Bacterial alpha-amylase enzyme.
Perfect for brewers and distillers.
Extracted and purified from heat-resistant Bacillus Licheniformis species. Quickly reduces the viscosity of the cereal mash and promotes the extraction of a more concentrated wort, increasing yield during the mashing-in stage.
Alpha amylase is used in the brewhouse during mashing in order to facilitate the hydrolysis of starch and its prompt transformation into fermentable maltose, glucose and soluble dextrins.
This agent is successfully used for treating mashes containing unmalted cereals, before the boiling stage and before they are added to the malt-containing mash.
The optimal utilization conditions are at pH between 4,5 and 5,8.
The highest activity effectiveness is at high temperatures, between 80 and 90°C.
The dosage is between 10 and 30 mL/100 kg of raw grains.
The product is added to the mash water and is then thoroughly mixed to facilitate its action.
The completion of the enzymatic action is clearly indicated by the disappearance of the iodine reaction.
The ensuing boiling of the wort totally inactivates the enzyme
Best kept refrigerated.