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Ultraflo® Max is a high-performing blend of β-glucanase and an arabinoxylanase that makes it possible to degrade both major cell wall components to ensure minimum viscosity and get the best wort separation and beer filtration. This enzyme blend will break down β-glucans and arabinoxylans into non-viscous polysaccharides and thus increasing extract run off of a more concentrated wort.
"I've now used Maturex and Ultraflo in a few beers and I've been very impressed with the results. ... I've also brewed several times with Ultraflo Max. It really helped with a high wheat beer (a gose) and now that I’ve got the dosage right, it helps pretty significantly with my New England IPAs (pretty wheat and oat heavy). So, cheers to you all at Novozymes, I’m a pretty happy brewer over here."
- Matt White, Owner & Brewer at Beachcrest Brewing Company
First time using it today and we raised the efficiency by 6% which is awesome. I'm sure we'll be ordering in the near future. We appreciate your help!
- Bruno Simão and Alex Boettcher, Brewers at Arundel Cellars Brewing Company
UltraFlo Max has exceeded all of our expectations. We have increased our average brew house efficiency from ~75% to ~91% since using this product. It has become a MUST have during brew days!
- Skylar Reed, Tradition Brewing Company
The enzyme is working excellent on our high gravity and high adjunct beers! So far we have used it in a few higher gravity NE IPA's and have gotten 3-5% better efficiency. I think we can increase the number as we dial the dosage rate. Our biggest success yet is a 19.5 Plato stout that we make a fair amount of this time of year. It's loaded with wheat and oats and is normally a huger pain to lauter and efficiency is all over the place/inconsistent. With the Ultraflo we have been nailing our efficiencies and the ease/time to lauter is saving us 30-60 minutes per batch, 3 batches per week.
- Andrew Blakeslee, Thomas Hooker Brewery
It has increased our efficiency pretty noticeably and the runoff is much faster. I definitely want to try it on our recipes with a large amount of flaked and raw wheat.
- Ryan Bichon, Hoof Hearted Brewing
We have been brewing with Ultraflo Max for about 2 months. This has been a life saver. Totally changes the viscosity of the wort and our pumps run so much smoother and because of that it also helps overall brew day efficiency. Thanks!
- Jeffery Gattens, Four City Brewing Company
Faster wort separation
Slow mash separation negatively affects the quality of the wort. That may lead to problems with beer filtering, flavor, and stability. This product delivers a thorough breakdown of beta-glucans and pentosans during mashing. The result is faster wort separation.
Increased brewhouse capacity
This product delivers consistent, fast and efficient wort separation. That allows you to maximize your number of brews per day.
Faster beer filtration
Beta-glucans and arabinoxylans create high wort viscosity. This slows down mash filtration. This product effectively breaks down glucans and arabinoxylans. The result is lower viscosity and faster beer filtration. That allows for high volumes of beer per filter run.
Increase extract yield
By effectively breaking down cell walls, this product allows greater access to the starch. That allows you to achieve higher extract yields.
Haze reduction in final beer
B-Glucan that hasn't been broken down by enzymes can appear as haze in your final beer. This product breaks down beta-glucans to reduce haze formation.
This product contains enzymes. While enzymes are safe to use in consumer applications, they need correct handling in working environments to ensure workers’ safety.
Indeed, repeated inhalation of enzyme dust or aerosols resulting from improper handling may induce sensitization and may cause allergic type 1 reactions in sensitized individuals.
Please follow the precautionary handling recommendations below:
For more safety information, please watch the entire series of safety videos.
Used correctly, Ultraflo® Max gives you the benefits shown above while saving you money. We’ve worked out a per hectoliter cost below. It’s based on a typical recipe, and with the highest recommended dose (based on malt) of Ultraflo® Max resulting in a final beer of around 6.5% ABV. Additional benefits, including cost savings, aren’t taken into account in our calculation, showing that Ultraflo® Max pays for itself.
€49 for 500g:
• Per hectoliter cost = 30ȼ
• 133 hectoliters of beer produced
€64.95 for 1kg:
• Per barrel (BBL) cost = 24ȼ
• 266 hl of beer produced
Ultraflo® Max has a range of 45°C - 70°C and a pH range of 4.0–6.5.
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
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 %.
Use the dosing calculator below to work out how much Ultraflo® Max you need.
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.
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.
One common question we also get is if beta-glucanase/the reduced amount of beta-glucan will affect the beer and make it thinner. The answer is no, but please see below video where we made a blind test study on beers with Ultraflo Max.
Ultraflo® Max will not increase attenuation. Ultraflo® Max is a blend of β-glucanase and arabinoxylanase that helps to breakdown both major cell wall components in the malt to reduce viscosity of the wort and increase wort separation. Due to this, more polysaccharides can become accessible in the mash which can help increase your brewhouse efficiency/extract, and can increase sugar concentration of the wort. The increase of sugar is reflected as a higher original gravity, or OG, and can offset attenuation so the beer can finish with a higher sugar concentration, or FG.
In theory yes, but in practice there is no significant difference. The viscosity of the wort will be reduced as a result of reducing the amount of beta-glucan, but in terms of mouthfeel there is no noticeable difference on the final beer. The body of the beer is largely based on the proteins or dextrins in the beer, and the contribution from beta-glucan is so small, that there is practically no significant difference. Watch below video where we made a blind test with 31 experienced beer tasters on a hazy IPA. (The result; people were not able to identify which hazy IPA contained Ultraflo Max, and which beers were without.)
Yes, it is possible that Ultraflo® Max can reduce your mash and/or lauter time once it has been optimized for your brewhouse and recipe. This has been seen with high gravity brewing.
Ultraflo® Max cannot directly breakup doughballs in the mash.