Description
White Labs WLE4100 Ultra-Ferm
Ultra-Ferm reduces saccharification times, saccharifies unmalted cereal brews, and increases attenuation. Add 1 vial of Ultra-Ferm at beginning of mash-in.
Ultra-Ferm is very effective for ethanol or dry beer production: Brewers often want to produce light beers or dietetic beers. In these cases the brewer wants a controlled or complete hydrolysis of starch and dextrins to fermentable glucose. Traditional brewing methods permit only 75 to 80% hydrolysis of starch present in the grain raw material. Ultra-Ferm amyloglucosidase permits total hydrolysis of dextrins to fermentable glucose, from all types of starch.
Optimal Mash Temperature: 55 – 60ยฐC
Temperature should not exceed 60ยฐC
Amyloglucosidase can be completely denatured when the wort is held at 85หC for 10 minutes
Optimal pH Range: 3.5 – 5.5
