Distiller’s Enzyme Glucoamylase 12g

Description

Distiller’s Enzyme Glucoamylase is a fungal-derived enzyme designed to break down dextrins into simple, fermentable sugars. It is ideal for grain and starch-based washes where efficient conversion is required before or during fermentation.

Each 12g sachet provides enough enzyme to treat up to 7.5kg of liquefied starch for fermentation volumes of up to 25L.

For traditional use, add the enzyme to your liquefied starch slurry or malted grain mash once the temperature reaches 65°C or below. Alternatively, you can add it with the yeast for simultaneous saccharification and fermentation.

Distiller’s Enzyme Glucoamylase Instructions

Before Fermentation

1. Add the enzyme to the liquefied starch slurry or malted grain mash once the temperature reaches 65°C or below.
2. Stir thoroughly.
3. Cover and allow the mash to stand for 1 hour. Alternatively, hold it between 50–60°C during this period.
4. After conversion, cool the mash to the appropriate temperature for fermentation.

Alternative Fermentation Method

Alternatively, add the enzyme to the mash or wort together with the yeast. Ferment at an optimum ambient air temperature of 30–35°C, provided this temperature remains within the recommended tolerance of the yeast being used.

This method allows simultaneous saccharification and fermentation.

Ingredients

Dextrose monohydrate, glucoamylase enzyme.

Important Safety Information

Danger: May cause allergy or asthma symptoms or breathing difficulties if inhaled. Avoid breathing enzyme dust and follow the safety information provided on the product packaging.

Contents: 12g

Treats: Up to 7.5kg of liquefied starch in fermentation volumes up to 25L.

Explore our Distiller’s Range of specialised yeasts, nutrients and enzymes for creating your own craft distilling recipes.