Alpha Amylase Enzyme Powder, 1lb

Description

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).
Weight:
1lb (454g)
Details:
Form: Powdered
Optimum Temperature: 99°F (37°C)
Usage Notes:
Usage Varies
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.