General Description

A bacterial enzyme that converts dextrins into fermantable sugars and  increases the quantity of fermentable sugar during the malting stage on cold wort or during fermentation.

Quantity:

100ml

(Treats up to 220L of wort)

Dosage: 450ml per 1000L of wort.

More info:

Gluco Amylaze enzyme is also used in the production of light beers with a low content of residual carbohydrates. This enzyme denatures at about 65°C, meaning its characteristic properties will be destroyed, rendering it all but useless at that point, thus it is recommended to use this at fermentable or “cold” wort temperatures.

Use/Directions:

Use 2.25ml per 5L or 0.45ml per 1L of wort.

This will convert the residual dextrin sugars into fermentable sugar, leaving very few residual carbohydrates, making it especially effective for light, low carb beers.

Storage:

Keep cap closed and store at a temperature not exceeding 20°C.