In comparison with corn, small grains like rye and wheat tend to have significantly more non-starch polysaccharides (NSPs). These NSPs, such as β-glucans and xylans, are the cause of the high viscosity and stickiness that occur when mashing recipes contain these grains. NSPs are very difficult to solubilize and this can result in significant problems such as broken agitators and burned mashes with corresponding losses of both time and money.
DistilaZyme® BG is a liquid β-glucanase enzyme complex that quickly hydrolyzes NSPs reducing viscosity in mashes that contain high proportions of rye, wheat or other small grains.
In combination with DistilaZyme® AA (our liquid α-amylase enzyme for overall starch break down), high viscosity mashes become more fluid allowing for a more even cooking stage, easier pumping and better filtering through lauter tun.
Being able to significantly reduce viscosity through the use of DistilaZyme® BG during mashing allows distillers to increase the grain to water ratio. This allows the distiller to optimize the use of his masing and fermentation vessels and potentially improve yield.