White Labs WLN4100 ULTRA FERM
ULTRA-FERM is a liquid amyloglucosidase (highly concentrated) from selected classical strain of Aspergillus niger. Ultra-Ferm can be used to make Brut IPAs.
1) To reduce saccharification times.
2) To saccharify unmalted cereal brews.
3) To increase attenuation.
FUNCTION IN SPIRITS PRODUCTION:
After starch liquefaction by alpha-amylase, dextrins are hydrolysed in glucose by amyloglucosidase, before alcoholic fermentation. Ethanol production is faster and yield is higher. The recommended saccharification temperature is 60°C.
FUNCTION IN BEER PRODUCTION:
Brewers often want to produce light beers or dietetic beers. In these cases the brewer wants a controlled or complete hydrolysis of starch and dextrins to fermentable glucose. Traditional brewing methods permit only 75 to 80% hydrolysis of starch present in the grain raw material. Ultra-Ferm amyloglucosidase permits total hydrolysis of dextrins to fermentable glucose, from all types of starch.
net 10ml vial.