Metric unit (per kg)

To achieve 75% - 80% real degree of fermentation
Weight dosage: 0.15g - 0.5 g/kg of grist
Volume dosage: 0.13ml - 0.43 ml/lb of grist

To achieve 80% - 90% real degree of fermentation
Weight dosage: 0.25g - 0.5 g/kg of grist
Volume dosage: 0.22ml - 0.43 g/kg of grist

Example dosing scenario: 
To achieve a real degree of fermentation of 75% in a 10 Hl brew with 300 kg of grist, dose as follows:

0.15g/kg * 300kg = 45g of enzyme

(dose by volume: 45(g)/1.15(g/mL) = 39 ml)

Please note: 

•    Attenuzyme Pro^® has a density of 1.15 g/ml
•    It’s not possible to use over-dose the product.
•    Real degree of fermentation rises with the dose, so the dose will need to be optimized for your target beer characteristics

Imperial unit (per pound)

To achieve 75% - 80% real degree of fermentation
Weight dosage: 0.068g - 0.23 g/lb of grist
Volume dosage: 0.059ml - 0.20 ml/lb of grist

To achieve 80% - 90% real degree of fermentation
Weight dosage: 0.11g - 0.23 g/lb of grist
Volume dosage: 0.096ml - 0.20 ml/lb of grist

Example dosing scenario:
To achieve a real degree of fermentation of 75% in a 10 bbl brew with 600 lbs of grist, dose as follows:

0.068g/lb * 600lb = 41g of enzyme

(dose by volume: 41(g)/1.15(g/mL) = 35 ml)

Please note: 

•    Attenuzyme Pro^® has a density of 1.15 g/ml
•    It’s not possible to use over-dose the product.
•    Real degree of fermentation rises with the dose, so the dose will need to be optimized for your target beer characteristics

Attenuzyme^® Pro is added in during the mash-in. The enzyme is added after the mash tun is about 1/4 filled, but it does not need to be precise. The most important is that there are some liquid in the mash tun before you add Attenuzyme^® pro, so the enzymes can be evenly distributed, and does not get stuck in the bottom.

When you pour Attenuzyme^® Pro into the mash tun, add the liquid slowly to get an even distribution.

The optimal temperature is 61°C (142°F), but Attenuzyme Pro^® has a range of 50°C - 70°C (122°F - 158°F).
The optimal pH is 4.8, but Attenuzyme Pro^® has a range of 4.8–5.5.

Recommended storage: 0-10 °C (32-50 °F). Packaging must be kept intact, dry, and away from sunlight. Please follow the recommendations and use the product before the best-before date to avoid the need for a higher dosage. Best before: You will find the best-before date in the certificate of analysis or on the product label. The product gives optimal performance when stored as recommended and used prior to the best-before date.

• Application Sheet
• Product Data Sheet (PDS)
• Safety Data Sheet (SDS)

As soon as possible after delivery, store your product at a temperature of 0-10⁰C.

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.

It is not recommended to use Attenuzyme^® Pro in fermentation unless you have the capability to pasteurize the finished beer product before packaging. The reason for pasteurization is to deactivate any enzymatic activity and/or yeast in the finished beer, because the packaged beer may change in flavor due to the enzyme further breaking down dextrins. This could leave the beer with a sweeter flavor and/or with yeast fermenting these sugars, creating higher alcohol and carbonation.