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.
- 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
- 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
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.
Product should always be stored between 0-10°C (32-50°F), when not being used.
(Prolonged exposure to higher temperature reduces the product’s declared shelf life.)
What is the shelf life?
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.
Example of how Attenuzyme® Pro works
Attenuzyme® Pro consist 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