How It Works
Traditionally, barley is used as the raw material for the production of beer. Today, breakthrough technology is making brewing more diverse than ever before with the use of enzymes. Enzymes are needed to digest cell walls, release amino acids, and breakdown starch into fermentable sugars.
Ondea® Pro is a multi-enzyme blend formulated to secure efficient viscosity, turbidity reduction, protein degradation, and controlled attenuation. With 6 different enzyme activities, the brewing possibilities are unlimited with the use of Ondea® Pro. Ondea® Pro can be used to take the guesswork out of your brewing, whether you would like to brew traditionally to improve your brewing process, use high adjuncts, brew a gluten free beer, or brew with raw barley or a new raw material altogether to cut costs and/or create new flavors. The horizon is wide open when you choose to brew with Ondea® Pro.
Benefits of using Ondea® Pro:
- Higher extract yield
- Efficient wort and beer filtration
- Control of FAN (free amino nitrogen) and fermentability
- Why you need it
- Improve foam stability and body
- High adjunct decoction is possible
- High Gravity Brewing with up to 26°P (first wort) is possible
- Production of high-quality beer
- Enables the use of unmalted barley
- Flexible sourcing of raw materials
What other people say about Ondea® Pro in articles
"In summary, this investigation demonstrates that the Ondea® Pro barley brewing system is capable of efficiently producing high quality wort, in most respects comparable to traditional malt brewing."
Article in Journal of the American Society of Brewing Chemists · January 2014, The influence of malt quality on malt brewing and barley quality on barley brewing with ondea pro, compared by small-scale analysis
"Ondea® Pro and malt, resulted in higher extract levels than were observed for reference mashing, using either 100% malt reference or 100% barley reference and Ondea® Pro enzymes. Synergistic mashing effects between barley, Ondea® Pro and malt were observed for mash quality and efficiency parameters, particularly wort fermentability."
Published online in Wiley Online Library · 27 April 2016, Comparison of the impact on the performance of small-scale mashing with different proportions of unmalted barley, Ondea Pro®, malt and rice