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.
| Weight | 0.2 lbs |
|---|
3 reviews for Gluco-Amylase Enzyme (Amyloglucosidase), 2oz
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Anonymous –
Gluco 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.
Anonymous –
Gluco 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.
Anonymous –
Gluco 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!