CellarScience Brutzyme for Very Dry, Highly Attenuated Beer CellarScience Brutzyme is a 1 oz liquid glucoamylase enzyme blend for brewers who want to push fermentation farther and finish beer noticeably drier. It is especially useful in Brut IPA, extra-dry IPA, and other recipes where lower final gravity, leaner body, and crisp drinkability are part of the goal. Brutzyme works by breaking down dextrins and other starch-derived carbohydrates into smaller fermentable sugars that brewing yeast can consume more completely. In practical terms, that means you can drive attenuation higher than yeast alone would typically achieve, helping reduce residual sweetness and produce a more polished, champagne-like finish when the recipe calls for it. What Brutzyme Does in Brewing Increases attenuation: Helps yeast ferment more of the available extract in wort Lowers finishing gravity: Useful when you want a drier beer with less residual body Improves fermentability: Breaks down dextrins that would otherwise remain unfermented Supports modern dry beer styles: Especially helpful for Brut IPA and other crisp, highly fermentable formulations Enzyme Blend and Why It Matters According to CellarScience, Brutzyme contains a blend of amyloglucosidase, alpha amylase, and pullulanase. That combination matters because each enzyme helps attack carbohydrates a little differently. Alpha amylase breaks larger starch chains into smaller pieces, pullulanase helps open up branched dextrins, and amyloglucosidase continues converting those smaller carbohydrate fragments into fermentable sugars. The result is a stronger push toward dryness than you would normally get from fermentation alone. That makes Brutzyme a practical tool for brewers trying to avoid a soft or heavy finish in recipes that need to drink sharp, lean, and clean. It can also be useful when experimenting with low-body beer concepts, provided you understand that it can materially change the final character of the beer. How to Use CellarScience Brutzyme Typical dosage: 1/4 tsp per 5 gallons When to add: At the start of fermentation, directly into the fermenter when pitching yeast Recommended temperature range: 50 to 68°F Recommended pH range: 4.0 to 5.5 Format: Liquid enzyme blend in a 1 oz bottle Because Brutzyme can significantly reduce body and finishing gravity, it is best used intentionally. If a recipe depends on dextrin content for mouthfeel or sweetness, this enzyme may dry the beer out more than you want. It is a good fit when dryness is the target, not when fullness is part of the style. Best Uses for Brutzyme Brut IPA Extra-dry IPA and pale ale recipes Beer formulations where a crisp, highly attenuated finish is desirable Experimental brews where you want to reduce residual dextrins and push fermentability Storage and Handling Storage: Store below 70°F Shelf life after opening: Approximately 12 months, according to CellarScience guidance Additional note: GMO Free Related Brewing Additions If you want a very dry finish and tighter fermentation control, Brutzyme can be used alongside CellarScience ALDC Enzyme, which addresses diacetyl prevention rather than fermentability. You can also browse our wider selection of brewing enzymes here if you are comparing options for clarity, dryness, or process control. For brewers chasing a very dry, modern finish, CellarScience Brutzyme is a straightforward and effective tool. Used thoughtfully, it can help turn a recipe from merely crisp into genuinely lean, highly attenuated, and style-appropriate.
