White Labs Ultra-Ferm | Amyloglucosidase Enzyme for Dry Beer Styles | WLE4100

White Labs Ultra-Ferm : Amyloglucosidase Enzyme for Dry Beer Styles (WLE4100)

Create Crisp, Dry Finishes in Brut IPA, Seltzers, and More

White Labs Ultra-Ferm (WLE4100) is a high-performance amyloglucosidase enzyme that breaks down complex, unfermentable dextrins into fermentable sugars. This allows brewers to achieve exceptionally dry beers with high attenuation and low final gravity. Ultra-Ferm is a must-have for crafting Brut IPAs, low-carb beers, hard seltzers, and highly attenuated Belgian-style ales.

This enzyme can be added during mashing or fermentation and is ideal for brewers looking to push attenuation limits without sacrificing flavor stability.

Product Details:

• Format: 10 mL liquid enzyme vial
• Usage Rate: 1 mL per 5 gallons (19 L)
• Application: Add during mash, wort cooling, or directly to fermenter
• Enzyme Activity: Amyloglucosidase (EC 3.2.1.3)
• Optimal Temp Range: 131°F - 140°F (55°C - 60°C)
• pH Range: Effective from 3.5 – 5.5

Why Use White Labs Ultra-Ferm?

• Enhanced Attenuation: Convert more sugars for ultra-dry, crisp beers.
• Low-Carb & Brut Styles: Ideal for Brut IPAs, hard seltzers, and light lagers.
• Versatile Application: Works in mash or fermentation depending on your process.
• Clean & Neutral: Does not contribute flavor or aroma, allowing beer character to shine.

Suggested Beer Styles:

• Brut IPA
• Hard seltzer
• Light lager
• Saison
• Triple IPA
• High-gravity Belgian ales

Storage Tips:

Store refrigerated for maximum shelf life. Do not freeze. Use within 12 months of manufacture date for optimal enzyme activity.

Recommended Shipping Add-On:

If shipping in hot conditions, consider adding an ice pack and insulated mailer to help maintain enzyme stability during transit.