Glucoamylase is a fungal-derived enzyme for breaking down short-chain dextrins in starch substrate mashes to yield simple, fermentable sugars. Glucoamylase is applied either post-mashing or added with yeast for simultaneous saccharification and fermentation.
Sufficient for treatment of up to 7.5 kg liquefied starch for fermentation volumes up to 25L (6.6 US Gal).
Mixing Instructions:
1. Add enzyme to liquefied starch slurry or malted grain mash once at or below 65°C 2. Stir well, cover (or hold at 50-60°C and allow to stand for 1 hour before cooling for fermentation.
Alternatively, add to mash/wort along with yeast and ferment at optimum 30-35°C ambient air temperature (ensuring within tolerance for yeast) for simultaneous saccharification and fermentation.
