Directions: Add into your mash during the mashing-in or directly after mashing-in. For use in your fermenter, it is recommended to add to chilled wort before or directly after pitching your yeast (if used in the fermentor, it may remain active after beer pasteurization. For use with potable alcohol, add at temperatures below 70oC at saccharification or in the fermenter.
Benefits Maximizes the conversion of starch substrates to fermentable sugars, primarily glucose. Reduces levels of leftover carbohydrates Increases the level of fermentation, leading to increased alcohol production
Usage Levels Mashing-In: 0.5-10 kg/MT of dry grist Fermenter: 2-12 g/hl wor or beer Potable Alcohol: 0.3-0.6 kg/MT of dry grist