Alpha-Amylase is a bacterial-derived enzyme which breaks down starch into dextrins and simple sugars during mashing. Good up to 6.6 Gal of Mash
Alpha-Amylase Enzyme 12g
Bring Starch Substrate Slurry to a boil and simmer for 30 minutes. Turn off heat and allow to cool to 80C (176F) or just below. Add enzyme and stir well. Cover and hold at 65-80C (149-176F) for 60 minutes.
Some Starches like corn may need longer to boiling times to breakdown and gelanitize before you add your enzymes.
Adding enzymes at boiling will denature them very rapidly