Attenuation & Fermentation Enzymes

DIAZYME® 87 – Glucoamylase

• Efficient blend of glucoamylases to maximize starch conversion
• Lower residual starch
• Achieve highly attenuated beers (RDF >87%) in less time and with lower doses compared to similar enzyme activities.
• Application: Add at mashing or right after.

DIAZYME® X4 – Glucoamylase

• Maximize hydrolyses of starch into fermentable sugars
• Achieve RDF > 83%
• Minimizes residual carbohydrates
• Application: Add directly to mash or right after at mashing in.

DIAZYME® TGA MASH – Glucoamylase

• Maximize starch conversion
• Minimize residual carbohydrates
• Provides a high degree of attenuation
• Suitable for application in mash or at fermenter
• Application: Add directly to mash or right after at mashing in.

DIAZYME® FA – Fungal α-amylase

• Increase fermentable carbohydrates, mainly maltose
• Assists in removing haze due to residual starch
• Improves attenuation and fermentation rate
• Application: Add to cold wort when temperature cools to below 60 °C (140 °F) before or with pitching of yeast or during fermentation. Add in conjunction with DIAZYME® P10 for RDF improvement.

ALPHALASE® AP4 – α-amylase, β-glucanase & protease

• More efficient barley brewing up to 60%,
• Use with undermodified malt or gluten free grains
• Improve sustainability by using local grains
• Application: Add at mashing in or right after.

ALPHALASE® AP3 – α-amylase, β-glucanase & protease

• Allows for high barley brewing (up to 60%)
• Fast liquefaction at low water to grist ratio
• Provides consistent levels of FAN
• Optimize extract yields without undesirable impacts on foam, fermentation or flavor profile
• Application: Add to mash at mashing in or right after.

Please contact your Gusmer Technical Sales Rep for application guide or additional questions.