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 - 60°C
Temperature should not exceed 60°C
Amyloglucosidase can be completely denatured when the wort is held at 85˚C for 10 minutes

Optimal pH Range: 3.5 - 5.5