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Alfa-Amilaz

Starch Liquefaction for High-Adjunct Mashes & Distillery

İşlev: 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.

Tipik dozaj: 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.

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

Toplu alışveriş: Bulk Amylase — bacterial alpha-amylase for high-adjunct mashing →

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Glukoamilaz

Complete Saccharification for Dry Beer & Distillery

İşlev: 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.

Tipik dozaj: 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.

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

Toplu alışveriş: Bulk Amylase — glucoamylase for complete saccharification & dry beer →

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Beta-Glukanaz

Viscosity Reduction for Lautering & Filtration

İşlev: 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.

Tipik dozaj: 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 dosage 2–3×. Activity: 10,000–100,000 U/g.

Uygulamalar: 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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Nötr Proteaz

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

İşlev: 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.

Tipik dozaj: 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.

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

Toplu alışveriş: Bulk Protease — neutral protease for FAN production & haze reduction →

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Beta-Amylase

Maltose Production for Fermentability & High-Gravity Brewing

İşlev: 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. Supplemental beta-amylase ensures complete conversion of available starch to maltose.

Tipik dozaj: 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.

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

Toplu alışveriş: Bulk Amylase — beta-amylase for maltose production & fermentability →

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