Gluco-Amylase Enzyme (Amyloglucosidase), 2oz
Gluco Amylase Enzyme is added to your mash to convert dextrins (a type of carbohydrate) into fermentable sugars and is most often used when producing whisky.
Quick Tips
- Gluco Amylase is often used in fermenting all-grain recipes for craft spirits
- Add Gluco to your mash at room temperature
- Gluco is only used in fermenting light beers because the Gluco breaks everything down to the point that you have a very low-bodied (and often dry) beer
- Although Gluco is perfect with something like baker's yeast, you don't need to add it if you're using many turbo yeasts so check your yeast's label
2oz (57g)
Use 50g - 100g for 100-lb of grain or starch.
Customer reviews
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Anonymous reviewerApr 29, 2020, 12:00 AMGluco amylase Enzyme. I had poor advice from my brewstore about a partial mash of Flaked Rye and a specialty malt to make a Rye IPA; it turned out to have no enzymes left in it and so I got no conversion in my partial mash. I added it to the boil with the LME anyway, then once action settled down in the primary, I added in a teaspoon of this. I had new krausen and regular perking in my airlock withing 24 hours; it worked a charm to break those complex carbs down into short-chains that the yeast could digest. This stuff saved my brew. I'm keeping this in my tool-kit from now on!
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Anonymous reviewerJan 17, 2019, 12:00 AMGluco Amylase Enzyme. I've only been using this product for a couple of years now, and I find it really finishes conversion well. I plan to use this product from now on.
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Anonymous reviewerJan 26, 2018, 12:00 AMGluco Amylase Enzyme. I use this product in conjunction with Alpha Amylase to finish converting the dextrins left over from primary conversion, and I have very good luck with it. I can add it directly after the primary conversion period, and let it cool from there. I would recommend this product.
