Glucanase (25 kg)

GLUCANASE – Enzymes Glucanase can be used to improve lautering of any grain mash or to improve modification of any malting barley. Improved Mash filtration Decreased wort viscosity and improved run-off times Increased extract Improved haze in finished beer Glucanase is produced from a non-genetically modified culture to food grade, FCC, WHO/FAO, Kosher and Halal standards. It is an FDA approved fungal β-glucanase derived from fermentations of Trichoderma longibrachiatum (formerly Trichoderma reesei). This product is a cellulase enzyme complex which is standardised on β-glucanase activity, but which also has significant side activities, containing cellulase, hemicellulase activity catalysing the endo-hydrolysis of β-glucans, 1,4 β‑glucosides and 1,4 β-xylans in barley, wheat and other cereal su strates. The activity of Glucanase is expressed in β-glucanase activity units. One unit of β-glucanase activity will catalyse the hydrolysis of β-glucan, resulting in the release of 1 micromole of glucose equivalents per minute under assay conditions. How much of the product to add and where to add it? Brewhouse Glucanase should be added directly to the mash at between 0.5kg and 1kg/tonne of grist, depending upon the level of β-glucans present and the composition of the mash. Fermentation In a fermentation vessel, Glucanase can be used at a rate between 7 and 20ml/hl, dependent upon the gravity of the beer and amount of glucan. Conditioning In a conditioning tank, Glucanase can be used at a rate between 7.5 and 20ml/hl. Malting Glucanase should be diluted into the chitting water and sprayed onto the malt at a rate of between 0.05% and 0.2% w/w on barley; or between 0.5 and 2.5 ml/kg barley in the normal volume of chitting water. Temperature and pH characteristics The enzymic activity of Glucanase is effective in the temperature range from 40°C to 75°C, with the optimum performance at 60°C. The exact temperature optimum will depend on many process variables, such as time, substrate nature and concentration. The enzyme can be inactivated by holding for 10 minutes at a temperature of 85°C. There is no residual enzyme activity after the kettle boil. The pH range for the activity of Glucanase is approximately from 3.5 – 6.5, with an optimum performance at pH 5.5. The exact pH optimum will depend on process variables, including temperature, time, substrate nature and concentration.

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