Kosher Product

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SKU: GLUC Categories: , Tag:
  • Product description

    Glucanase can be used to improve lautering of any grain mash or to improve modification of any malting barley.

    Glucanase is produced from a non-genetically modified culture to food grade, FCC, WHO/FAO, Kosher and Halal standards. It is an FDA approved fungal β-glucanase derived from fermentations of Trichoderma longibrachiatum (formerly Trichoderma reesei).

    This product is a cellulase enzyme complex which is standardised on β-glucanase activity, but which also has significant side activities, containing cellulase, hemicellulase activity catalysing the endo-hydrolysis of β-glucans, 1,4 β‑glucosides and 1,4 β-xylans in barley, wheat and other cereal substrates.

    The activity of Glucanase is expressed in β-glucanase activity units. One unit of β-glucanase activity will catalyse the hydrolysis of β-glucan, resulting in the release of 1 micromole of glucose equivalents per minute under assay conditions.


    -Improved Mash filtration
    -Decreased wort viscosity and improved run-off times
    -Increased extract
    -Improved haze in finished beer

    How much of the product to add and where to add it?


    Glucanase should be added directly to the mash at between 0.5kg and 1kg/tonne of grist, depending upon the level of β-glucans present and the composition of the mash.


    In a fermentation vessel, Glucanase can be used at a rate between 7 and 20ml/hl, dependent upon the gravity of the beer and amount of glucan.


    In a conditioning tank, Glucanase can be used at a rate between 7.5 and 20ml/hl.


    Glucanase should be diluted into the chitting water and sprayed onto the malt at a rate of between 0.05% and 0.2% w/w on barley; or between 0.5 and 2.5 ml/kg barley in the normal volume of chitting water.

    Temperature and pH characteristics

    The enzymic activity of Glucanase is effective in the temperature range from 40°C to 75°C, with the optimum performance at 60°C. The exact temperature optimum will depend on many process variables, such as time, substrate nature and concentration. The enzyme can be inactivated by holding for 10 minutes at a temperature of 85°C. There is no residual enzyme activity after the kettle boil.

    The pH range for the activity of Glucanase is approximately from 3.5 – 6.5, with an optimum performance at pH 5.5. The exact pH optimum will depend on process variables, including temperature, time, substrate nature and concentration.

  • Additional information

    Additional information

    Weight (kg)

    25, 0.5

    Stock Unit


    Stock-to-base Ratio


    Available In

    Glucanase (25kg), Glucanase (5kg)