Optimal working conditions: Ultraflo^® Max has a range of 45°C - 70°C and a pH range of 4.0–6.5.

How to store: Long-term exposure to higher temperatures can reduce the shelf life of Ultraflo^® Max. Always store it between 0-10°C when not in use.

Recommended range: 0.20g/kg of grain

Example dosing scenario: 
To achieve a 10hl brew using 250 kg of grain, dose as follows:
0.20 g/kg * 250 kg = 50g of enzyme

Please note: 
It is possible to over dose Ultraflo^® Max. Overdosing will lead to a collapsed bed, resulting in lowered efficiency and stuck mashes. That’s why we advise starting your first batch at 0.20 gram/kg of grain on your first batch. After that, you can start experimenting with other doses.

Your adjunct ratio, the type of raw materials you use and the quality of your malt will all affect dosing, so it may take you some attempts to get it right. 

If you’re working with high adjunct ratios, you can increase Ultraflo^® Max dosage by between 10% and 30%.
If your malt isn’t high quality, you might need dosage increases of between 10% and 20 %.
 

Calculate your dose

Use the dosing calculator below to work out how much Ultraflo^® Max you need.
Dosing calculator

• How do I maintain the product's shelf life? 
  • As soon as possible after delivery, store your product at a temperature of 0-10⁰C.
• Where in my process do I add Ultraflo Max?
  • Add during mash-in, pouring slowly so the enzyme is evenly distributed. Add when the mash tun is about one-quarter full. You don’t need to be too exact about this, just make sure there’s some liquid in the mash tun before adding the product. That helps ensure even distribution of the enzymes and stops them getting stuck at the bottom.
• Will my beer taste different if I use Ultraflo Max?
  • Not if you adapt the recipe to account for the higher efficiency. One of the benefits of using Ultraflo^® Max is that you can achieve a higher efficiency. This means that you will have a higher extraction of sugar than normal. To account for this, you should cut back on your raw material, so you end up with the same concentration of sugar.

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