FAN Generation
This product hydrolyzes internal peptide bonds. This reaction supports the peptidases naturally present in cereals. That generates more FAN to increase levels in the wort.
Ensure consistent fermentations
Yeast is a living organism and needs proteins to grow and multiply. This product boosts FAN levels to make more nitrogen compounds available for yeast to metabolize during fermentation. That improves the health of your yeast and ensures consistent fermentation performance.
Manage flavor control
FAN levels in the wort influence the formation of flavor compounds. These in turn impact the flavor of the resulting beer. If FAN levels are too high or too low, it can lead to off-flavors in your final beers. By helping you manage FAN levels, this product helps you avoid off-flavors in your final beer.
Improve physical stability
Physical stability is a key factor in beer quality. Proteins are a common cause of haze especially with high-barley-inclusion recipes. By degrading proteins, this product may improve the clarity of your beers.
Neutrase® 0.8 L BrewQ is an endo-protease that raises FAN levels. This is useful if you're working with poorly modified malt or adjunct. Normal malt solubilizes a maximum of 30-40% of the protein. Neutrase® 0.8 L BrewQ can bring solubilized protein levels as high as 40-50%.
Yeast needs Free Amino Nitrogen (FAN) to thrive. Low FAN levels in the wort lead to poor fermentation and low-quality beer. Under-modified malt or high adjunct ratios can reduce FAN levels. Proteases break down peptides to boost FAN levels, improving fermentation and beer quality.
Yeast is a living organism that needs proteins to grow and multiply. In wort, the main nitrogen sources for yeast metabolism are individual amino acids, small peptides and ammonium ions. These amino acids and peptides are known as FAN (Free Amino Nitrogen). Good FAN levels in the wort lead to good fermentation and acceptable, reproducible beer quality.
Endogenous proteases form FAN during the malting process and proteolysis rest in mashing. But under-modified malt or high adjunct (e.g. barley, corn, sorghum or rice) ratios can lead to low FAN levels in the wort.
To raise FAN levels, brewers add endo-proteases at mashing-in. Endo-proteases hydrolyze internal peptide bonds. This reaction generates more substrate for the peptidases naturally present in cereals. That leads to higher FAN levels in the wort and better, reproducible beer quality.
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