A liquid enzyme, specially-formulated blend of α-amylase, ß-glucanase and proteases reducing mash viscosity that aids lautering and sparging, helping to avoid a stuck sparge and increasing conversion efficiency.
When brewing beer with alternative cereal grains, such as millet &/or rice (NGCI), it's recommended to include exogenous enzymes in your mash to aid with full conversion of available starches to sugars.
Include at the start of a rising step-mash schedule in conjunction with Ceremix-Flex for best results.
Enzymic activity is effective in the temperature range between 40°C to 70°C, with optimum performance at around 60°C. This enzyme will denature in the boil. Recommended dose 1ml per approx. 450g (1lb) of grain in the mash.