Gluco-Amylase Enzyme 1 oz (U.S.)
Gluco-Amylase Enzyme – Amyloglucosidase
Gluco Amylase Enzyme is added to your mash to convert dextrins (a type of carbohydrate) into fermentable sugars and is most often used when producing whisky.
– Gluco Amylase is often used in fermenting all-grain recipes for craft spirits.
– Add Gluco to your mash at room temperature.
– Gluco is only used in fermenting light beers because the Gluco breaks everything down to the point that you have a very low-bodied (and often dry) beer.
– Although Gluco is perfect with something like baker’s yeast, you don’t need to add it if you’re using many turbo yeasts.
50g – 100g per 100lb of grain or starch.