Glucoamylase Enzyme 1lb

Description

Glucoamylase is an enzyme which breaks down starch into simple sugars. Different to Alpha Amylase which is most efficient when used during the mashing process, Glucoamylase is most efficiently used post mash or at beginning of fermentation. When using very starchy ingredients like raw unmalted grains, corn, or potatoes it will help further convert the starches to sugars during the fermentation. Giving you maximum attenuation and higher ethanol yields.

• Add the enzyme to your already cooked mash or wort once below 65°C (149°F). Mix thoroughly, let rest for one hour at 50-60°C (122-140°F) Than allow to cool before pitching yeast. Alternatively, you can add the enzyme at the same time as your yeast.