Misc addition
Beta-Glucanase
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
- 0.5–2 mL per 20 L of mash
- Timing
- Added at mash-in, ideally during a short rest around 45–50 °C.
Before you use it
It is a mash enzyme — boiling kills it, so it does nothing in the kettle. A 10–20 minute rest near 45 °C is the usual window; adding it to a single-infusion mash still helps but less so. Do not confuse it with AMG: this thins wort, it does not dry the beer.
Description
Breaks the β-glucan gums in oats, rye, wheat and undermodified malt that otherwise turn the mash into porridge and the lauter into a stall. Standard insurance in oatmeal stout, rye IPA and any hazy that leans on flaked oats.