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.
up to 0.75grams (0.25oz) for 5 Gallons of wort or 0.15g per gallon
In mashing, Fungal α-amylase is active up to 60°-65°C(140°-149°F) and has optimal activity in the range of 52°-62°C (125°-144°F). The enzyme is completely deactivated above 70°C (158°F).
Recommended dosage in the mash is 200-1000g/tonne (240-1200mL/tonne)
up to 1.34grams per gallon of MASH
This product is particularly appropriate for use at temperature and pH conditions typical for fermentation and is also active at 0°C. If the product is used only for reduction of turbidity the addition should take place in maturation vessel.
Made with technology from DSM
Amylase Enzyme Formula 1.5 oz
Add enzyme to starch substrate slurry, stir well and bring to a boil. Allow to simmer for 30 minutes then turn off the heat, cover (or hold at 185–203°F), and allow to stand for 60 minutes.