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IFF Danisco ® Brewing Enzymes (continued)
ATTENUATION CONTROL Produce highly attenuated beers time after time with the use of starch conversion enzymes.
DIAZYME ® 87 Glucoamylase blend
• Glucoamylase blend for best in class performance • Achieve RDF > 87% • Lower residual carbohydrates
Application: Add directly to mash or right after at mashing in.
DIAZYME ® TGA MASH Glucoamylase
• Maximize starch conversion • Provides a high degree of attenuation • Suitable for application in mash or in the fermenter
Application: Add directly to mash or right after at mashing in.
DIAZYME ® X4 Glucoamylase
• Maximize hydrolyses of starch into fermentable sugars • Achieve RDF > 83% • Great for beers that require organic approval
Application: Add directly to mash or right after at mashing in.
DIAZYME ® FA fungal α-amylase • Increase fermentable carbohydrates, mainly maltose • Improves attenuation and fermentation rate • Suitable for application in mash or in the fermenter Application: Add to cool wort before or with pitching of yeast or during fermentation.
Enzyme Name
Dose Rate (kg/MT of grist)
Optimal Temp Range Optimal pH Range
55 - 66° C (131 - 151° F) 49 - 68 °C (120 - 154 °F) 56 - 76° C (133 - 169° F) 38 - 58 °C (100 - 136 °F)
DIAZYME ® 87
In the mash: 0.1 - 2.5
4.6 - 5.8
In the brewhouse: 1.5 - 7 In the fermenter: 1.5 - 3
DIAZYME ® TGA MASH
3.7 - 5.5
DIAZYME ® X4
In the mash: 0.5 - 10
3.7 - 5.4
In the brewhouse: 0.5 - 1.5 In the fermenter: 0.06 - 0.45
DIAZYME ® FA
3.1 - 6.4
Gusmer Enzyme Webinar Effects of Drought and Heat on Barley and Malt
View this complimentary webinar on the effects of drought and heat on barley and the impacts on malt quality, presented by Andrew Fratianni, the Senior Applications Specialist for Brewing & Distilling Enzymes at IFF. This informative video identifies enzyme solutions available when working with impacted malt. Presentation notes available for download.
866.213.1131 | www.GusmerBeer.com 15
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