CellarScience Glucabuster Mashing Enzyme Improves Lautering & Yield

Description

CellarScience Glucabuster Mashing Enzyme Improves Lautering & Yield
CellarScience Glucabuster Mashing Enzyme Improves Lautering & Yield
Glucabuster by CellarScience improves lautering and yield while making potential downstream filtering easier. Highly concentrated ß-glucanase breaks down glucans that can lead to stuck mashes and slow runoff. Xylanase and Cellulase break down the polysaccharide chains of arabinoxylan and cellulose. Together, all three enzymes help keep today’s challenging mashes flowing right.
Use
:
Add 1/4 tsp per 5-gallon batch at mash-in. Glucabuster works in a range of 120-185°F and ideally at a pH range of 4.7-7.0.
Additional Notes
:
Endosperm cell walls are made up of non-starch polysaccharides, of which, in barley, β-glucans account for 75% with arabinoxylan (pentosan) and cellulose accounting for most of the rest. In wheat, the arabinoxylan content is higher. Glucabuster is composed of the cell wall hydrolases β-glucanase, xylanase, and cellulase, which break down the β-14 bonds in these polysaccharides. These enzymes can be equally important to their more famous starch degradation enzymes, α-Amylase and β-Amylase.  Glucanase, xylanase, and cellulase are naturally found in malt but decrease during the kilning stage of malting. Depending on your recipe, adding these enzymes is important to assist with lautering and later with filtering. Refrigeration is recommended, but store at least below 70°F.
The recommended shelf life is 12 months from the date the package is opened.
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