White Labs Ultra Ferm
Craft dry beers with low final gravity using White Labs Ultra Ferm WLE4100, a liquid amyloglucosidase enzyme that increases the breakdown of dextrins into fermentable glucose. Ultra Ferm is perfect for creating dry, brut-style beers.
White Labs Ultra Ferm allows for total hydrolysis of dextrins to fermentable glucose. Basically, it increases a beer’s fermentability by efficiently breaking down starches into fermentable sugar. Most brews achieve 75 - 80% hydrolisis of starches, while Ultra Ferm allows for 100% hydrolisis.
White Labs Ultra Ferm eliminates residual sugar for a drier finished product, making it ideal for Brut IPAs, Champagne style beers, low calorie beers or high alcohol beers.
This 10 mL vial is stable for 12 months. Keep refrigerated (39-46ºF) for long term storage. Can be stored at room temperature for use within 2-3 months.
HOW-TO use White Labs Ultra Ferm in your homebrew recipe:
Add at the beginning of the mash-in (for all-grain recipes), or when pitching yeast (for extract recipes). Optimal mash temperature is 131 - 140ºF. Temperature should not exceed 140ºF.
Dosage rate for most applications is 10 mL per 5 gallons.
