Glucoamylase - the saccharifying enzyme. It is used to prepare a mash from the ground rye, wheat, corn, rice, etc.
Directions for use:
Heat up water up to temperature of 85-95oC and add the ground malt from the chosen cereal in proportion: 1 kg of ground malt per 3-4 L of water. Mix thoroughly; after 15-30 minutes, add Alpha Amylase enzyme (405120) using 0.9 g per 1 kg of ground malt. Maintain temperature of the mixture as 95oC for 1 hour, while mixing constantly. The solution should have pH 4.0-4.5. After that, allow the mash to cool to temperature of 60?C and add the glucoamylase using 1.1 g per 1 kg of ground malt to decompose into simple sugars. Maintain temperature of the mixture for 1.5 hour. The saccharification level should be about 15°Blg. Cool the solution to 30°C. Add the sachet of distilling yeast, eg. Turbo X-Pure (403103); then, the prepared mash shall be subject to fermentation for the period of 3-7 days according to the instruction given on the yeast package. In case of foam quantity emission, we recommend to add the Froth Breaker (405140) - according to the instruction given on its package.
Composition: glucoamylase
Store at a dry and cool place.