Brut Force - Glucose Amylase Wort Enzyme To Produce a Dry Beer - Harris
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To produce
- Dry brut (champagne) beers
- Lower calorie beers
- Lower carb beers
This pack treats a 40 pint (23 litre) batch of beer.
In beer there are sugars created in the mash that are not able to be eaten by the yeast (complex non-fermentable sugars). These sugars leave a sweetness in the beer. If you want your beer to be drier, you can add this enzyme which breaks those complex sugars into sugars that the yeast can eat and convert to alcohol.
Glucose Amylase is also great when brewing a starchy wine such as potato or rice. This helps break down the starches into sugars the yeast can eat and also helps prevents a starch haze.