Attenuzyme Pro will help you reach your desired attenuation targets and needs, and obtain your desired level of fermentable sugars every time.

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Attenuzyme® Pro: Higher Attenuation
Attenuzyme® Pro: Higher Attenuation
Attenuzyme® Pro: Higher Attenuation
Attenuzyme Pro (e.g. Low Calorie beer or Brut IPA) - BrewingWithEnzymes
Attenuzyme® Pro: Higher Attenuation

Attenuzyme® Pro: Higher Attenuation

Regular price $49.00
Tax included.

Take control of your Attenuation!

Attenuzyme® Pro is a high-performing blend of glucoamylase and pullulanase that makes it possible to hit high attenuation targets in short reaction times, taking advantage of the synergy between these two enzyme activities during the hydrolysis of amylopectin and amylose, which lets you manage fluctuations in attenuation and create highly attenuated beers in a simple, cost-effective manner.

Benefits include:
  • Increase Attenuation/Real Degree of Fermentation (%RDF)
  • Manage consumer trends towards Low-Calorie/Low-Carb and Light Beers
  • Opportunity to reach desired maltose and glucose ratios
  • Obtain desired level of fermentable sugars every time
  • Produce Strong Beers or Brut IPAs

Usage Info

Product Safety

For information on product safety, click here.

Dosing Range

Recommended Dosing Parameters:
For 75% - 80% RDF
Dose in weight (grams): 0.07 - 0.23 g/lb of grist
Dose in volume (millilitres): 0.061 - 0.2 ml/lb of grist
For 80% - 90% RDF
Dose in weight (grams): 0.11 - 2.5 g/lb of grist
Dose in volume (millilitres): 0.096 - 2.17 ml/lb of grist
(Density of Attenuzyme Pro is 1.15 g/ml)
For 10 bbl brew with 600 lbs of grist with target of 75% RDF, you should dose in:
0.07g/lb * 600lb = 42 grams of Attenuzyme® Pro
(dose by volume: 42(g)/1.15(g/mL) = 36.52 mL)
  • Attenuzyme® Pro cannot be overdosed.
  • The higher the dose, the higher the %RDF you will achieve and will need to be optimized for your application

Dosing Instructions

After determining your dose from above, Attenuzyme® Pro should be added during Mash-In, starting when around one-third of the grist has been loaded into the mash tun.

Optimum pH and Temperature

The optimal working conditions for the Attenuzyme® Pro:
Temperature range: 50°C - 70°C (122°F - 158°F) - Optimal 61°C (142°F)
pH range: 4.8–5.5 - Optimal 4.8

The Graphs below illustrate Attenuzyme® Pro's activity profile based on pH and temperature.


Recommended storage: 0-10 °C (32-50 °F) Packaging must be kept intact, dry, and away from sunlight. Please follow the recommendations and use the product before the best-before date to avoid the need for a higher dosage. Best before: You will find the best-before date in the certificate of analysis or on the product label. The product gives optimal performance when stored as recommended and used prior to the best-before date.


When do you add Attenuzyme® Pro?

Attenuzyme® Pro is added in during the mashing. The enzyme is added after the mash tun is about 1/4 filled, but it does not need to be precise. The most important is that there are some liquid in the mash tun before you add Attenuzyme® pro, so the enzymes can be evenly distributed, and does not get stuck in the bottom.

When you pour Attenuzyme® Pro into the mash tun, add the liquid slowly to get an even distribution.

Attenuzyme pro step for dosing

Example of how Attenuzyme® Pro works

Below is a simple example of how Attenuzyme® Pro increases the amount of Fermentable sugars.
In this case, AMG (Amyloglucosidase/glucosidase) hydrolyses maltose to glucose.

Hydrolysis of maltose, turning it into two molecules of alpha-glucose. The enzyme involved in this reaction is AMG (Amyloglucosidase or glucoamylase) which is present in Attenuzyme® Pro

Attenuzyme® Pro consists of both a glucoamylase and a pullalanse, which means that it can break down more complex molecules, such as amylose and amylopectin. The combination of glucoamylase and Novozymes' patented pullulanase technology, allow brewers to achieve highly attenuated beers, and get a high % of fermentable sugar. For more information, please see the application sheet here

Get advice on how you can control attenuation