Misc addition
Amyloglucosidase (AMG / Ultra-Ferm)
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Type
- Enzyme
- Added at
- mash
- Form
- liquid
- Formula
- n/a
- Concentration
- sold as the pure compound
- Typical dose
- 1–4 mL per 20 L of mash or wort
- Timing
- Added to the mash at a saccharification rest, or to the fermenter for extra attenuation.
Before you use it
Mash-side it prefers about 55–60 °C and denatures in a normal mash-out; fermenter-side it keeps working and can dry a beer out from under you, so dose less and taste. It will also chew priming sugar if any is left active at packaging. Store refrigerated.
Description
A glucoamylase that clips glucose off the end of dextrins, pushing attenuation well past what malt enzymes alone can do. The enzyme behind brut IPA, low-carb beer and any beer that needs to finish bone dry, sold as Ultra-Ferm, Attenuzyme and generic AMG.