety, handling and storage guidelines are provided with all products.