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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:
- Small Brew: 10 mL Brewer’s Glucoamylase (1× lid full) per 25 L mash (up to 10 kg of liquefied starch).
- Medium Brew: 1 L Brewer’s Glucoamylase per 250 L mash (up to 100 kg of liquefied starch).
- Large Brew: 10 L Brewer’s Glucoamylase per 2,500 L mash (up to 1000 kg of liquefied starch).
Add Brewer’s Glucoamylase to liquefied 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.
Application guides
Supporting technical guides
Brewing and fermentation
Glucoamylase in Brewing: Controlling Fermentability and Final Gravity
Use brewing glucoamylase to control fermentability and final gravity. Plan addition timing, dose trials and checks for continued conversion.
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Enzyme science · Deep dive
Glucoamylase: structure, mechanism and industrial uses
Conversion of liquefied starch into glucose supports fermentation feedstocks, glucose syrups and alcohol production.
Read technical guide