General Description

GMO-free, bacterial alpha-amylase. Used at higher temperatures in the brew-house during mashing in order to facilitate the hydrolysis of starch into maltose, soluble dextrins and glucose. 

Quantity:

100ml

(Treats up to 350kg raw grain)

Dosage: 280 ml per ton of raw grain.

More info:

At 85°C the enzyme will denature, meaning its characteristic properties will be destroyed, rendering it all but useless at that point, thus it is recommended to use this at standard mashing temperatures between 60°C and 70°C.

Use/Directions:

Use 1.5ml per 5kg or 0.28ml per 1kg of grain.

This will convert the grain starch into fermentable maltose and glucose sugars, as well as some dextrin, which is a non-fermentable, residual sugar, which contributes to body and mouthfeel, but not flavour.

Storage:

Keep cap closed and store in the fridge (about at 4°C).