Amylase Enzyme Formula 1lb

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.APPLICATIONFungal 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 mashing, Fungal α-amylase is active up to 60°-65°C(140°-149°F)