Gluten Free Home Brewing Blog

Unlock the full potential of your brewing process with Termamyl SC DS, Ondea Pro, and Ceremix Flex, and learn how to maximize starch conversion using falling and rising step mash techniques. Whether you’re a home brewer or running a gluten-free brewing operation, understanding how to use these specialized enzymes can elevate your beer’s flavor, body, and clarity while optimizing sugar extraction for fermentation.

Termamyl SC DS: Advanced Alpha-Amylase for Brewing

Termamyl SC DS is a high-performance alpha-amylase enzyme designed to efficiently break down starches into fermentable sugars during the mash. It is particularly useful in high-gravity brewing, adjunct-based recipes, and gluten-free beer production, where starch conversion can be challenging. Using Termamyl SC DS in a falling step mash ensures that starch gelatinization and liquefaction occur at the optimal temperature, resulting in a smoother wort and more consistent fermentable sugar profile.

When applied during a rising step mash, Termamyl SC DS helps achieve controlled maltose and dextrin balance, which is critical for maintaining mouthfeel and body in your finished beer. Brewers can also combine Termamyl SC DS with Ondea Pro and/or Ceremix Flex to tackle complex starches found in gluten-free grains like sorghum, rice, and millet, optimizing saccharification efficiency and improving fermentation performance.

Ondea Pro: Protease for Gluten-Free Brewing

Ondea Pro is a specialized protease enzyme that targets gluten and protein fragments in brewing wort, making it ideal for gluten-free beer production. Protease activity is essential when using non-barley grains, which can contain proteins that affect foam stability, clarity, and filterability.

Using Ondea Pro in combination with a falling step mash allows for precise protein breakdown at controlled temperatures, preventing haze formation and enhancing wort filtration. During a rising step mash, Ondea Pro works alongside Termamyl SC DS and/or Ceremix Flex to create a balanced wort, reducing unfermentable proteins while improving the mouthfeel and stability of your final beer.

Ceremix Flex: Multi-Enzyme for Complete Starch Conversion

Ceremix Flex is a multi-enzyme preparation designed for complete starch and dextrin breakdown, especially in high-starch, gluten-free, or specialty malt recipes. It combines the activity of amylases and glucanases to ensure efficient starch degradation, allowing for higher fermentable sugar extraction and improved attenuation.

When used in a falling step mash, Ceremix Flex facilitates gradual starch liquefaction, making it easier to manage viscosity and enzyme activity. In a rising step mash, it complements Termamyl SC DS and/or Ondea Pro, promoting a full conversion of complex carbohydrates while maintaining desired dextrin levels for a smooth and balanced mouthfeel.

Falling Step Mash vs Rising Step Mash

The falling step mash involves starting at a higher temperature and gradually reducing it through successive rests. This method is particularly effective for enzyme-driven starch and protein conversion, allowing Termamyl SC DS, Ondea Pro, and Ceremix Flex to act at their optimal temperatures. It’s commonly used in gluten-free and specialty brewing, where starch gelatinization and protein breakdown require careful management. Special attention to enzyme denaturing temperatures is vital when performing a falling step mash.

The rising step mash, on the other hand, begins at a lower temperature and increases stepwise. This approach improves malt flavor, supports efficient maltose and dextrin production, and ensures Termamyl SC DS, Ondea Pro, and Ceremix Flex operate under ideal conditions. Using these enzymes in a rising mash helps balance fermentability, mouthfeel, and body, which is particularly important in craft and home brewing applications.

Key Benefits of Using Termamyl SC DS, Ondea Pro, and Ceremix Flex in Step Mash

• Enhanced starch conversion for higher alcohol yield
• Improved wort clarity and filterability
• Optimized protein breakdown for gluten-free beer
• Better mouthfeel and body in finished beer
• Increased enzyme efficiency in both falling and rising step mash methods
• Greater control over fermentable sugar profiles

Whether you are brewing gluten-free beer, high-gravity beer, or experimenting with specialty grains, using Termamyl SC DS, Ondea Pro, and Ceremix Flex with controlled falling and rising step mash techniques will elevate your brewing game. Mastering these enzymes allows you to create high-quality, stable, and flavorful beers, all while optimizing your saccharification efficiency and fermentation performance.

This blog was generated using ChatGPT and reviewed for accuracy. Please Contact Us to report any incorrect or misleading information.

_{✅ Termamyl® SC DS — Alpha-Amylase
Primary Source (PDF):
Termamyl SC DS Product Data Sheet (Novozymes)
https://beerzymes.dk/wp-content/uploads/2017/07/Termamyl-SC-DS-PDS.pdf
Key Manufacturer Statement:
“In this product the key enzyme activity is provided by endo-amylase that hydrolyzes (1,4)-α-D-glucosidic linkages in starch polysaccharides.”
Product Page:
https://www.novonesis.com/en/biosolutions/industrial-bioprocessing/starch/liquefaction/termamyl-sc-ds
Typical Use Notes (public manufacturer info):
Optimized for liquefaction of starch.
Works at high temperatures; activity decreases sharply near typical denature ranges of alpha-amylase (~85–95°C / 185–203°F depending on conditions).
Often dosed during high-temp mash steps or cereal cooking.
✅ Ondea® Pro — Multi-Enzyme Blend for Gluten-Free Brewing
Primary Source (PDF):
Ondea Pro Product Data Sheet
https://biosolutions.novozymes.com/sites/default/files/inline-files/Ondea_Pro_PDS.pdf
Key Manufacturer Statement:
“A multi-enzyme blend formulated to secure efficient viscosity and turbidity reduction, protein degradation, and controlled attenuation.”
Product Page:
https://www.novonesis.com/en/biosolutions/food-and-beverages/beverages/beer/raw-material-optimization/ondea-pro
Typical Use Notes:
Used heavily in gluten-free brewing and adjunct-based recipes.
Traditionally applied in the 45–60°C (113–140°F) range for optimal protease and pullulanase activity.
Helps replace the functional enzymes lost when brewing without barley malt.
✅ Ceremix® Flex — Multi-Enzyme for Adjunct & Gluten-Free Brewing
Main Product Page:
https://www.novonesis.com/en/biosolutions/food-and-beverages/beverages/beer/raw-material-optimization/ceremix-flex
Alternate technical listing:
https://products.brecktech.com/store/breckenridge-technologies/product/ceremix-flex
Key Manufacturer Statement:
“Contains maltogenic amylase, alpha-amylase, and pullulanase… suitable for infusion mashing of up to 100% high-gelatinization-temperature grain adjuncts.”
Typical Use Notes:
Designed for complete starch breakdown in difficult grains (rice, millet, sorghum, raw corn).
Performs well in both infusion and step mash programs.
Active across a wider temp range thanks to multiple enzymes:
Alpha-amylase: ~65–75°C (149–167°F)
Pullulanase: ~50–60°C (122–140°F)
Maltogenic amylase: ~55–65°C (131–149°F)}