Glucoamylase is an enzyme which breaks down starch into simple sugars. Unlike Alpha Amylase which is best used during the mash, Glucoamylase is best used at the start of fermentation when using raw grains, potatos, or corn, to help convert the starches to sugars during the ferment.
Sufficient for: Up To 22.0 lbs Liquefied Starch For Fermentation Volumes Up To 6.6 Gallons.
Enzyme Systematic Name: Glucan 1,4-Alpha-Glucosidase Enzyme Activity (u/g): > 100,000
Temperature Tolerance: 86-149°F - Optimum 122-140°F
Net weight 12 grams for batch sizes up to 6.6 gallons.
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