Trizyme is a liquid enzyme preparation specially formulated for use in the mash tun. It is a blend of a-amylase and ß-glucanase from an approved bacterial source combined with proteolytic enzymes of approved vegetable origin and permitted food grade preservatives. Trizyme has been developed to assist with mash tun problems including;
- Poor extract
- Slow run-off
- Inadequate production of assimilable nitrogen
In the fermenter, Trizyme will combat problems including;
- Slow and/or incomplete fermentations
- Altered yeast cropping and yeast suspension levels
In cask slow fining, loose bottoms and a general lack of brilliance may also be apparent. These symptoms may be due to use of barley varieties that do not lend themselves so readily to balanced modification. Trizyme provides a triple attack on such problems at the earliest possible stage.
Trizyme can also be used with non malted adjuncts to provide the necessary a-amylase and ß-glucanase to achieve good quality worts with a satisfactory extract, the correct level of assimilable nitrogen and the required degree of fermentability.
How much of the product to add
Typical rates of addition are between 500 and 700 ml per tonne of malt. Barley adjuncts require considerably higher addition rates, for example between 4 and 6 litres per tonne.
Where to add the product
To achieve the best results, the product should be distributed evenly throughout the mash.