Optimize with Attenuzyme® Pro
Maximize fermentation potential, engineer flavor results, and brew something new!
Do you want to make more beer faster? Perhaps profile your wort composition? Plan to brew a low-cal lager, Brut IPA, or traditional Belgian Saison in the near future? Please take a moment to dive deeper with us how a blend of glucoamylase and pullulanase (Attenuzyme® Pro) offers some unique
- Achieve >85% saccharification in 30 mins
- Balance wort composition & stabilize results
- Reach 95-100% apparent attenuation
Optimization of raw ingredients is often limited by time & labor constraints. While there is no “magic potion”, utilization of Attenuzyme® Pro minimizes saccharification times with ease. Dosing as low as 0.95kg/ton results in 85% fermentable sugar in 30 mins, while doubling the dosage equates to 95% fermentable sugar in 90 mins. Faster mashing reduces overhead, while increased extraction maximizes profit. Results can be custom tailored by dose and time, allowing each brewery to decide the optimal return on investment. Save ingredients or increase production volume, the choice is yours.
Dosage response (real degree of fermentation [%]) of Attenuzyme® Pro at 64°C after 60 minutes
Glucose content in wort directly correlates with ester production. Glucose is transformed into acetate - essential for the signature isoamyl acetate (banana) found in many hefeweizens. Manipulating wort composition can help brewers achieve consistency in ester formation, attenuation, and yeast health.
As many of us know (and some of us have experienced), the best way to get into craft brewing is to start out brewing your own at home. Our predecessors faced a challenge though: homebrewing was not always legal in the US. It wasn't until President Jimmy Carter signed in bill in 1979 that homebrewing was finally legalized. Of course, once it was, craft brewing took off. Homebrewers were able to refine their craft and new breweries started popping up all over the country.
As you can see in this hydrometer, the product is lighter than water (SG below 0). This is caused when limit dextrin and long chain sugars are broken down into easily fermentable glucose. The glucose is metabolized into alcohol (lighter than water) and very few "heavy" molecules are left behind. The limit dextrins, proteins, and other unfermentables create what we often call "body".
Extremely high levels of attenuation are required for certain specialty styles, both traditional and modern. Hefeweizen is a prime candidate for tailoring your wort composition since increasing free glucose content benefits ester formation. This means more signature banana/fruity character (isoamyl or amyl acetate). Even Brut IPA, or a traditional Belgian Saison can benefit from Attenuzyme® Pro since it reduces the amount of non-fermentable and short chain dextrin in the wort. This helps achieve a signature dry finish without the extra waiting time.
Adding Attenuzyme® Pro is incredibly easy. Once the hydration temperature has been stabilized and 25-33% of the grist has been mixed, simply add the pre-calculated volume. Continue mixing to disperse the enzymes, and rest for the appropriate time to catalyze reactions. They will be denatured and rendered ineffective by boiling in the kettle.
At 4kg per ton of grist, an RDF of 85% or greater can be achieved in one hour. That is approaching 100% apparent attenuation! Extend the rest to 120 mins, balance the pH at 4.9-5.2, and you might have an optimal mash for a good low-calorie lager beer. If you start now, it just might be ready in time for summer!