Food & Nutrition

Brenntag Canada, Inc.

43 Jutland Road
Toronto, M8Z 2G6, Ontario
(416) 259-8231

Alberta Manitoba Nova Scotia Quebec

(403) 232-0435 (204) 233-3416 (902) 468-9690 (514) 636-9230

British Columbia Newfoundland and Labrador Ontario Saskatchewan

(604) 513-9009 (709) 747-7971 (416) 243-9615 (306) 825-4362

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information set forth above has been prepared based on information believed to be reliable, any recommendations or advice given
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Edition #01

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SENSE THE
DIFFERENCE

Brewing Enzymes
Brenntag Food & Nutrition
Canada

www.brenntag.com/food-nutrition
 Brewing Enzymes

COST EFFECTIVE, QUALITY BREWING ENZYME ADVANTAGES

Sharpen your competitive edge with cost-effective production, improved ■■ Improved yield
throughout, and relieved processing bottlenecks. Brewing enzymes enable ■■ Reduced process time
you to achieve more consistent mashing, improve filtration, and optimize the ■■ Lower lautering times through the lauter tun
use of variable raw materials. ■■ Consistent and reproducible taste profile
■■ Reduced diacetyl levels
Brenntag Canada, Inc. is proud to be partnered with DuPont, a global leader ■■ Eliminate the need for diacetyl rests
in food enzymes, to bring their brewing enzymes to the Canadian market. ■■ Better utilization of specialty grains, for
Brewing enzymes increase starch liquefaction and saccharification, which in example rye or sorghum
turn increase the production of fermentable sugars. The enzymes work to
improve filtration, reduce the presence of viscous polysaccharides like glucans Request additional documents, samples,
and increase free amino nitrogen production (FAN). They can also increase the and application information for DuPont
production of fermentable glucose during the production of light beer and brewing enzymes!
solve any issues caused by utilizing non-traditional grains like sorghum or rye.

Wort

Milling Mash Mixer Lauter Tun Kettle

LAMINEX® MaxFlow 4G
LAMINEX® 750
ALPHALASE® AP3
ALPHALASE® Sorghum
DIAZYME® P10

Whirlpool Seperator Cooling Fermentation Maturation Packaging

ALPHALASE® Advance 4000

DIAZYME® TGA
DIAZYME® P10
 DuPont Brewing Enzymes

GMO TEMPERATURE
PRODUCT ENZYME USAGE LEVELS OPTIMAL pH DERIVED? °C (°F) NOTES

REDUCING DIACETYL AND ELIMINATION OF DIACETYL RESTS

Add into the cooled wort before

pitching the yeast. Keeps diacetyl
ALPHALASE® α-acetolactate 0.5 to 1.5 15–60 production below the detectable
4.0–7.8 Yes
Advance 4000 decarboxylase mL/hectoliters (59–140) taste threshold. Diacetyl rests are
commonly eliminated. Capacity
increase.

IMPROVE BEER FILTRATION AND LAUTER TUN OPERATION

Improves mash separation and beer

LAMINEX® β-glucanase and 0.05 to 0.4 35–75
4.5–6.5 Yes filtration. Shorter lautering times. Will
MaxFlow 4G xylanase kg/MT grist (95–167)
not affect flavour. Add at mash in.

β-glucanase and 0.05 to 0.30 40–95 Works well on high wheat blends.
LAMINEX® 750 3.0–6.5 No
xylanase kg/MT grist (104–203) Will not affect flavour. Add at mash in.

HIGHLY ATTENUATED BEERS, FLAVOURED ALCOHOLIC BEVERAGES, AND LIGHT BEERS.

At Mash In:
1.5 to 7 Increases fermentable sugars.
Glucoamylase and kg/MT grist 35–70 Provides a high degree of attenuation.
DIAZYME® TGA 3.5–6.0 No
amyloglucosidase In Fermentation: (95–158) Can be used for light beers to convert
1.5 to 3 dextrins to fermentable sugars.
mL/barrel

At Mash In:
0.5 to 2.0
kg/MT grist Increases level of fermentable
3.8–5.5 40–60
DIAZYME® P10 Pullulanase Yes carbohydrates with low impact on
In Fermentation: (optimum 4.5) (104–140)
sugar composition in the mash.
0.03 to 0.12
mL/hectoliters

SPECIALTY GRAINS: SORGHUM AND RYE

α-amylase, For up to 100% sorghum brewing.

ALPHALASE® 1.25 to 1.50 30–70
β-glucanase and 5.0–6.5 Yes High extract yields and FAN
Sorghum kg/MT Sorghum (86–158)
protease generation. Add during mash in.

Good for high barley blends. Helps

α-amylase,
0.1 to 0.5 30–90 reduce viscosity, helps improve starch
ALPHALASE® AP3 β-glucanase and 4.5–7.5 No
kg/MT grist (86–194) removal from the barley and increases
protease
FAN. Good for under modified malt.

Cellulase complex
including hemi-
0.05 to 0.30 30–75
LAMINEX® C2K cellulases like 3.0–6.5 No Good for high rye over 60%.
kg/MT grist (86–167)
xylanase and
β-glucanase

OTHER ENZYMES

Add at mash in. Secures efficient

Heat stable 0.2 - 0.6 5.4–6.5 40–110
AMYLEX® 5T Yes starch liquefaction. Can use lower
α-amylase kg/MT grist (optimum 6.0) (104–230)
water to grist ratio.

0.1 to 0.3 3.0–8.0 30–80 Increases soluble protein and FAN.

ALPHALASE® NP Neutral protease Yes
kg/MT grist (optimum 6.0) (86–176) Allows high adjunct (grains) to mash.

Deactivated at temperatures above

α-amylase, 65°C (150°F). Improves attenuation
0.5 to 1.5 3.0–7.0 25–60
DIAZYME® FA β-glucanase and No and can be controlled by raising the
kg/MT grist (optimum 5.0) (77–140)
protease temperature. Generates primarily
maltose.