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add the Still Spirits Distiller’s Enzyme Glucoamylase and hold at 50-60°C (122-140°F) for 60 minutes for the enzyme to saccharify the starch
(with that said it’s not a non-rinse sanitiser
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Balanced by a citrus fusion of pink grapefruit
20g Distiller’s Yeast – Vodka
Rye Malt - 1kg Grain Beer Yeast add the Still Spirits Distiller’sCrafted from top notch rye. Adds biscuit like, velvety, almost buttery, (trademark) rye element to final brew. Flavor: highlights signature rye essence; richly sweet; hints of bakery and golden nectar. EBC: 2. 0 4. 3 Specialty Malt Diastatic Power: 30 Lintner
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