A lab demo for craft brewers

Even at low doses, and in 100% malt brews, our enzymes have the potential to deliver: 

•    40 % increase in filtration speed
•    89 % less β-glucan

If you’re looking to include adjuncts like rye, wheat or oats, you can get even more benefits.

Using unmalted rye in your recipes

Using unmalted rye in your recipes

You can get really distinctive flavors in your final beer when you add unmalted rye to your recipes. But rye-derived substances make mash separation with rye a lengthy process. And you’ll have similar issues if you apply beer filtration. Using Ultraflo® Max in the mashing process significantly reduces the impact of these substances on separation and filtration. That means you get:

•    consistent and manageable processing times
•    the chance to vary recipes, using up to 50% rye, without impacting process time
•    the chance to brew higher gravity (stronger) beers without affecting your brewhouse process


To compare enzymatic and non-enzymatic filtration in terms of speed and other parameters.


We compared a mashing that included enzymes with one that didn’t, testing enzyme effects on brews with differing rye levels. Length of filtration test: 25 minutes.

Figure 1: Pre-filtration conditions 


Figure 2a shows how much wort was obtained from 25 minutes of filtration. At 100 % malt, filtration with Ultraflo® Max obtained 161ml of filtrate compared to just  114.6ml in non-enzymatic filtration. That demonstrates that using Ultraflo® Max speeds up filtration by 40%.

Including adapted concentrations of Ultraflo® Max, Ondea® Pro and Shearzyme® on 50 % rye made filtration more than two times (138%) faster. Enzymatic filtration obtained 213ml of filtrate at 25 minutes compared to just 89.3ml obtained by non-enzymatic filtration.

Note: Malt and unmalted rye have different particle size distributions post-milling is Malt is finer because it’s more brittle. That leads to a denser, less permeable filter bed. 

Figure 2a: Results after 25 minutes of filtration: filtrate obtained in mashings with a wide range of rye levels and enzyme concentrations. 

Figure 2b: Visible difference in filtrate obtained after 25 minutes of enzymatic and non-enzymatic filtration from a 50:50 malt-rye mash.

Dynamic Viscosity

Brewing with pure malt rarely leads to viscosity issues. But once you reach higher levels of rye, oat, wheat and other adjuncts, viscosity increases sharply. That can leave you with stuck mash filtrations. Our enzymes can lower viscosity and improve wort separation.

Figure 3 shows the challenges of non-enzymatic brewing at high rye levels. With no filtration enzymes, dynamic viscosity rises in line with increases in rye levels. It goes from 2.2. mPa*s at 0% rye all the way up to 6.3 mPa*s at 50% rye. By contrast, there’s only a slight rise in dynamic viscosity with enzymes included. - from 2.0 mPa*s at 0% rye to just 2.6 mPa*s at 50% rye.

Figure 3: The impact of enzymes on dynamic viscosity in mashings with a wide range of rye levels and enzyme concentrations.

β-glucan levels

High molecular β-glucan can cause process problems in your brewhouse. Endo-glucanases in Ultraflo® Max break down β-glucan to help you avoid these problems. In this experiment, using enzymes led to 89% lower β-glucan levels in wort with 100% malt and 94% lower levels in wort with 50 % rye, as shown in figure 4.

Figure 4: The impact of enzymes on β-glucan concentrations in mashings with a wide range of rye levels and enzyme concentrations. Inclusion of enzymes keeps β-glucan levels almost constant.


The more unmalted rye you add, the higher the rates of high molecular arabinoxylan in your wort. That can impact both mash and beer filtration. Using Ultraflo® Max in mashing helps ensure that mash and beer filtration run normal. 

Figure 5: The impact of enzymes on arabinoxylan concentrations in mashings with a wide range of rye levels and enzyme concentrations. Inclusion of enzymes reduces arabinoxylan levels.

Arabinoxylan, β-glucan and wort viscosity

The data showed a clear correlation between wort viscosity and concentrations of arabinoxylan and β-glucan in wort. That indicates that arabinoxylan and β-glucan play a key role in causing wort viscosity. This correlation is mapped in Figure 6.

Figure 6: The clear correlation between arabinoxylan and β-glucan concentrations and wort viscosity.