White Labs Ultra Ferm - Glucoamylase - 10 mL

White Labs Ultra Ferm - Glucoamylase - 10 mL

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Reduce saccharification time, break down starches in unmalted cereals, and increase attenuation with one simple product! Ultra-Ferm from White Labs is a highly concentrated liquid amyloglucosidase derived from a select strain of Aspergillus niger. Rather than acheiving 75 to 80% hydrolisis of present starches, as you would with traditional brewing methods, Ultra Ferm allows total hydrolisis of dextrins to fermentable glucose, from all types of starch.
UltraFerm WLN4100 makes for the perfect additive when brewing a Brut IPA or Champagne Beer by eliminating residual sugar, allowing you to acheive the dry flavor profile that is signature to the style. It can also be used for the production of low calorie and extra high-alcohol beers, as well as light or diatetic beers.
Add at the beginning of the mash-in. Ultra-Ferm optimal pH is between 3.5 and 5.5. Temperature should not exceed 140°F. Amyloglucosidase activity is completely destroyed when the wort is held at 185°F for 10 minutes.
We've experimented with adding this enzyme at different stages throughout the brewing process, and found that it isn't limited to the mash stage alone. When pitching Ultra Ferm alongside our yeast, we were able to achieve a final gravity of 1.000, with no negative effect on the finished beer. Great news for the extract brewers out there that want to produce an extra dry beer!
Store at 39-46°F. Stable for 12 months.
Item # AD364
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - In Stock
Weight 0.30 LBS
Community Q&A

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Browse 2 questions Browse 2 questions and 55 answers
Why did you choose this?
MoreFlavor Store
Improves fermentation efficiency
Michael V on Jul 7, 2020
Want to see if I can hit a lower FG
Michael V on May 16, 2020
Improves fermentation efficiency
Michael V on Jul 7, 2020
Trying to lower final gravity
Michael V on Jun 4, 2020
Want to see if I can hit a lower FG
Michael V on May 16, 2020
dry beer
douglas e. h on May 6, 2020
boost sugar consumption in a few recipes
Simaan Shini on Apr 18, 2020
supplement for malt enzymes on rye
Stephen W on Apr 14, 2020
for the juicy brut ipa kit
Sean R on Apr 8, 2020
Dry out this beer.
Ryan H on Mar 21, 2020
William P on Feb 25, 2020
It came recommended by MoreBeer
Adam C C on Feb 21, 2020
Make brut IPA
Sherrill K on Feb 1, 2020
Dry out the beer
JUSTIN G on Jan 21, 2020
a must for a Brut IPA
Aaron P on Dec 10, 2019
To make a chocolate stout extra dry
Alexander K on Oct 16, 2019
Patrick Riordan on Oct 3, 2019
to complete a stalled fermentation
Richard Schmittdiel on Sep 6, 2019
To brew a Brut IPA
Valued C on Jun 25, 2019
recipes that require more attenuation
Brian K on May 29, 2019
For more complete conversion
LtAJ911 on May 9, 2019
Brewing a Brut IPA.
David K on May 7, 2019
Brut IPA
Jeremy B on May 2, 2019
Name Brand product, for Brut IPA
David T on Apr 6, 2019
For Brut IPA
John Anderson on Mar 21, 2019
Need this for brewing Brut IPAs
Jaclyn R on Mar 14, 2019
Trying to make a Sierra Nevada Brut IPA Clone
Robert F G on Mar 12, 2019
To make a Brut IPA
Jeffrey O. on Feb 20, 2019
Brut IPA
Tim Gavigan on Feb 19, 2019
to make a brut IPA
Heather B on Feb 19, 2019
brut ipa
Jonathan C on Feb 12, 2019
Brut IPA
Russ Brodeur on Feb 7, 2019
For Brut IPA
sergii m on Feb 7, 2019
Never tried. Want expand style base
Justin W. S on Feb 6, 2019
For a Brut IPA recipe
Dan C on Jan 30, 2019
clean up more sugars/carbs
Mark S P on Jan 25, 2019
to brew a Brut IPA
Ronald K on Jan 24, 2019
Trying to brew a low carb beer
Hard to find elsewhere
Allen Zhang on Jan 16, 2019
To brew a Brut IPA
Ronnie W on Jan 15, 2019
Making a big Tripel and wanted to reduce the sugar content while increasing abv
Michael H on Jan 10, 2019
to make drier beer, say your article
Zachary B on Jan 9, 2019
To make a Brut IPA.
Matthew Presley on Jan 5, 2019
For Brut IPA
Timothy S on Dec 29, 2018
Making some brut style beers
Joseph S on Dec 22, 2018
Making a Brut IPA
Evan C on Dec 18, 2018
Make Brut IPA
Tony Schubert on Dec 15, 2018
Brewing a Brut IPA
Brandon L on Dec 11, 2018
Making a brut ipa
Andrew A on Nov 20, 2018
Brut IPA
Shaun A on Nov 17, 2018
Brewing a Brut IPA
Evan B on Nov 17, 2018
Recipe specific. Standard amylase not strong enough.
Eric W on Nov 17, 2018
Trying to lower final gravity
Michael V on Jun 4, 2020
dry beer
douglas e. h on May 6, 2020
Is there any downside to adding half the vial? Can I just let it sit in the wort for twice as long before denaturing it?
Jacob D Graber on Jan 12, 2019
BEST ANSWER: I doubt there's much downside, from my brief experience using the whole vial is massive overkill. I added 1mL [1/10 of a vial] to an FV containing 6 1/2 gallons of Cream Ale that had finished at 1.008, several days later it had dropped to an FG of 1.002. I had similar results the only other time I've used it, this time on an Imperial Stout that petered out in the mid 30's, 1 mL of Amylo in about 5 gallons got it down to the low 20's.

3.7 / 5.0
7 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
Worthless in Mash
Add to primary with yeast pitch! I’ve tried adding to mash and primary and the mash addition seemed to make no difference. Recently used in a Brut IPA and reached a final gravity of 0.998 with S-04. Insane attenuation with good flocculation. Four stars only because the guidance on mash vs. fermenter is confusing from white labs in particular (product description says to add to mash but their recipes say add when pitching.)
May 15, 2020
1 year ago
Product Didn't Work
The product description says that the enzyme has a shelf life of 12 months. However, the product I received expired 2 weeks after it was delivered. I added during 148F mash. I was hoping for my IPA to finish at 1.00 but it only finished at 1.01.
April 4, 2020
3 months ago
Response from MoreFlavor
Vince - Thank you for your feedback, terminal gravity has many attributing factors. Please give us a call at 1-800-600-0033 or email us at info@moreflavor.com so that we can assist you. We are here to help. Cheers!
April 29, 2020
Zach R Staff
Got my first Brit down to 1.000
March 4, 2020
4 months ago
Good product
Great for Brut IPA's or low carb beers.
December 29, 2019
1 year ago
Perfect BRUT IPA
I used to make Morebeers BRUT IPA. The final gravity came out at 1.000. Beer came out fantastic. Looking forward to experimenting with other styles.
March 20, 2019
Used in an extract Brut IPA. Added to primary, waited for readings to stop dropping and an additional week after that. Beer finished at 1.011, maybe lower by a bit but certainly not worth the extra money for such a small drop. Maybe I just got a bad batch?
March 7, 2019
1 year ago
Response from MoreFlavor
Hey so sorry about your experience. We try very hard to create the best experience for our customers and provide quality products. Please give us a call at 1-800-600-0033 or email us at info@moreflavor.com so that we can assist you. We are here to help. Cheers!
March 8, 2019
Tyler W Staff
Does exactly as specified. I added to primary fermentation when gravity was 1.020 and the FG ended up at 0.996 which is right on target for where I was aiming.
December 2, 2018
1 year ago