Liquify thick cereal mashes for a faster and more efficient brew day!

Distiller's Enzyme Alpha-amylase is a bacterially-derived, powdered alpha-amylase enzyme for breaking down (or liquefying) gelatinised starch to yield short chain dextrins and simple sugars prior to saccharification with glucoamylase and fermentation by yeast.

Alpha-Amylase acts on large starch molecules by hydrolzying α-1,4 glycosidic bonds. These are the bonds between individual glucose molecules that give the starch polymer its long chain structure. As alpha amylase hydrolyzes these bonds the long starch molecule is broken down into smaller chains. Smaller chains of sugars then have room for glucoamylase enzymes to further break down the moltose into glucose molecules.

Sufficient for treatment of up to 7.5 kg liquefied starch for fermentation volumes up to 25 L (6.6 US Gal).

Instructions:

1. Bring your mash containing the starch slurry to a simmer for 30 minutes to loosen the starch molecules.
2. Turn off the heat and allow to cool to 80 celsius
3. Add enzyme to mash or slurry, stir well to thoroughly incorporate and maintain temperature between 65 and 80 celsius for one hour.