Glucabuster | Mashing Enzyme 1oz

• Improves Mash Flow and Efficiency: Glucabuster breaks down glucans, arabinoxylan, and cellulose to prevent stuck mashes and slow runoff, ensuring smoother lautering and improved yield.
• Enhances Downstream Filtering: By breaking down polysaccharides, Glucabuster helps simplify filtering in later brewing stages, ensuring cleaner and faster processes.
• Effective Across a Wide Range of Temperatures and pH Levels: Works efficiently within a temperature range of 120-185°F and an ideal pH range of 4.7-7.0, making it versatile for various brewing conditions.
• Highly Concentrated and Easy to Use: With just 1/4 tsp needed per 5-gallon batch, Glucabuster offers a highly concentrated solution for improving mash flow and overall brewing efficiency.

Additional Notes:
Endosperm cell walls are made up of non-starch polysaccharides, of which, in barley, β-glucans account for 75% with arabinoxylan (pentosan) and cellulose accounting for most of the rest. In wheat, the arabinoxylan content is higher. Glucabuster is composed of the cell wall hydrolases β-glucanase, xylanase, and cellulase, which break down the β-14 bonds in these polysaccharides. These enzymes can be equally important to their more famous starch degradation enzymes, α-Amylase and β-Amylase.  Glucanase, xylanase, and cellulase are naturally found in malt but decrease during the kilning stage of malting. Depending on your recipe, adding these enzymes is important to assist with lautering and later with filtering. Refrigeration is recommended, but store at least below 70°F.