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Pours gold ale, with white head. Pleasant malt aroma with soft fruit undertones. Lovely malt sweetness with a hint of vanilla, well balanced with hop bitterness and clean aftertaste.
ABV Approx: 4.4%
IBU: 28-36
Optimal Fermenting Temp: 20 - 25ºC
Makes:23 L
Yeast: Standard Ale Yeast 5g
Brewing Sugar Required: 1.2kg Pure Liquid Malt Extract or 1kg Dextrose
Pours dark black, with tan head. Berry fruit aroma, with a touch of coffee and chocolate. Initial sweet malt flavour smooth with full roasted malt character throughout with dark fruits and dark chocolate notes.
ABV Approx: 4.4%
IBU: 30-40
Optimal Fermenting Temp: 20-25ºC
Makes:23 L
Yeast: Standard Ale Yeast 5g
Brewing Sugar Required: 1.2kg Pure Liquid Malt Extract or 1kg Dextrose
A replacement lid for the Plastic Barrel Fermenters. Fits both 30L and 60L fermenters.
The Mangrove Jack's CO2 Regulator is a quality regulator that provides reliable gas control.
Can be attached to any co2 cylinder with type 30 / W21.8 thread.
Ultra-Ferm is a liquid amyloglucosidase (highly concentrated) from selected classical strain of Aspergillus niger that completely hydrolyzes dextrins into fermentable glucose. It helps eliminate residual sugar, allowing you to achieve a dry flavour profile. Ultra-Ferm is often used to
APPLICATIONS:
1) To reduce saccharification times.
2) To saccharify unmalted cereal brews.
3) To increase attenuation.
FUNCTION IN 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.
In the brewhouse, the recommended application dosage of Ultra-Ferm is 0.8 to 3.2L per ton of starch. It can be added at the beginning of the mash-in. Ultra-Ferm optimal pH is between 3.5 and 5.5. Temperature should not exceed 60°C. Amyloglucosidase activity is completely destroyed when the wort is held at 85°C for 10 minutes.
FUNCTION IN SPIRITS PRODUCTION:
After starch liquefaction by alpha-amylase, dextrins are hydrolysed in glucose by amyloglucosidase, before alcoholic fermentation. Ethanol production is faster and yield is higher. The recommended saccharification temperature is 60°C.
A suitable substrate for saccharification is a liquefied starch with a dextrose equivalent (DE) between 10 and 20. A higher DE than 20 might reduce the saccharification efficiency. The concentration of the substrate will also influence the saccharification efficiency. A concentration of 20-25% is a general practice. ULTRA-FERM dosage, for given reaction time, depends on the amount of glucose requested. It is usually recommended to add 400 ml per ton of starch for a fast hydrolysis. Possible pH range of use is from 3.5 to 5.5 with optimal between 4.0 and 5.3.
Optimal temperature is 60°C. Amyloglucosidase activity is completely destroyed when the saccharified liquor is held at 85°C for 10 minutes. As an example: a yield of 94% glucose can be obtained after 40 hours with 36000 AGI per kg dry matter; after 72 hours with 17000 AGI/kg and after 85 hours with 13000 AGI/kg, at pH 4.5 with temperature 60°C.
From: White Labs, USA
Replacement O-ring for a universal poppet.
