Enzymes

BriesSweet™ White Sorghum Syrup 45DE High Maltose is a concentrated wort made from 100% white sorghum grain. It functions as a 1:1 substitute for Liquid Malt Extract for 100% extract brewing to produce gluten free beer. 3.3 lb/ 1.5 kg tub.

Malto-dextrin is less than 5% fermentable. 

Use up to 8 oz. in 5 gallons to increase body and mouthfeel. 

Add to wort during boil.

D-180 is the premium extra dark Belgian style Candi Syrup. It has the unmistakable flavors of fresh ground coffee, dark stone fruit, and toasted bread. D-180 is the basis for the perfect cloning of Westvleteren 12, Rochefort 10, and many other dark Belgian Ales.

This syrup is actually made in Belgium, and is the same sugar that the breweries themselves are using to craft their smooth, rich, and malty beers that have been enchanting home brewers for years. 

Amber Candi Syrup possesses rich overtones of toffee and caramel.

"Simplicity" Belgian-style Blonde Candi Syrup unlike anything available on the market today. 

D-90 is by far the most universal of Belgian style Candi Syrups and is made with pure Beet sugar. This syrup creates an unmistakable and subtle chocolate back-palate, toffee, and toasted bread flavors that make a dark Candi Syrup truly brew-worthy. This syrup will insure the caramel aroma and rich flavors of award winning Belgian style ales.

Proganozyme Beta Glucanase is a unique enzyme complex that catalyzes the breakdown of barley and malt beta-glucans and is capable of solving a range of problems encountered with such high molecular-weight polysaccharides. Because of its tolerance to a wide range of pH and temperatures, beta glucanase can be used either in mashing or during fermentation of beer. It reduces wort viscosity, improves solid/liquid separation, lautering and filtration. Beta glucanase is especially useful when malt quality may be variable or under-modified or when barley is used as an adjunct.

Dosage: 2-3 g per 5 US gallons

1 oz package.

Opti- Mash 1L;  A thermostable alpha-amylase especially useful in mashes that use adjuncts.  Ensures starch liquefaction and improves extract yield.

By special request only.

AMYLEX® 5T – Thermostable bacterial α-amylase

• Excellent adjunct liquefaction for a faster viscosity break
• Allows for use of low water to grist ratio
• Efficient starch liquefaction for reduced processing costs
• Broad pH tolerance
• Application: Add to cereal cooker before cooking or into the mash

White Labs Opti-Mash 1L

A thermostable alpha-amylase especially useful in mashes that use adjuncts. Ensures starch liquefaction and improves extract yield. 

By special request only

Available by request only- 28kg

DIAZYME® SSF – Glucoamylase & protease

• Improve yeast vitality for consistent fermentations
• Increase fermentation rate
• Increase alcohol yields
• Recommended for Simultaneous Saccharification and Fermentation
• Application: Add to cooling mash when temperature reaches 60 – 65°C (140 – 149°F) before pitching yeast.

Clarity Ferm from White Labs eliminates the appearance of chill haze, while also increasing the shelf life of packaged beer. It also significantly reduces the gluten in beers brewed with barley and wheat. Simply add when pitching yeast, and Clarity Ferm will do its work during fermentation.

NOTE: If you have gluten allergies, you should check with your doctor and carefully test with small portions of the finished beer.  

Dosage: 

• 10mL Homebrew vial - 20L/ 5 US gallons batch
• 250mL and 1L Professional (more concentrated) - use 10-12mL per 1 bbl (31 US Gallons). For a 23L batch, use 2mL for haze reduction, 2.3mL for gluten reduction.

Choose package size from drop-down list.