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Brewer’s Protease: High activity protease to maximise full flavour profiles and yields for brewing and distilling.
Key benefits: Helps removes protein and gluten and unlocks amino acid content, consistent mashing and reduces haze. Use to make gluten-free beer. Helps form good head. Compatible with adjuncts. 100% GMO-free.
Instructions: 20 mL Brewer’s Protease (2x lid full) per 25 L mash (up to 10 kg of liquefied starch).
Add Brewer’s Protease 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, protease, sorbitol.
Storage: Store at 4–25°C away from sunlight. Use within 12 months.
Application guides
Supporting technical guides
Brewing and protein management
Protease in Brewing: Nitrogen Release, Haze and Foam Balance
Evaluate brewing protease for nitrogen release and haze while protecting foam. Use matched fermentations and a clearly defined protein endpoint.
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Enzyme science · Deep dive
Protease: structure, mechanism and industrial uses
They turn protein-rich feedstocks into peptides with different solubility, flavour and functional properties, and break down protein soils during cleaning.
Read technical guide