Alpha-Amylase – 30ml
In the starch industry it is used in the production of syrups, in the brewing industry for liquefaction of the
adjunct, and in the sugar industry for breaking down the starch present in cane juice, thereby reducing
the starch content, which facilitates filtration.
The product is added to the brewhouse during the mashing.
- 0.3ml per kg of grain to be added when mashing starts (10-30 mL/100 kg of raw grain).
The product is added to the mash water and is then thoroughly mixed to facilitate its action. The following conditions are best for its activity:
- pH between 4,5 and 5,8;
- temperature between 80 and 90°C.
The completion of the enzymatic action is clearly indicated by the disappearance of the iodine reaction.
The ensuing process of wort boiling totally inactivates the enzyme.
For in-depth information you can go read more here.