Improve your mash or distillation efficiency with the addition of heat stable alpha-amylase enzyme powder to break down starch into dextrins and simple sugars for higher yields and reduced mash viscosity.

This bacterially derived alpha-amylase enzyme is heat stable and hence can be added directly into the mash.

Addition of alpha-amylase to your mash helps to liquefy (gelatinise) unmodified starch resulting in reduced mash viscosity, higher yields and improved lauterability or sparging.

Specifications

Temperature Tolerance: 65 - 80C, Optimum 70 - 75C
Enzyme Activity: 40,000 u/g
pH Tolerance: 5.0 - 7.0 (Optimum 5.5 - 6.0)

Usage Instructions

For Beer / Barley (Whiskey) Washes: add 0.5 g/L (10g per 20L) directly to your mash and maintain between 65C - 80C for 1 hour.
For Distillation Washes: Boil your wash for 30 minutes, then turn off the heat and allow to cool until below 80C. Add enzyme and maintain between 65 - 80C for 1 hour.

Some substrates such as corn starch may require to be boiled for longer than 30 minutes to fully gelatinise the starch before addition of alpha-amylase enzyme.