Glucoamylase Enzyme

Glucoamylase Enzyme increases the amount of fermentable sugars in your brew and improves attenuation. This improved attenuation and increased sacchirifacation make this a great addition when you are brewing dry beers but especially dry bubbly champagne like Brut IPAs. 

Recommended dosage is 1/2 tsp per 5 gallons added during the mash.