Propper Dry
We're here for drier beer.
We find ourselves discussing what "nuance" is across different styles. It's an interesting sensorial experience because you know when you taste it but it can be hard to put your finger (or taste buds) on across different styles. We believe wort fermentability and attenuation play a vital role in adding that polish.
To help brewers dial in their target dryness, we developed Propper Dry, a concentrated enzyme that gives brewers precise control over final gravity. A simple tool for adding nuance to modern drier styles that give a spotlight to cleanliness and hop expression.
Here's a quick rundown.
What is it?
A concentrated drying enzyme
Simply put, Propper Dry is an enzyme that increases wort fermentability. It breaks down complex starches into simple sugars for complete fermentation, taking the guesswork out of hitting target Apparent Degree of Fermentation (ADF) consistently. It was developed for brewers needing precision when it comes to hitting target final gravity in drier styles.
One package (600g) will dose between 40-150bbl depending on the desired dosing rate. Continue reading for precise dosing recommendations for dialing in your needs.
Here's what you can do
Cultivate Something Snappier Than Usual
Modern styles are highlighting simplicity which means little room for error. A traditional Light Lager without that sharp snappiness isn't ideal. With that in mind, here are some examples of what you can focus on with Propper Dry.
West Coast IPAs and Pilsners |
Fine-tune finishing gravity for drier, crisper hop-driven styles. |
Traditional Light Lagers |
Add the signature snappiness of Light Lagers with more fermentable wort. |
STA- Saisons |
Get that characteristic saison dryness without relying on diastatic yeast. |
High Gravity Styles |
Keep the residual sweetness in check without lowering your original gravity. |
Directions + Dosage
Add to your mash. Brew as usual.
It's oddly simple. Start with 0.2-0.8 g/kg of grain, adjusting your dose for target attenuation. A single infusion mash works - no step mashing required. After mash rest, boil, transfer, and ferment as usual.
| For optimal mash activity |
148°F (64°C) for 60 min. |
|
Standard Dosage: most styles
|
0.2-0.8 g/kg of grain |
|
Extra Brut Dosage: FG (<0°P)
|
2.0 g/kg of grain |
Here's a measured example.
Fermented with West Coast I (Chico) / 15°P wort / mashed at 145°F / indicated dose of Propper Dry.
Take the guesswork out: Here are the precise dosing recommendations in line with Apparent Degree of Fermentation (ADF), which is the percentage of original extract or gravity that has been consumed during fermentation. It's a reliable indicator for predicting how dry or sweet a beer will be.
Higher the ADF%, the drier the beer.
Dose (g/kg) |
ADF (%) |
| 0.0 | 84% |
| 0.2 | 86% |
| 0.8 | 90% |
| 2.0 | 94% |
What Next?
An emphasis on attenuation
The discussion around the importance of attenuation continues. As the world starts building trust with familiar beers, we believe nailing wort fermentability on a consistent basis is vital for brewers. A blend of process, vision, and ingredients can get you there.
As always, we're here to be helpful.
Stay dry out there,
The Omega team