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Glucoamylase

Glucoamylase

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    Glucoamylase is a saccharifying enzyme, ie it breaks down starch into glucose from ground rye, wheat, maize, rice, etc. Yeast, during the fermentation process, is not able to convert starch into alcohol, only glucose. So the enzyme is essential for the preparation of the mash.

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    Glucoamylase is a saccharifying enzyme, ie it breaks down starch into glucose from ground rye, wheat, maize, rice, etc. Yeast, during the fermentation process, is not able to convert starch into alcohol, only glucose. So the enzyme is essential for the preparation of the mash.

    INGREDIENTS:

    Glucoamylase

    MANUFACTURER:

    Browin sp. z o.o. sp.k.

    STORAGE CONDITIONS AND USAGE INSTRUCTION:

    Store in a dry and cool place.

    In a vessel, heat the water to 85-95 °C, add the meal of the selected grain in the proportion: 1 kg of meal to 3-4 L of water. Mix thoroughly, and after 15-30 minutes add alpha-amylase in the amount of 0.9 g per 1 kg of meal to liquefy the starch. Maintain the temperature of the mixture at 95 °C for 1 hour, stirring constantly. The solution should have a pH of 4.0-4.5. After this time, leave the mash to cool down to 60 °C and add glucoamylase in the amount of 1.1 g per 1 kg of meal in order to further break down the starch into simple sugars. Maintain the temperature of the mixture for 1.5 hours. The saccharification level should be around 15 °Blg. The solution should be cooled down to 30 °C. Then add a sachet of distillery yeast and then ferment the mash prepared in this way for a period of 3-7 days, according to the instructions on the yeast packaging.

    NET WEIGHT:

    4g

    ADDITIONAL INFORMATIONS:

    For 3,5kg of malts

    For distilling and brewing

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