CellarScience® Brutzyme | Glucoamylase Enzyme

Please select from the following option(s) to see pricing and availability.

$7.09 to $142.39 & FREE Shipping on orders over $59& FREE Shipping on orders over $59..

Description

Brutzyme by CellarScience is an enzymatic blend used to produce dry beers. Perfect for making Brut IPAs or any other style where a low gravity, dry finish is desired. Amyloglucosidase, alpha amylase, and pullulanase combine to enable the hydrolysis of starch and dextrins into fermentable sugars that yeast can ferment.

Use:
Add 1/4 tsp per 5 gallons at the beginning of fermentation. Brutzyme can be added directly to the fermenter at the same time yeast is pitched. Works best at a temperature range between 50-68°F and a pH of 4-5.5.

Additional Notes:
Brutzyme is a mix of amyloglucosidase, a-amylase, pullulanase and other dextrinases capable of breaking down the α-1,4 and α-1,6 glycosidic linkages of starch, dextrins and oligosaccharides completely into fermentable sugars. Brutzyme is extremely affective for making very dry beers, especially Brut IPAs. Store at temperatures under 70°F.

The recommended shelf life is 12 months from the date the package is opened.

Documents

Community Q&A

Questions that need answers | My Posts

Start typing your question and we'll check if it was already asked and answered. Learn More

Browse 2 questions Browse 2 questions and 7 answers

Why did you choose this?

MoreFlavor Store

Just learning to mash so sometimes I get a little unconverted starches in the fermenter. Hope this can pick up my slack until I get better at conversion.

Clifton Lawson on Jan 28, 2023

Experimenting with low carb beers. This seems to have the right enzymes to do the trick.

Jeffery Mark H on May 16, 2022

Making sugar free neer

Stevie S on Apr 23, 2022

Ferment very dry beer

John H on Mar 8, 2022

making brut IPA and this seems to be a great solution

Darren f on Jul 23, 2021

Low temperature concentrated liquid enzyme solution

Andrew F on May 26, 2021

Just learning to mash so sometimes I get a little unconverted starches in the fermenter. Hope this can pick up my slack until I get better at conversion.

Clifton Lawson on Jan 28, 2023

New product

Luke B on Nov 1, 2022

Experimenting with low carb beers. This seems to have the right enzymes to do the trick.

Jeffery Mark H on May 16, 2022

Brewing dry beers

Westley E on Apr 28, 2022

Making sugar free neer

Stevie S on Apr 23, 2022

Mashing aid

Gil P on Apr 7, 2022

Ferment very dry beer

John H on Mar 8, 2022

More alcohol in beer

David O on Feb 3, 2022

making brut IPA and this seems to be a great solution

Darren f on Jul 23, 2021

I am experimenting with low carb beers.

Jeff T on Jun 5, 2021

Low temperature concentrated liquid enzyme solution

Andrew F on May 26, 2021

Eliminate stuck mash

JASON M W on Apr 9, 2021

New product

Luke B on Nov 1, 2022

Brewing dry beers

Westley E on Apr 28, 2022

Mashing aid

Gil P on Apr 7, 2022

More alcohol in beer

David O on Feb 3, 2022

I am experimenting with low carb beers.

Jeff T on Jun 5, 2021

Eliminate stuck mash

JASON M W on Apr 9, 2021

Say you want a drier beer, but not a 1.000 beer, can a lower dosage or other method get you to, e.g., 1.005 with a high starting gravity?

George Brooks on Aug 9, 2022

BEST ANSWER: George,

I've brewed a couple of beers with Brutzyme and you should expect the enzyme to continue to work until it is denatured or all of the dextrins and starches are hydrolyzed to fermentable sugars.

My latest batch was a split 10-gallon batch of a Bell's Light Hearted Ale clone. Both fermenters started at 9.5 P (1.038 SG). The batch with Brutzyme added to the fermenter - as recommended by Cellar Science - finished at -0.2 P (0.999 SG). The non-Brutzyme batch finished at 3.0 P (1.012 SG).

However, I also brewed an earlier 5-gallon batch of an American Light Lager. I added the Brutzyme during the mash as the recipe recommended. The OG was 9.6 P (1.038 SG) and the FG was 1.5 P (1.006 SG). My assessment is the mash addition had only a limited time to act before the enzyme was denatured by the wort boil.

While I haven't confirmed with Cellar Science that the wort boil denatured the Brutzyme, my results may be sufficient for you to try a mash addition on your next batch.

Cheers,

Robert

Double Eagle Picobrewery
Homebrewing since 1981...

Reply
Inaccurate
Wiley R Deal Jr on Aug 13, 2022
Purchased on Jul 8, 2021

Reply
Inaccurate
Wiley R Deal Jr on Aug 13, 2022
Purchased on Jul 8, 2021

The dextrinases in this mix will keep breaking down starch, dextrins and oligosaccharides into fermentable sugars as long as they are active. These enzymes will have an optimal (ideal) temperature range. Too cold and they will slow down; too warm and they will denature (fall apart) and stop working. As long as the yeast are active, they will break down these fermentable sugars into alcohol and carbon dioxide, taking your beer to lower and lower final gravity and "drying" it out.

If you want a beer to have a final gravity of 1.005, experiment with how long the Brutzyme and the yeast are each active by controlling temperature. With enough experimentation, you can make it work.

Reply
Inaccurate
Douglas I on Aug 12, 2022
Purchased on Oct 21, 2021

That's a good question. But I would have to say no. The reason is enzymes work in very small quantities -- drops, literally -- and can be affected by other things, like temperature. Basically it'd be practically impossible to regulate how much undigested carbs to leave behind by controlling the fermentation level using just enzyme dosing. Think of enzymes as an "all or none" operation. You'd only use them if you wanted to get the best chance of making something dry. I hope that makes sense. Cheers!

Reply
Inaccurate
Longtime HF patron on Aug 12, 2022
Purchased on Nov 11, 2021

I would say yes but deciding on the dosage will likely just be guesswork. I typically use this when my ESB finishes just a tiny bit above where I want it and I just do like 1-2 drops in the fermenter at that point and it usually brings it down. Into a better range. So I would say yes you could do this but I would add 1 drop at a time into the fermenter to understand the impact it might have.

Reply
Inaccurate
Matthew Bigelow on Aug 12, 2022
Purchased on Nov 7, 2021

Probably not. This stuff is crazy, and it’s a super small amount added to begin with. Blending a beer without it wouldn’t work either as this enzyme would ferment anything it touches to bone dry. (And don’t plan on repitching that yeast either) I might try adding a second higher attenuating yeast near the end of active fermentation of your desired yeast.

Reply
Inaccurate
Nate H on Aug 12, 2022
Purchased on Nov 30, 2021

Vote for the best answer above!

Does this work similar to Beta Amylase?

Albert DeVita on Mar 25, 2024

BEST ANSWER: yes it does, but this one is recommended for the fermentation step, while beta is mainly for mashing

Reply
Inaccurate
IRVING AHUMADA on Mar 26, 2024
Purchased on Jan 5, 2023

BEST ANSWER: yes it does, but this one is recommended for the fermentation step, while beta is mainly for mashing

Reply
Inaccurate
IRVING AHUMADA on Mar 26, 2024
Purchased on Jan 5, 2023

Used properly it will produce a beer with no residual sugar.

Reply
Inaccurate
Stevie S on Mar 25, 2024
Purchased on Apr 22, 2022

Vote for the best answer above!

Reviews

Review More Purchases | My Posts

5.0 / 5.0

2 Reviews

5 Stars

4 Stars

3 Stars

2 Stars

1 Star

Rated 5 out of 5

Easy and Effective.

The liquid format and easy dosing instructions make this a breeze to use. I use it to dry out beers and avoid the dreaded maltriose freeze which can occur with extract beer fermentation. I made a Two Hearted clone with extract and added this at start of fermentation. The yeast blew past 1.020 with problem! OG:1.069. FG:1.011. I added two drops in 6 gallons of wort. This is now part of my regular brew day tools.

Was this review helpful? Yes (2) No (0)
Flag as Inappropriate

March 1, 2022

Tysen Bibb

Purchased
over 2 years ago

Was this review helpful? Yes (2) No (0)
Flag as Inappropriate

Rated 5 out of 5

Works as advertised

added recommended dose to 5 gal Blonde Ale that would normally give me a FG of 1.008. This took it to 1.003. I just kegged it so the taste test is still pending but so far works as advertised.

Was this review helpful? Yes (2) No (0)
Flag as Inappropriate

August 23, 2021

Dwain Pannell

Purchased
over 2 years ago

Was this review helpful? Yes (2) No (0)
Flag as Inappropriate

CONNECT
NEWSLETTER

Sign up to receive exclusive deals, tips and tricks, special coupons and much more ...