Alpha Amylase Enzymes are used in recipes where there is a want to reduce starches into simpler carbohydrates and when there are insufficient natural enzymes to be had. Alpha Amylase Enzymes reduce complex starch molecules primarily into dextrins and a small amount of maltose that allows you to increase the body and texture of a beer and create more fermentable sugars. It is a food grade product and is normally used in the baking industry for the improvement of loaf volume, texture and wheat with low diastatic power. The effective temperature range is 104F to 140F (40C to 60C) and the optimum temperature is 131F (55C). It is going to begin to lose its activity above 140F (60C) and will be thoroughly inactivated at temperatures above 158F (70C) for 30 minutes. Usage varies. Add approximately 1 teaspoon per 5 US gallons. Will have to ideally be added throughout a step-mash program at the same time as resting at the effective temperature range.
Alpha amylase enzymes for reducing starches into simpler carbohydrates
Supplements enzymes that can be lacking from other ingredients
Reduces complex starches into primarily dextrins and a small percentage of maltose
Effective temperature range: 104F to 140F (40C to 60C)
Net Weight: 1.5oz