CHF 98.00 HT
En stock
Attenuaid can be used to remove hazes caused by residual starch, increase rate of fermentation and wort attenuation.
Attenuaid is best added to chilled wort before or at the same time as yeast pitching.
Attenuaid is an alpha-amylase enzyme preparation from a fungal source (Aspergillus oryzae). Benefits • Increased rate of fermentation • Increased wort attenuation • Can be used to remove hazes caused by residual starch • Typically inactivated by pasteurisation Principle Alpha Amylases act upon the α-1,4 linkages in starch primarily producing maltose. Fungal Amylases are active at lower temperatures and pH levels appropriate for addition to wort on collection and finished beer. Optimal activity for this enzyme is 50oC and pH 5 but activity is good at lower pH’s and temperatures. This enzyme is typically inactive at mash temperatures above 60oC-62oC. Using the product Attenuaid is best added to chilled wort before or at the same time as yeast pitching. Typical dose rates for this application is 0.06kg-0.45kg per MT of Grist depending on grist make up and desired attenuation. For potable alcohol production dose rates can be increased to up to 1.6kg per MT of grist. When used in the mash tun dose rates of 0.5-1.5kgs per MT of grist however care should be taken with mashing conditions to ensure the enzyme does not become de-activated. Additions can also be made during conditioning to remove residual starches causing haze and filtration problems. Guidelines for use • Check that the product is within its shelf life before use • Ensure that the enzyme is well mixed / evenly dispersed throughout mash / wort. • Read the Safety Data Sheet prior to use.
Murphy & Sons
This product is sent by Planzer transport.
Cost is 12.- per 25 KG weight max.
Delivery from stock is one to for open days.
Technical data sheet
Security data sheet
