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IFF Brewing Enzymes (continued)
Optimize Raw Materials Supplemental alpha-amylase, beta-glucanase, and protease activity help acheive sustainable high performance brewing. Enables the use of locally available raw materials such as gluten-free grains or significant levels of adjuncts. Add to mash at mashing in or right after.
ALPHALASE ® AP4
ALPHALASE ® AP3
BEST IN CLASS
α-amylase, β-glucanase, protease • Best in class and better cost in use
Classic α-amylase, β-glucanase, protease • Allows for high barley brewing (up to 60%) • Fast liquefaction at low water to grist ratio • Provides consistent levels of FAN
• Higher and more consistent brewhouse yields • Support sustainability with use of local grains
Wort Seperation and Beer Filtration Enzymes such as cellulase, beta-glucanase, xylanase, and arabinase break down non-starch polysaccharides to release more starch for conversion and reduce mash viscosity for consistent wort separation in the brewhouse and filtration in the cellar. Add directly to mash or right after mashing in.
BEST IN CLASS
LAMINEX ® MAXFLOW 4G
LAMINEX ® 750
β-glucanase, xylanase • Maximum β-glucan breakdown for easier lautering • Reduces risk of filter bed collapse • Robust choice for high gravity brewing
Classic β-glucanase • Active at a wide range of temperatures • Reduce viscosity and β-glucan levels • Highly effective for wheat inclusions
LAMINEX ® Super 3G Customer Testimonial “We got the best results using Laminex 3G and at the best price...we saved about $70,000.”
LAMINEX ® SUPER 3G
Classic β-glucanase, xylanase • Reduces wort viscosity • Efficient mash and wort seperation • Reduces risk of haze from non-starch polysaccharides
Matty Gilliland, R&D / Innovation Specialist New Belgium Brewing - Fort Collins, CO
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.
11 Order Info: cs@gusmerenterprises.com | 866.213.1131 | www.GusmerBeer.com
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