Brewing Enzymes Bulk Supplier for Industry

Alpha-Amylase

Starch Liquefaction for High-Adjunct Mashes & Distillery

Function: Alpha-amylase randomly cleaves α-1,4 glycosidic bonds in starch, rapidly reducing viscosity and producing soluble dextrins. It is essential when brewing with unmalted adjuncts (corn, rice, cassava, sorghum) that lack the native amylase content of malted barley. Thermostable variants remain active at 85–95°C for simultaneous saccharification applications.

Typical application rate: 0.01–0.1% w/w of grain or mash. Activity: 10,000–40,000 SKB/g (Sandstedt-Kneen-Blish units). Add at mash-in; contact time 30–60 minutes at 60–72°C (mesophilic) or 85–95°C (thermostable). Confirmed by iodine starch test.

Applications: High-adjunct lager brewing, rice beer, corn-based brewing, sorghum beer (Africa), whisky and grain spirit mash liquefaction, bioethanol production.

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Glucoamylase

Complete Saccharification for Dry Beer & Distillery

Function: Glucoamylase (amyloglucosidase) cleaves both α-1,4 and α-1,6 bonds in dextrins, releasing glucose monomers. Unlike alpha-amylase, glucoamylase completes fermentation by converting all dextrins to fermentable glucose — producing a fully attenuated, dry, low-carbohydrate beer. It is the primary saccharification enzyme in distillery and light beer production.

Typical application rate: 0.01–0.1% w/w of grain. Activity: 10,000–100,000 AGU/g. Add at saccharification stage (60–65°C, pH 4.0–5.5). Can be added directly to fermenter for simultaneous saccharification and fermentation (SSF). pH optimum is more acidic than alpha-amylase.

Applications: Light beer (reduced calorie), dry beer, craft lager attenuation correction, whisky/grain spirit saccharification, bioethanol, gluten-free beer from enzyme-treated barley.

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Beta-Glucanase

Viscosity Reduction for Lautering & Filtration

Function: Beta-glucanase degrades beta-glucans — cell wall polysaccharides from barley, wheat, and oats that dissolve in wort and dramatically increase viscosity. High wort viscosity causes lautering problems (stuck mash, poor runoff rate) and downstream filtration difficulties. Beta-glucanase breaks these polysaccharides into small oligosaccharides, restoring normal wort flow.

Typical application rate: 100–500 U/L wort. Add during mash protein rest (45–52°C) or directly to mash. For Botrytis-infected grain (higher beta-glucan content), increase application rate 2–3×. Activity: 10,000–100,000 U/g.

Applications: High-adjunct mashes, poorly modified malt, wheat beer and hefeweizen (high beta-glucan), rye beer, oat stout, low-quality barley malts in cost-reduced recipes.

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Neutral Protease

Free Amino Nitrogen (FAN) for Yeast Nutrition & Haze Reduction

Function: Neutral protease hydrolyzes barley and adjunct proteins during the mash protein rest, producing free amino nitrogen (FAN) — the primary nitrogen source for yeast during fermentation. Insufficient FAN causes sluggish fermentation, off-flavors (H₂S, fusel alcohols), and poor yeast health. Protease also degrades haze-forming protein-polyphenol complexes, improving chill haze stability.

Typical application rate: 0.01–0.05% w/w of grain. Activity: 50,000–400,000 U/g. Add at protein rest (45–52°C, pH 5.2–5.8, 15–30 minutes). Target wort FAN: >150 mg/L for healthy fermentation. Do not over-proteolyze — excessive protease destroys head retention proteins.

Applications: High-adjunct brewing (maize, rice), unmalted grain mashes, haze-free lager production, gluten-free beer (combined with glucoamylase), craft beer FAN correction.

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Beta-Amylase

Maltose Production for Fermentability & High-Gravity Brewing

Function: Beta-amylase cleaves maltose units from the non-reducing ends of starch chains, producing the primary fermentable sugar in beer wort. While malted barley contains native beta-amylase, high-temperature mashing, high-adjunct loads, or poor malt quality can limit fermentability. Food Manufacturingal beta-amylase ensures complete conversion of available starch to maltose.

Typical application rate: 0.005–0.05% w/w of grain. Activity: 100–2,000 Deg/g. Temperature optimum: 60–65°C, pH 5.3–5.8. Denatured above 70°C — must be added during low-temperature saccharification stage.

Applications: High-gravity brewing (>14°P), light lager (maximal fermentability), malt-extract production, Scotch whisky mash for high fermentable extract, corn-heavy adjunct recipes.

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