Glucoamylase
Glucoamylase is a saccharifying enzyme, ie it breaks down starch into glucose from ground rye, wheat, corn, rice, etc. Yeast cannot convert starch into alcohol during the fermentation process, only glucose. The enzyme is thus essential for the preparation of the puree.
Important features:
• Weight 4 g
• For 3.5 kg meal
• Best results with alpha-amylase and Turbo yeast
• For distilling and brewing
Instructions:
Heat the water in a vessel to 85-95 ° C, add the kernel of the selected grain in the ratio: 1 kg of kernel to 3-4 L of water. Mix thoroughly and after 15-30 minutes add alpha-amylase at the rate of 0.9 g per 1 kg of meal to liquefy the starch. Keep the temperature of the mixture at 95°C for 1 hour with continuous stirring. The solution should have a pH of 4.0-4.5. After this time, allow the puree to cool so that it reaches the temperature of 60 °C and add glucoamylase at the rate of 1.1 g per 1 kg of meal to further break down the starch into simple sugars. Maintain the temperature of the mixture for 1.5 hours. The saccharification level should be about 15° Blg. The solution should be cooled to 30°C. Then add a sachet of distilling yeast, e.g. and then ferment the prepared puree for 3-7 days, according to the instructions on the yeast package.
Ingredients: glucoamylase
Net weight: 4 g