A highly concentrated liquid amyloglucosidase derived from a select strain of Aspergillus niger. Rather than acheiving 75 to 80% hydrolisis of present starches, as you would with traditional brewing methods, Ultra Ferm allows total hydrolisis of dextrins to fermentable glucose, from all types of starch.
Add at the beginning of the mash.
Ideal mash pH: 3.5-5.5
Temp should not exceed 140˚F (60˚C). Emzyme is rendered ineffective when held at 185˚F for 10 minutes.