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IFF Brewing Enzymes (continued)
IFF Brewing Enzymes Reduce Cost, Increase Yields, Improve Efficiencies
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.
Traditional brewing is based on enzymes produced by malted grain. Critical enzymes developed during malting of brewer’s grains include amylases, proteases and cellulases. These same critical enzymes are available from Gusmer through Danisco, part of the IFF family, giving you the tools to reduce cost, waste, and energy consumption, accelerate production and achieve consistently high-quality beer. • Achieve target attenuations • Assure consistency even with varying raw materials • Improve mash separation for increased wort quality • Reduce cost, waste, and energy consumption • Increase yields and boost efficiency IFF liquid enzymes are available in a variety of pack sizes, ranging from jerricans to IBC totes. Contact your Gusmer representative for availability and lead times.
ALPHALASE ® AP4
ALPHALASE ® AP3
BEST IN CLASS
α-amylase, β-glucanase, protease • Best in class and better cost in use
Classical 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 • Recommended Dose Rate* (kg/MT of grist) In all malt mash: 0.1 - 0.5 In barley brewing: 1.0 - 2.0 Recommended Dose Rate* (kg/MT of grist) In all malt mash: 0.1 - 0.5
• Higher and more consistent brewhouse yields • Support sustainability with use of local grains • Recommended Dose Rate* (kg/MT of grist) In all malt mash: 0.1 - 0.5 In barley brewing: 1.0 - 2.0 Recommended Dose Rate* (kg/MT of grist) In all malt mash: 0.1 - 0.5 In barley brewing: 1.0 - 2.0
Customer Testimonial
“We use IFF enzymes to shorten cycle times, increase process efficiencies, and maintain long term stability of clarity in finished products.”
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. Additionally, Laminex ® products can improve filtration performance and beer stability in the cellar. Add directly to mash or right after mashing in.
LAMINEX ® 5G
LAMINEX ® SUPER 3G
NEW OFFERING
Christopher O’Connor, V.P. Brewery Operations Prost Brewing - Northglenn, CO
Classical β-glucanase, xylanase • Reduces wort viscosity • Efficient mash and wort seperation • Reduces risk of haze from non-starch polysaccharides • Recommended Dose Rate* (kg/MT of grist) In the mash: 0.05 - 0.25 Recommended Dose Rate* (kg/MT of grist) In the mash: 0.05 - 0.25
β-glucanase, xylanase • Improve mash separation and beer filtration performance • Increase throughput, gain capacity, and save on processing costs • Minimize the risk of filter bed collapse • Robust application secures stable process parameters • Recommended Dose Rate* (kg/MT of grist) In the mash: 0.025 - 0.20 Recommended Dose Rate* (kg/MT of grist) In the mash: 0.025 - 0.20
Mashing Heat-stable alpha-amylase rapidly and randomly breaks down starch molecules into smaller sugars, reducing viscosity, enhancing wort fermentability, and minimizing the risk of starch haze formation in beer.
AMYLEX ® 6T
AMYLEX ® BT2
BEST IN CLASS
Thermostable α-amylase • Best in class at lower doses • Rapid viscosity reduction at low & broad pH ranges • High thermotolerance for broad operating conditions
Classical Thermostable α-amylase • Rapidly reduces viscosity at medium or high gelatinization temperatures • Great for beers that require organic approval Recommended Dose Rate* (kg/MT of grist) In the cereal cooker: 0.4 - 0.8 Infusion mashing: 0.01 - 0.05
LAMINEX ® Super 3G Customer Testimonial “We got the best results using Laminex 3G and at the best price...we saved about $70,000.”
LAMINEX ® 750
Classical β-glucanase • Active at a wide range of temperatures • Reduce viscosity and β-glucan levels • Highly effective for wheat inclusions • Recommended Dose Rate* (kg/MT of grist) In the mash: 0.05 - 0.30 Recommended Dose Rate* (kg/MT of grist)
Recommended Dose Rate* (kg/MT of grist) In the cereal cooker: 0.05 - 0.5 Infusion mashing: Up to 5
Matty Gilliland, R&D / Innovation Specialist New Belgium Brewing - Fort Collins, CO
*Actual dose rates will be application dependent. Please contact your Gusmer representative for specific application recommendations.
10 2026 - 2027 Gusmer Enterprises, Inc. Brewing Products Catalog
11 Order Info: cs@gusmerenterprises.com | 866.213.1131 | www.GusmerBeer.com
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