Ondea Pro enables high gravity and high adjunct brewing with higher yield, better filtration, and improved foam stability. Maximum benefit can be achieved by step mashing.
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!!!
- Higher extract yield
- Efficient wort and beer filtration
- Control of FAN (free amino nitrogen) and fermentability
- 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."
"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."
0.55g – 1g/lb of Grist/Barley
0.73g - 1.46g/lb of Grist for Gluten Free Brewing
Ondea® Pro Density: 1.21 g/ml
(Eg: 100g / 1.21g/ml = 82.7mL)
After determining your dose from above, Ondea® Pro should be added during Mash-In, starting when around one-third of the grist has been loaded into the mash tun.
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.)
Can you make a high quality beer with barley?
For more info, read click here to see full report
Will Ondea® Pro change the flavor of my beer?
What is the delivery time?
Delivery time is 3-5 work days. All orders are shipped viavia UPS ground / UPS 3 Day select after processing. (whichever option is fastest) This option is used to minimize the time that the product is at ambient temperature in order to maintain product integrity.
How long is the shelf life?
How do I add Ondea® Pro?
Ondea® Pro is added during the mashing step. 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 Ondea® Pro, so the enzymes can be evenly distributed, and does not get stuck in the bottom.
When you pour Ondea® Pro into the mash tun, add the liquid slowly to get an even distribution.