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Mashease

Mashease

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WHC Lab Brewing Enzyme Series

Mashease - High-Efficiency Mashing & Viscosity-Reducing Enzyme

Achieve lower wort viscosity and improved filtration speed. A specialized brewing enzyme blend designed to support improved mashing efficiency and prevent clogging in recipes with high ratios of oats, rye, or other adjuncts.

Mashease is a brewing-specific enzyme blend from WHC Lab designed to improve performance during the mashing process and enhance wort fluidity and solubility.
Formulated with an optimal ratio of beta-glucanase, xylanase, cellulase, and beta-glucosidase, it efficiently breaks down recalcitrant grain polysaccharides (such as beta-glucans and arabinoxylans). By reducing wort viscosity, it significantly prevents stuck mashes and filtration delays during lautering.

Key Benefits for the Brewing Process

1. Reduced Wort Viscosity & Faster Filtration

Rapidly breaks down beta-glucans and hemicelluloses (pentosans), the primary components of grain cell walls. Increases wort fluidity, significantly reducing sparging and lautering times.

2. Improved Extract Recovery (Mash Efficiency)

Loosening the complex grain matrix increases the surface area for amylase contact with starches. Enhances extract recovery and maximizes mash yields per batch.

3. Troubleshooting for Oats & Rye

Reduces the risk of filter bed clogging and flow issues in recipes with high percentages of viscous grains like oats, rye, and unmalted wheat (e.g., Hazy IPA, Oatmeal Stout).

4. Increased Throughput & Reproducibility

Eliminates bottlenecks in the filtration stage to standardize mashing times. Robustly supports improved brewery utilization and batch-to-batch quality consistency.

Technical Specifications & Guidelines

Enzymes Beta-glucanase, Xylanase, Cellulase, Beta-glucosidase
Dosage 10 – 20 mL / 100 kg (based on total grist weight)
Temp Range 64°C – 95°C (standard mashing and mash-out temperature ranges)
Addition Add directly to the mash water or grist at mash-in.
Recommended Styles Hazy IPA / NEIPA, Oatmeal Stout, Rye Ale, and all beers with high adjunct (oats, rye, unmalted grains) usage.
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