Brewer’s Glucoamylase: High activity fungal glucoamylase which converts oligosaccharides and dextrins into simple fermentable sugars for brewing. Used to facilitate starch hydrolysis & speed up transformations.

Key benefits: Reduces mashing time to minutes, unlock higher sugar content, consistent mashing and reduces haze. Compatible with adjuncts. 100% CMO-free.

Instructions: 10 mL Brewer’s Glucoamylase (1x lid full) per 25 L mash (up to 10 kg of liquefied starch).

Add Brewer’s Glucoamylase to liquified starch or malted mash below 65°C. Stir well then cover, allow to stand for 1 hour before cooling for fermentation.

Ingredients: Sodium chloride, glucoamylase, sorbitol.

Storage: Store at 4-25°C away from sunlight. Use within 12 months.