Beer brewing compound enzyme for barley malt
SuBerzyme B is an optimized compound enzyme consisting of several enzymes, which can be used in the saccharification process of beer brewing using barley malt or ungerminated barley as the main materials, so as to increase the α- amino nitrogen in the wort, reduce the wort viscosity and improve filtration and yield.
Composition
| Ingredients | Activity |
| Protease | ≥8,000 U/g |
| β-glucanase | ≥1,000 U/g |
| Xylanase | ≥1,000 U/g |
| Cellulase | ≥8,000 U/g |
| α-amylase | ≥1,000 U/g |
| Food-grade corn starch | -- |
Characteristics
Effective pH range: 3.5-7.5; Optimal pH range: 5.0-6.5
Effective temperature range: 20~80℃; Optimal temperature range: 50~70℃
Benefits
- Increase the α- amino nitrogen and dissolved nitrogen in wort significantly;
- Increase wort yields;
- Improve the quality and efficiency of filtration of the wort;
- Increase the easiness of filters and scalders cleaning;
- Improve the stability of the beer.
Application
0.01%-0.03% by malt weight for general beer brewing process;
0.05%-0.1% by the weight of ungerminated barley or wheat for the beer brewing using ungerminated barley or wheat with a high ratio of auxiliary materials;
The optimum dosage should be determined according to the actual condition parameters.
Dissolve the enzyme with a small amount of water (5 to 10 fold). Add crushed malt. Within 5 to 10 minutes after starting adding the crushed malt, add the enzyme into the mash tun along with the crushed malt. Mix well.
Storage
Preserve in a cool and dry area with good ventilation. Avoid direct sunlight. Keep the temperature at 0℃~10℃ to extend shelf-life.
Shelf-life
12 months at room temperature (25℃).
Safety
Avoid inhaling enzyme powder. Rinse immediately with water if contact with skin or eyes.
Product Tags:
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SuBerzyme B Reduce Viscosity Beer Brewing Compound Enzyme Food Grade Images
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