Mycolase® allows grain distillers to produce highly attenuated washes through the degradation of limit dextrins by hydrolyzing them into fermentable sugars, mostly maltose. Mycolase® helps to ensure that starch conversion is complete during the mash, thereby allowing the expected final attenuation to be attained.
Mycolase® is recommended for use in mashing, or in the fermentation/maturation stages. In fermentation/maturation, the recommended dosage is 1-4g/hL (1.2-4.8mL/hL).
In mashing, Mycolase® is active up to 60°-65°C (140°-149°F) and has optimal activity in the range of 52°-62°C (125°-144°F). The enzyme is completely deactivated above 70°C (158°F).
Recommended dosage in the mash is 200-1000g/tonne (240-1200mL/tonne)
This product is particularly appropriate for use at temperature and pH conditions typical for fermentation and is also active at 0°C. If the product is used only for reduction of turbidity the addition should take place in maturation vessel.