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 advantages to craft brewers. Let us discuss how to...
- 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
From STA1+ yeast strains to elaborate mashing techniques, brewers have used every means possible to stabilize results. With Attenuzyme® Pro, glucose is produced from the non-reducing ends of the polysaccharides by glucoamylase, while pullulanase is responsible for hydrolyzing pullulans, glycogen, and amylopectin at the (1,6)-alpha-D-glucosidic linkages. When combined with amylases, a more complete breakdown of starch is achieved. Wort rich in glucose & maltose, with small fragments of limit dextrins, leads to more consistent attenuation and predictable finishing gravities.
With improved efficiency comes concern for body, mouthfeel, or "dryness”. When needed, existing recipes can be adjusted with an increase in long chain dextrin (carafoam, carapils, etc.) or by high molecular weight proteins (oats, wheat, etc.). Increasing caramel malt percentage or kilning can increase the perception of sweetness, which is particularly beneficial to balance roasted bitterness.
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 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!
About the Author
Born in the backyard of beer, J.D. Angell grew up less than a mile from the world’s largest single brewing facility. After years of hazardous materials safety and industrial scientific research, he developed a passion for craft and home brewing. J.D spent time with a liquid yeast manufacturer, which spurred his interest in enzymes and began his technical journey. Since then, he has spent a decade in professional brewing and consulted on processing, equipment, and fermentation. He is now heading operations in five time zones, which has broadened his horizons, brought in awards, and provided him plenty knowledge he is eager to share.