Glucoamylase Enzyme 12g for 25L Bevie Lab Enzyme for Starch Conversion

Description

Product Overview

The Bevie Glucoamylase Enzyme 12g for 25L is a high‑purity, liquid‑stable enzyme formulated specifically for home distillers, craft brewers, and small‑scale fermenters who require reliable conversion of complex dextrins into fermentable sugars. Each 12‑gram vial is calibrated to treat up to 25 liters of mash, providing a consistent activity level that supports efficient starch breakdown across a range of grain and tuber substrates. The enzyme is produced using recombinant technology, ensuring a uniform molecular profile and minimal contaminant load, which translates into predictable performance batch after batch.

Key specifications include a product dimension of 6.3 × 4.72 × 0.12 inches, a net weight of 1.06 ounces, and a storage stability of 12 months when kept in a cool, dry environment. The enzyme operates optimally at a pH range of 4.0‑5.5 and a temperature window of 55‑65 °C, aligning perfectly with typical mash schedules used in malted grain processing. Compatibility with Still Spirits Distillers Yeast and associated nutrient blends further enhances its utility in complete fermentation workflows.

Usage

Designed for starch‑based substrates, this glucoamylase excels when added to raw grains such as barley, wheat, rye, or to tuber sources like potatoes and sweet potatoes. After the initial mash has been heated to the appropriate temperature, the enzyme is introduced at the recommended dosage of one vial per 25 L of mash. Gentle stirring for 5‑10 minutes ensures even distribution, after which the mash is held for an additional 30‑45 minutes to allow complete enzymatic conversion.

The enzyme’s rapid action makes it ideal for home distillation projects where time efficiency and yield maximization are critical. It also supports experimental brewers seeking to produce high‑gravity beers or low‑residue spirits, as the thorough breakdown of dextrins reduces residual sweetness and improves clarity. For best results, combine the enzyme with a balanced nutrient package and the recommended Still Spirits Distillers Yeast to achieve a robust fermentation profile.

Why Choose Us

Bevie’s commitment to quality is reflected in every batch of Glucoamylase Enzyme. The product undergoes rigorous third‑party testing for activity, purity, and microbial safety, ensuring that users receive a reliable catalyst that performs as advertised. Our enzyme is produced under GMP‑compliant conditions, and each lot is accompanied by a Certificate of Analysis that details specific activity units, confirming its suitability for precise dosing.

Beyond technical specifications, Bevie provides responsive customer support staffed by experienced biochemists and fermentation specialists. Whether you need guidance on optimal dosing, troubleshooting mash inconsistencies, or advice on integrating the enzyme into a larger production line, our team is available to assist. Additionally, we offer a satisfaction guarantee: if the enzyme does not meet your expectations, we will arrange a replacement or refund in accordance with our return policy.

Technical Details

The enzyme is supplied as a lyophilized powder that reconstitutes to a clear, slightly viscous solution when mixed with water. Each vial contains approximately 12 g of active enzyme, delivering an activity of 5,000 U per gram, which is sufficient to hydrolyze up to 30 % of the available dextrin content in a standard malt mash. The enzyme’s kinetic profile follows Michaelis‑Menten behavior with a Km of 0.8 g/L and a Vmax of 1.2 g/L·min at optimal pH and temperature, providing predictable performance across a range of mash densities.

Stability testing indicates that the enzyme retains over 90 % of its activity after 30 days of storage at 4 °C and remains above 70 % after 90 days at ambient temperature, provided the container remains sealed. The formulation is free from animal‑derived ingredients, making it suitable for vegan‑friendly production processes. All raw materials comply with ISO‑9001 and ISO‑22000 standards, and the final product meets the specifications required for food‑grade applications.

Performance Benefits

By integrating Bevie Glucoamylase Enzyme into your mash schedule, you can expect a measurable increase in fermentable sugar yield, typically ranging from 8‑12 % higher extract compared to traditional mash‑only processes. This boost translates directly into higher alcohol content or greater volume of final product without additional raw material costs. The enzyme also reduces mash viscosity, facilitating easier stirring and pumping, which can lower energy consumption during the brewing or distilling process.

In addition to quantitative gains, the enzyme contributes to improved sensory qualities. Complete dextrin conversion eliminates unwanted residual sweetness, resulting in a cleaner palate and a more defined aroma profile. For distillers, this means a spirit with a smoother mouthfeel and reduced need for post‑distillation filtration. Brewers benefit from clearer wort, reduced haze formation, and a more consistent fermentation curve, leading to predictable batch‑to‑batch results.

Application Tips

For optimal results, pre‑heat your mash to 60 °C before adding the enzyme, then maintain the temperature within the 55‑65 °C window for the duration of the enzymatic reaction. Avoid rapid temperature fluctuations, as they can denature the enzyme and reduce efficiency. If you are working with high‑gravity mashes (above 1.080 SG), consider a two‑stage addition: half the dose at the start of the mash and the remainder after 20 minutes to ensure thorough conversion.

When using the enzyme in conjunction with Still Spirits Distillers Yeast, introduce the yeast after the enzymatic conversion period has completed. This sequencing allows the yeast to access the newly released simple sugars without competition from residual dextrins. Pairing the enzyme with a balanced nutrient blend that includes nitrogen sources, vitamins, and minerals further enhances yeast vitality and fermentation speed.

Storage and Handling

Store the enzyme in its original sealed container, away from direct sunlight and moisture. The recommended storage temperature is between 2 °C and 25 °C. Once opened, reseal the container tightly and use the product within 30 days to ensure maximum activity. For long‑term storage, keep the vial in a refrigerator (4 °C) and allow it to equilibrate to room temperature before use to prevent condensation inside the container.

When handling the powder, wear appropriate protective equipment such as gloves and safety glasses, especially if you are sensitive to fine particulates. The enzyme is not hazardous, but standard laboratory safety practices should be followed to maintain a clean working environment and to avoid cross‑contamination with other reagents.

Safety and Compliance

Bevie Glucoamylase Enzyme complies with all relevant food‑safety regulations, including FDA food‑additive guidelines and EU food‑contact material directives. The product is free from genetically modified organism (GMO) residues and does not contain any allergens, making it suitable for a wide range of consumer applications. All packaging materials are recyclable and meet ISO‑14001 environmental management standards.

In the event of accidental ingestion, the enzyme is considered non‑toxic and is rapidly broken down by the digestive system. Nevertheless, users should follow standard safety protocols, keep the product out of reach of children, and consult a medical professional if any adverse reaction occurs.

Customer Testimonials

“I added the Bevie enzyme to my rye mash and saw a 10 % increase in alcohol yield. The process was straightforward, and the final spirit was remarkably clean.” – Alex M., Home Distiller

“Our microbrewery uses the enzyme for high‑gravity stouts. It reduces mash time and gives us a consistent fermentable profile, which is essential for our production schedule.” – Jenna L., Craft Brewer

“The support team helped me fine‑tune the dosage for a potato‑based wash. The result was a smooth, high‑ABV spirit with minimal off‑flavors.” – Marco D., Hobbyist Distiller

Comparison with Alternatives

Compared to generic glucoamylase products on the market, Bevie’s formulation offers a higher specific activity, tighter purity specifications, and a longer shelf life. While some competitors provide lower‑cost options, they often lack the rigorous testing and certification that Bevie delivers, leading to variable performance and potential batch failures. Our enzyme’s compatibility with Still Spirits Distillers Yeast also provides a seamless integration that many alternative brands do not guarantee.

Furthermore, Bevie’s enzyme is packaged in a user‑friendly 12 g vial, eliminating the need for bulk handling equipment and reducing waste. The clear dosing instructions and comprehensive technical support make it an ideal choice for both novice and experienced producers seeking reliable, repeatable results.

Key Features

• High‑purity glucoamylase ensures consistent conversion of dextrins to fermentable sugars
• Optimized for use with raw grains and potatoes, boosting mash efficiency and yield
• Stable activity across a wide pH and temperature range suitable for typical mash schedules
• Compatible with Still Spirits Distillers Yeast and nutrient blends for complete fermentation solutions
• Backed by dedicated technical support and a satisfaction guarantee for peace of mind

FAQ

What is the recommended dosage for a 20 L mash?

For a 20‑liter mash, use one 12 g vial of the enzyme. This dosage provides sufficient activity to fully convert dextrins within the standard 30‑45 minute incubation period.

Can the enzyme be stored at room temperature?

While the enzyme remains stable at room temperature for short periods, we recommend storing it in a cool, dry place (below 25 °C) and sealing the vial tightly after each use to preserve activity over the product’s 12‑month shelf life.

Is the enzyme safe for use in food‑grade applications?

Yes. The enzyme is produced under GMP conditions and meets food‑grade standards, making it suitable for both beverage and food fermentation processes.

Will the enzyme work with non‑malted grains?

Absolutely. The glucoamylase is effective on a variety of starch sources, including non‑malted grains and tubers, provided the mash is heated to the optimal temperature range.

How does the enzyme affect the flavor profile of the final product?

By fully converting dextrins, the enzyme reduces residual sweetness and can lead to a cleaner, crisper finish. It does not impart any off‑flavors, allowing the natural characteristics of the base ingredients and yeast to shine.