Reduce saccharification time, break down starches in unmalted cereals, and increase attenuation. Allows total hydrolisis of dextrins to fermentable glucose, from all types of starch.
Great for making Brut IPAs or Champagne Beers by eliminating residual sugar, allowing you to acheive the dry flavor profile that is signature to the style. It can also be used for the production of low calorie and extra high-alcohol beers, as well as light or diatetic beers.
Add at the beginning of the mash-in. Amyloglucosidase activity is completely destroyed when the wort is held at 185°F for 10 minutes.
When added alongside the yeast pitch, you can achieve a final gravity of 1.000.