Brewing
Enzymes
At Lallemand Brewing we offer a full complement of enzymes to aid your brewing process requirements. Whether you are improving your wort run off, increasing extracts or preventing starch carryover, you can be sure we have the right enzyme. All enzymes are non-GMO derived.
ABV ALPHA ACETOLACTATE DECARBOXYLASE
ABV ALPHA ACETOLACTATE DECARBOXYLASE
ABV Alpha Acetolactate Decarboxylase is a decarboxylase enzyme which prevents the formation of diacetyl by the decarboxylation of alpha-acetolactate to acetoin, and is derived from Bacillus lincheniformis

BENEFITS
  • Reduces cold conditioning time.
  • Prevents formation of diacetyl.
DOSE RATE & APPLICATION
A typical dosage is 10-15g/1000L (10-15ppm) is to be added to the cold wort at the beginning of fermentation.
  
ABV ALPHAMYLASE FA
ABV ALPHAMYLASE FA
abv Alphamylase FA is a liquid fungal alpha-amylase obtained from a selected strain of Aspergillus oryzae (EC 3.2.1.1). abv Alphamylase FA hydrolyzes the a-1,4 glucosidic linkages in starch, producing large amounts of maltose.

BENEFITS
  • Enables a higher level of fermentable sugars in wort fermentations.
  • Eliminates residual starch in wort.
  • Allows control of attenuation of brewery fermentation. Facilitates removal of starch hazes in beer.
  • Can be used for liquefaction and saccharification of gelatinized starch.
  • In starch industry, it can be used for the production of high maltose syrup (45-60%).
  • In the alcohol industry, it can be used in the saccharification stage.
DOSE RATE AND APPLICATION
  • A typical dosage is 0.5-4ppm for carbohydrate haze removal in beer.
  • 5-20ppm for correction of slow fermentation. 20-75ppm for improving attenuation limit.
  • Can be added during fermentation to improve the attenuation limit, correct slow fermentation, and to prevent starch haze formation. Can be added in the brew house when the attenuation needs adjusting.
  
ABV ALPHAMYLASE LT30
ABV ALPHAMYLASE LT30
abv Alphamylase LT30 is a Food Grade bacteria alpha-amylase derived from a selected non-GMO strain of Bacillus subtilis. abv Alphamylase LT30 is a liquefying enzyme. Its action on starch substrates produces a decrease of viscosity.

BENEFITS
  • Liquefies starch substrates and facilitates the use of starches with higher temperature gelatinization.
  • Allows use of high levels of adjuncts.
  • Increases level of attenuation.
  • Reduces the potential for starch positive worts.
DOSE RATE AND APPLICATION
A typical dosage of:
  • 0.4-0.8 kg/t cereal is to be added to the cereal cooker to liquefy starch substrates before adding to the mash.
  • 0.01-0.05 kg/t of grist is to be added to the mash vessel in the brew house.
  
ABV CHILLZYME
ABV CHILLZYME
abv Chillzyme is a protease obtained from the plant Carica papaya. It is used in brewing to prevent the formation of chill hazes by hydrolyzing proteins to soluble peptides and aminoacids.

BENEFITS
  • Prevents formation of protein-tannin complexes.
  • Reduces the risk of chill hazes in packaged beers.
  • Leads to longer shelf life.
DOSE RATE AND APPLICATION
A typical dosage of:
  • 3 -6 ml/hl for cold conditioning tank additions
  • 1 2 ml/hl for bright beer tank additions (prior to pasteurization)
  
GLUCANASE PLUS
GLUCANASE PLUS
Glucanase Plus is a complex enzyme blend that is specifically formulated for application in the brew house to achieve optimum wort filtration using either lauter tun or filter press whilst also guaranteeing excellent extract recovery and final beer filtration. Glucanase Plus is designed to perform efficiently over a wide range of mashing temperatures and can be used when adjuncts are used at moderate levels.

BENEFITS
  • Efficient wort filtration on lauter tun or mash filter.
  • Increased extract recovery.
  • Efficient final beer filtration.
DOSE RATE AND APPLICATION
  • A typical dosage is typically between 50-300 mL/tonne of grist.
  • Optimum dose rate may vary depending on the grist composition and mashing profile.
  
ABV GLUCANASE PREMIER
ABV GLUCANASE PREMIER
abv Glucanase Premier is a Food Grade Beta-glucanase that can completely or partially break down soluble and insoluble celluloses and hemicelluloses such as those found in wheat, barley, and other cereals.

BENEFITS
  • Significantly improves lautering and wort filterability problems which result from beta-glucans and complex pentosans being present.
  • Guards against beta-glucan induced beer hazes.
  • Improves beer filterability.
DOSE RATE AND APPLICATION
A typical dosage of:
  • 200-400 ml/tonne grist is to be added in the brew house.
  • 0.1-0.3 ml/hl is to be added in beer.
  • Can be applied to brewing, fruit juice, wine and potable alcohol.
  
ABV GLUCOAMYLASE 400
ABV GLUCOAMYLASE 400
abv Glucoamylase 400 is a food grade saccharifying glucoamylase or amyloglucosidase enzyme derived from a selected strain of Apergillus niger. It is an exoglucosidase capable of hydrolyzing both the ∝-1,6 and ∝1,4 glucosidic linkages of starch, liberating single glucose units.
  
ABV PROTOZYME NP
ABV PROTOZYME NP
abv Protozyme NP is a neutral protease enzyme derived from a selected non-GMO Food Grade strain of Bacillus subtillis.

BENEFITS
  • Allows the use of higher levels of adjuncts in the mash.
  • Increases soluble protein.
  • Improves free amino nitrogen levels which can lead to enhanced yeast vitality during fermentation.
  • May improve downstream processing efficiencies.
DOSE RATE AND APPLICATION
  • A typical dosage rate is generally between 0.3-1.0 kg/t grist.
  • abv Protozyme NP may be added to the mash at mashing in.
  • A proteolytic stand for 40 minutes at 50C will enable solubilisation of proteins into peptides and amino acids.
  
ABV AROMAZYME
ABV AROMAZYME
ABV AROMAZYME is a food-grade enzyme preparation with a strong glycosidase activity derived from a selected strain of Aspergillus niger. It is composed of -glucosidase enzymes that are capable of hydrolyzing the glycosidic bonds, liberating monoterpene alcohol compounds, and glucose. It has been developed to increase the complexity of the hop aroma and flavor profile in beer. The application of ABV AROMAZYME during fermentation provides brewers with the opportunity to improve their hop utilization by releasing additional volatile aroma compounds, thereby decreasing overall hop quantities or using less sophisticated hop varieties.
  
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