Introduction

The Brewing Industry traditionally utilizes malted barley to produce beers. The malt enzymes will vary widely depending upon the grain itself, the malting process and the degree of kilning. Commercial enzymes are now being used to supplement the enzymes within the malt to give a more consistent yield as well as a reproducible taste profile. Enzymes can also reduce the off flavors in beer like diacetyl and eliminate the need for diacetyl rests.

Craft Brewers are developing unique beers utilizing nontraditional grains like sorghum and rye. Commercial enzymes can help solve the issues caused by these grains. J. Tech Sales offers enzymes for use in the Brewing Industry. Contact J. Tech Sales today to discuss your specific needs.

Value Proposition

• Improved yield• Reduced process time• Improved beer filtration and Lauter Tun operation• Consistent and reproducible taste profile• Reduced diacetyl levels• Eliminate the need for diacetyl rests• Better utilization of specialty grains like rye and sorghum

The process flow diagram (Fig 1.1) is a representation of a brewing process, illustrating typical uses for commercial enzymes.

Milling Mash Mixer

Water

Wort

Hops

Lauter Tun

Cooling Whirlpool Separator Kettle

Fermentation Maturation Packaging

Fig. 1.1

Maturex® Pro

Ultraflo® MaxUltimase® BWL-40Amylase AG 300LAttenuzyme® Core

Ondea® Pro

STANDARD RECOMMENDATION FOR THE FOLLOWING CONCERNS:

Reducing Diacetyl & Eliminating Diacetyl Rests

Maturex® Pro α-acetolactate decarboxylase (ALCD)

0.5-1.0g/HL wort

0.5-1.0g/barrelYES 3.5 - 6.5 20 - 45

(68 - 113)

Product Enzyme Usage Levelsas Noted GMO Status pH Range Temperature,

°C (°F)

Highly Attenuated Beers, Flavored Alcohol Beverages

Product Enzyme Usage Levelsml/MT grist GMO Status pH Range Temperature,

°C (°F)

Attenuzyme® Core Glucoamylase 350 - 1000 YES 4.3 - 6.5 30 - 80(86 - 176)

Amylase AG 300L Glucoamylase, α-amylase 250 - 500 NO 3.0 - 7.0 30 - 75(86 - 167)

Attenuzyme® Pro Glucoamylase, pullulanase 200 - 5000 YES 4.3 - 6.5 30 - 80(86 - 176)

Termamyl® Classic Thermostable α-amylase 500 - 600 NO 4.0 - 8.0 30 - 95(86 - 203)

Other Enzymes

Termamyl® SC DS Thermostable α-amylase 200 - 600 YES 4.0 - 8.0 30- 95(86 - 203)

Product Enzyme Usage Levelsml/MT grist GMO Status pH Range Temperature,

°C (°F)

Neutrase® 0.8L Neutral protease 200 - 2500 NO 5.5 - 9.0 30 - 80(86 - 176)

Fungamyl® BrewQ α-amylase 80 - 300 NO 3.5 - 7.0 30 - 68(86 - 154)

All products listed are food grade, Kosher, and Halal.

Improved Beer Filtration & Lauter Tun Operation

Ultimase® BWL-40 β-gluconase & xylanase 200 - 500 NO 3.0 - 7.0 30 - 75(86 - 165)

Product Enzyme Usage Levelsml/MT grist GMO Status pH Range Temperature,

°C (°F)

Ultraflo® Max β-gluconase & xylanase 150 - 300 YES 3.0 - 7.0 30 - 75(86 - 165)

Product Enzyme Usage Levelsml/MT grist GMO Status pH Range Temperature,

°C (°F)

Ondea® Pro β-gluconase, xylanase, α-amylase, pullulanase, protease, lipase 1500 - 2500 YES 3.5 - 6.5 12 - 95

(55 - 203)

Specialty Grains & Unmalted Grains

Amylase AG 300L Glucoamylase, α-amylase 250 - 500 NO 3.0 - 7.0 30 - 75(86 - 167)

Attenuzyme® Core Glucoamylase 350 - 1000 YES 4.3 - 6.5 30 - 80(86 - 176)

Pectinex® Yieldmash Extra Pectinases 80-150

ml/MT Fruit YES 3.0 - 6.0 30 - 65(86 - 150)

Cider Production

Product Enzyme Usage Levels GMO Status pH Range Temperature, °C (°F)

Pectinex® Ultra AFP Pectin lyase & hemicellulase 150 - 250 ml/MT Fruit NO 3.0 - 6.0 30 - 65

(86 - 150)

Pectinex® XXL Pectin lyase, polygalacturonase 30 - 50 ml/1000 l Juice NO 3.0 - 6.0 30 - 65

(86 - 150)

Amylase®AG XXL Glucoamylase 20 - 50 ml/1000 l Juice NO 3.0 - 6.0 30 - 65

(86 - 150)

This brochure does not represent the complete list of available products. Contact your J. Tech Representative for more information.

J. Tech Sales, a Maroon Group LLC Company6531 Park of Commerce Boulevard | Suite 170Boca Raton, Florida 33487T: 888-803-8270L: 561-995-0070F: 561-995-0112W: www.jtechsales.com