{"product_id":"cellarscience-brutzyme-1-fl-oz","title":"Brutzyme Glucoamylase Enzyme | 1 oz | CellarScience","description":"\u003ch2\u003eCellarScience Brutzyme for Very Dry, Highly Attenuated Beer\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Brutzyme\u003c\/strong\u003e is a 1 oz liquid glucoamylase enzyme blend for brewers who want to push fermentation farther and finish beer noticeably drier. It is especially useful in Brut IPA, extra-dry IPA, and other recipes where lower final gravity, leaner body, and crisp drinkability are part of the goal.\u003c\/p\u003e\n\u003cp\u003eBrutzyme works by breaking down dextrins and other starch-derived carbohydrates into smaller fermentable sugars that brewing yeast can consume more completely. In practical terms, that means you can drive attenuation higher than yeast alone would typically achieve, helping reduce residual sweetness and produce a more polished, champagne-like finish when the recipe calls for it.\u003c\/p\u003e\n\u003ch3\u003eWhat Brutzyme Does in Brewing\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIncreases attenuation:\u003c\/strong\u003e Helps yeast ferment more of the available extract in wort\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLowers finishing gravity:\u003c\/strong\u003e Useful when you want a drier beer with less residual body\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eImproves fermentability:\u003c\/strong\u003e Breaks down dextrins that would otherwise remain unfermented\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSupports modern dry beer styles:\u003c\/strong\u003e Especially helpful for Brut IPA and other crisp, highly fermentable formulations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eEnzyme Blend and Why It Matters\u003c\/h3\u003e\n\u003cp\u003eAccording to CellarScience, Brutzyme contains a blend of \u003cstrong\u003eamyloglucosidase, alpha amylase, and pullulanase\u003c\/strong\u003e. That combination matters because each enzyme helps attack carbohydrates a little differently. Alpha amylase breaks larger starch chains into smaller pieces, pullulanase helps open up branched dextrins, and amyloglucosidase continues converting those smaller carbohydrate fragments into fermentable sugars. The result is a stronger push toward dryness than you would normally get from fermentation alone.\u003c\/p\u003e\n\u003cp\u003eThat makes Brutzyme a practical tool for brewers trying to avoid a soft or heavy finish in recipes that need to drink sharp, lean, and clean. It can also be useful when experimenting with low-body beer concepts, provided you understand that it can materially change the final character of the beer.\u003c\/p\u003e\n\u003ch3\u003eHow to Use CellarScience Brutzyme\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTypical dosage:\u003c\/strong\u003e 1\/4 tsp per 5 gallons\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWhen to add:\u003c\/strong\u003e At the start of fermentation, directly into the fermenter when pitching yeast\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRecommended temperature range:\u003c\/strong\u003e 50 to 68°F\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRecommended pH range:\u003c\/strong\u003e 4.0 to 5.5\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Liquid enzyme blend in a 1 oz bottle\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBecause Brutzyme can significantly reduce body and finishing gravity, it is best used intentionally. If a recipe depends on dextrin content for mouthfeel or sweetness, this enzyme may dry the beer out more than you want. It is a good fit when dryness is the target, not when fullness is part of the style.\u003c\/p\u003e\n\u003ch3\u003eBest Uses for Brutzyme\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eBrut IPA\u003c\/li\u003e\n  \u003cli\u003eExtra-dry IPA and pale ale recipes\u003c\/li\u003e\n  \u003cli\u003eBeer formulations where a crisp, highly attenuated finish is desirable\u003c\/li\u003e\n  \u003cli\u003eExperimental brews where you want to reduce residual dextrins and push fermentability\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStorage and Handling\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Store below 70°F\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf life after opening:\u003c\/strong\u003e Approximately 12 months, according to CellarScience guidance\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAdditional note:\u003c\/strong\u003e GMO Free\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eRelated Brewing Additions\u003c\/h3\u003e\n\u003cp\u003eIf you want a very dry finish \u003cem\u003eand\u003c\/em\u003e tighter fermentation control, Brutzyme can be used alongside \u003ca href=\"https:\/\/socalbrewingsupply.com\/products\/aldc-enzyme-cellarscience\" title=\"ALDC Enzyme | 1 oz | CellarScience | Prevent Diacetyl\"\u003eCellarScience ALDC Enzyme\u003c\/a\u003e, which addresses diacetyl prevention rather than fermentability. You can also browse our wider selection of \u003ca href=\"https:\/\/socalbrewingsupply.com\/collections\/enzymes\" title=\"Brewing Enzymes at SoCal Brewing Supply\"\u003ebrewing enzymes here\u003c\/a\u003e if you are comparing options for clarity, dryness, or process control.\u003c\/p\u003e\n\u003cp\u003eFor brewers chasing a very dry, modern finish, CellarScience Brutzyme is a straightforward and effective tool. Used thoughtfully, it can help turn a recipe from merely crisp into genuinely lean, highly attenuated, and style-appropriate.\u003c\/p\u003e","brand":"CellarScience","offers":[{"title":"Default Title","offer_id":51232695877910,"sku":"cellarscience-brutzyme-1oz","price":6.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0814\/4807\/5542\/files\/BRUTZYME_WEB_MAIN.png?v=1776806325","url":"https:\/\/socalbrewingsupply.com\/products\/cellarscience-brutzyme-1-fl-oz","provider":"SoCal Brewing Supply","version":"1.0","type":"link"}