Ceremix Flex Liquid Enzyme - 4 OZ

Thermostable maltogenic amylase, pullulanase, and α-amylase liquid enzyme suitable for starch conversion of gluten free malts with no need for cereal cooking. Ceremix® Flex allows brewers the flexibility to avoid cereal cooking steps when using high-gelatinizing malts including corn, rice, sorghum and other gluten free malts between 52C and 80C.

Use in conjunction -WITH- Ondea Pro.

Labeled 'Liquid Starch De-Branching Enzyme'

Recommended pH range: 4 - 5.5 at 25C

**Click 'Resources' > 'Tutorials' > 'All Grain Brewing Tutorial' for usage recommendations updated October 2020**

After testing multiple methods, a rising step mash has provided consistent repeatable results. Calculate the strike water to achieve 124 - 128F target mash temperature and pitch Ceremix Flex and Ondea Pro. After 10 minutes measure the mash pH using test strips or a meter, then adjust the mash pH to 4.6 - 4.8. Maintain 124 - 128F for a total of 20 - 30 minutes. Raise mash to 145F (do not exceed 145F or the enzymes needed for this rest may denature). Maintain 145F for a total of 45 - 75 minutes. Raise mash to 172 - 176F and maintain for a total of 20 - 30 minutes before starting the sparge.

Sold in 4 OZ bottle - Should be stored in a cool, dry place at or below 41F to help maintain maximum activity over long periods

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