Amylase Enzyme

Helps in starch conversion to sugar during the mash. Fungal α-amylase allows brewers to produce highly attenuated beer through the the conversion of grain starch into fermentable sugars, mostly maltose. Fungal α-amylase helps to ensure that starch conversion is complete during mashing, thereby allowing the expected final attenuation to be attained. Benefits to using Fungal α-amylase: – Fungal α-amylase aids in the production of maltose, allowing for a high degree of attenuation to be attainable in beer. -Fermentation that has become “stuck” can be stimulated with Fungal α-amylase so that the expected attenuation can be achieved. -Starch/dextrin turbidity in the finished beer is prevented by Fungal α-amylase. -Organoleptic properties of the beer remain unchanged with the use of Fungal α-amylase. APPLICATION Fungal α-amylase is recommended for use in mashing, or in the fermentation/maturation stages. In fermentation/maturation, the recommended dosage is 1-4g/hL (1.2-4.8mL/hL) beer. In ma