@Philthebrewer
β-glucanase enzyme is used to break down the beta glucans in the cell walls of grains. These beta glucans cause gumminess in the grain, similar to bread dough, and can lead to problems with excess haze and stuck/slow lautering. This is especially true for mashes containing significant wheat or rye, as these grains do not have a husk like barley and tend to drain poorly and gum up. Glucanase enzyme can reduce or eliminate the need for bulky additions like oat hulls to circumvent this problem. It is also highly beneficial if brewing with unmalted adjuncts, which can have a similar problem.
This glucanase can be added directly to the mash to work alongside the saccharification stage. Typical addition rates are 0.5 – 1 litre per tonne of grist, which equates to roughly 2.5 – 5 mL for a standard 23 litre batch of beer. The enzyme is highly active from 40°C to 75°C (optimum 60°C) and from pH 3.5 to 6.5 (optimum 5.5), which is well within normal mash ranges. It is deactivated during the boil.
Advantages of glucanase enzyme in the mash include:
- Reduced haze in finished beer
- Decreased wort viscosity and improved drainage
- Increased extract efficiency
- Improved mash filtration
I get it from a local homebrew store that must have divided it up from a bigger batch. Seems a reasonable price at 3 pounds fifty for a 100ml.
So good for about 10 x 25 litre brews.
@Hop_it
If it's a 5kg package wont it be about 5000ml divide by 10ml is 500 .
So good for 500 x 25 litre batches
That's ten years worth at a brew a week so a completely impractical quantity.
I have checked the Gladfield price list they only do 25kg and 1kg packages. The 1 kg is 8 pounds equivalent. But I expect the postage would be prohibitive and given how long it takes for a card to get to the uk from here I expect it would be off.
AB Vickers also seem to produce glucanase and they are also in the uk. Might be worth a call.