Termamyl® BrewQ
Termamyl® BrewQ is an effective solution for adjunct liquefaction.
Increased adjunct inclusion
Adjuncts like corn, rice and sorghum starch have high gelatinization temperatures. Malt α-amylases become inactive at these temperatures. The result is inconsistent with starch degradation. That limits the proportion of these adjuncts you can include in your beers. This thermostable product delivers consistent liquefaction at high temperatures. That means you can increase adjunct inclusion in your beers.
Increased brewhouse capacity
The exceptional power of this liquefaction product allows for thicker mashes without the risk of high viscosity. You can use this versatility to increase the capacity of your brewhouse.
Consistent extract yield
A liquefaction step that uses only malt enzymes can lead to inconsistent starch degradation. This in turn leads to inconsistent extract yield. This heat-stable product delivers consistent liquefaction at high temperatures.
Flexible high gravity brewing
This product delivers the viscosity reduction you need to run your process at high grist. That allows you to reap the benefits of high-gravity fermentation. These include reduced energy and water consumption.
Termamyl® BrewQ is a classic thermostable amylase.
All our products for cereal cooking
Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.
Adjuncts such as maize (corn), rice, cassava and sorghum have very high gelatinization temperatures. Malt α-amylases are deactivated at high temperatures. Heat-stable α-amylases are not. They break down amylose and amylopectin to improve yields and reduce the risk of haze in the final beer.
Adjuncts containing starch with low gelatinization temperatures include barley, wheat and oats. These have gelatinization temperatures of <65°C. You can mash them together with the malt in the mash-tun.
Adjuncts including maize (corn), rice, cassava and sorghum have much higher gelatinization temperatures. You may need to gelatinize these in a separate cereal cooker at temperatures of 85°C - 100°C. These higher temperatures deactivate malt α-amylases. That's why heat-stable α-amylases are often used for these types of adjuncts. Their activity isn't affected by high temperatures.
α-amylases are endo-acting enzymes. They act on 1,4-α-glucosidic linkages in amylose and amylopectin, bypassing the 1,6- linkages. Breaking these links reduces the risk of retrogradation. Retrograded starch precipitate means lower extract yields. It can also appear as haze in the finished beer.
α-amylases also lower wort viscosity. That's because they break large amylose and amylopectin molecules down into smaller dextrins and oligosaccharides.
Thermo-stable α-amylases are added to the cereal cooker with the adjunct at the start of liquefaction. If you're running a single-vessel brewhouse you can add them to the mash-tun with the adjunct at the start of liquefaction.