Glucoamylase is a fungal-derived enzyme which breaks down dextrins into simple sugars.

A fungal-derived, powdered glucoamylase enzyme for breaking down short chain dextrins in starch substrate mashes to yield simple, fermentable sugars. Glucoamylase is applied either post-mashing or added with yeast for simultaneous saccharification and fermentation.

Instruction:

Add enzyme to liquefied starch slurry or malted grain mash once below 65C. Stir well, cover (or hold at 50-60C) and allow to stand for 1 hour before cooling for fermentation. Alternatively, add to mash/wort along with yeast and ferment at optimum 30-35C ambient air temperature (ensuring within tolerance for yeast) for simultaneous scarification and fermentation.

Sufficient for up to 25L