Glucoamylase enzyme helps increase the conversion of starches to fermentable sugars, primarily glucose, in fermentable beverages by acting on complex amylose chains in order to free up glucose molecules. This increases the fermentability of the final product and can result in a more dry product with a lower final gravity and higher alcohol content.
Glucoamylase works great in the production of Brut IPAs and can be critical in reducing your final gravity those final few points.
Directions for adding to the Mash
If you're adding the enzyme to your mash then do so either during the mash-in or directly after mashing in. Try to avoid exposing the enzyme to temperatures above 146˚F as you may denature the enzyme. For this reason, many brewers wait until the mash temp has had time to equalize before introducing the enzyme. Allow for 1 hours contact in the mash with the enzyme.
Directions for adding to the Fermentor
If you're adding the enzyme to your fermentor then it is recommended to add to chilled wort just before or right after pitching your yeast.
Mashing-In: 0.5-10 kg/MT of dry grist
Fermenter: 2-12 g/hl wor or beer
Potable Alcohol: 0.3-0.6 kg/MT of dry grist
The utilization is by liquid weight in kilograms with a range of .5 to 10 kg used per Metric Ton.
Take the dry weight of the grain bill (X) and plug it into: