Glucoamylase 400
Product detailed description
Glucoamylase 400 is a saccharifying enzyme from Aspergillus niger. It breaks both the α-1,4 and α-1,6 bonds of starch and releases individual glucose units.
It raises the share of fermentable sugars to the maximum. The beer attenuates deeply and very few residual carbohydrates remain. Typically used for very dry and low-calorie beers (e.g. Brut IPA).
Dosed into the mash at 0.5–10 kg per tonne of grist, or into the wort during fermentation at 3–5 g/hl.
Additional parameters
| Category: | Process aids |
|---|---|
| Purpose: | Enzymes |
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