- Description
- Details
- Directions
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Alpha Amylase Enzymes are used in recipes where there is a need to reduce starches into simpler carbohydrates and when there are insufficient natural enzymes available. Alpha Amylase Enzymes reduce complex starch molecules primarily into dextrins and a small amount of maltose which will increase the body and texture of a beer and create more fermentable sugars. This is a food grade product and is typically used in the baking industry for the improvement of loaf volume, texture and wheat with low diastatic power. It has a broad effective temperature range however it reaches optimum activity around 99ºF (37ºC).
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Form: Powder Optimum Temperature: 99°F (37°C) - – Usage Varies. Use approximately 1 teaspoon (4.9mL) per 5 US gallons (18.9L)
– Amylase Enzymes should be added to beer recipes during the mash so that it can work in conjunction with the other natural enzymes which are present.
– Amylase Enzymes will not survive through boiling temperatures.
– Amylase Enzymes can be added during or after fermentation if necessary. If this method is used, the beer must be allowed to remain in a fermentation vessel since the enzymes will create more fermentable sugars.
| Size | 1oz, 1lb |
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Returns
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Our policy runs for 30 days. If you have passed 30 days without a trace since the purchase, unfortunately we can't offer an exchange or refund.
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