abv Glucoamylase 400 is a food grade saccharifying glucoamylase or amyloglucosidase enzyme derived from a selected strain of Apergillus niger. It is an exoglucosidase capable of hydrolyzing both the α-1,6 and α1,4 glucosidic linkages of starch, liberating single glucose units.
abv Glucoamylase 400 can be used to produce low calorie beers. In this application it can be added directly to the mash vessel at the mashing-in stage. Alternatively, it can be added to cooled worst after yeast-pitching.
abv Glucoamylase 400 can be used between pH 3.5 and pH 5.0 (the optimum being pH 4.0 - 4.4) and at temperatures between 20 °C and 65 °C. Total inactivation is obtained by heating at 95 °C for 10 minutes or at 100 °C for 3 minutes.
abv Glucoamylase 400 is availible in 1 liter containers. If stored at 5 °C the product will maintain the declared activity for 12 months.
Guide how to make Brut IP is here