Using a set of enzymes for grain mash, it will allow you to make the highest quality bourbon, whiskey, cognac and rye soup.
The saccharification enzyme is used for meal, which is used, for example, in grain mash.
The enzyme is used for 20-25 kg of grain, middlings, flour - 100 L of grain mash.
Optimal pH and the enzyme's working range is pH 5-5.5
Optimum temperature 55-60 ° C
APPLICATION INSTRUCTIONS:
After the mash has cooled down to 60 ° C, add citric acid to acidify the mash. The mash should have a pH of 5-5.5.
We check the pH strip. We give the saccharification enzyme dissolved in water in the amount of 1 ml of the enzyme per 2 kg of meal or flour. We mix very thoroughly.
When the mash cools down to 30 ° C, add hydrated yeast. We must remember that the temperature of the yeast leaven and the mash should be the same.
Alpha-amylase:
DESCRIPTION
The enzymes we offer come from the best producer in the EU, which is based on quality.
Using a set of enzymes for grain mash, it will allow you to make the highest quality bourbon, whiskey, cognac and rye soup.
ALPHA-AMYLASE - The liquefying enzyme is used for meal, which is used, for example, for grain mash.
The enzyme is used for 20-25 kg of grain, middlings, flour - 100 L of grain mash.
Dosage 150ml per 1000kg of starch.
APPLICATION INSTRUCTIONS:
Before mashing, prepare a certain amount of grist or flour, measure the appropriate amount of the liquefying enzyme and dissolve it in water in a ratio of 1 to 10.
We boil three liters of water for each kilogram of meal. Pour the kernel into the boiling water, mix it thoroughly and add the hydrated enzyme.
With traditional mashing, the enzyme is poured into the mash at a temperature of 80-90 ° C
Optimum mash pH 5.8-6.8
Optimum temperature 80-90 ° C
Temperature range 70-100 ° C
PH range 5.2-7.5
For mashed potatoes, the dose should be doubled.
The enzyme may also be added to "unglued" starch prior to heating. In this situation, we divide it into two parts. The second part of the enzyme is given after heating the mash to 90 ° C. After these activities, the starch contained in the mash is liquefied.
Viscosity reducer:
DESCRIPTION
Using a set of enzymes for grain mash, it will allow you to make the highest quality bourbon, whiskey, cognac and rye soup.
The enzyme is used to break down non-fermentable polysaccharides.
The enzyme is used for 20-25 kg of grain, middlings, flour - 100 L of grain mash.
The viscosity-reducing enzyme is used for meal, which is used e.g. for grain mash.
This formulation effectively reduces the viscosity of the mash with a high dry substance (DS) content by hydrolyzing non-starch polysaccharides. This makes it the best enzyme for fermenting high-density mash (HGF).
After adding 300 g of enzyme per 1 ton of starch, the viscosity of the mash with 100% ground rye can be reduced by 80%.
This allows the processing of rye mash with a dry substance content of 36%. This preparation reduces the viscosity of wheat, barley and triticale mash.
Optimum enzyme working temperature: 45 - 65 ° C
Optimum pH 4 - 6
Dosage: 30g to 300g per 1 / t of starch
1ml = 1.25g
Froth,Foam reducer:
DESCRIPTION
Antipiana is typically used in grain mash to reduce the high production of foam during rapid fermentation, which doubles the volume of the mash.
1 package is for about 100 L of sugar settings, cereal mashs.
APPLICATION INSTRUCTIONS:
Mix the contents of the package before use.
The measured amount of enzyme should be diluted in ½ glass of water, poured into the setting and mixed thoroughly.
We add the emulsion as soon as the mash starts to work 4-6 hours after adding the yeast to the mash.
50 ml of enzyme is enough for 1000-2500 liters of mash
For the 50 l setting, a dose of 0.25 ml of enzyme can be used. Recommended use of a pipette.