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      • Enzymes /
      • Amylase Enzyme Formula 1.5 oz
      Picture of Amylase Enzyme Formula 1.5 oz

      Amylase Enzyme Formula 1.5 oz

      Fungal α-amylase is a liquid fungal alpha-amylase from Aspergillus oryzae. Made with technology from DSM

      Usage varies. 1tsp. Breaks 1,4 linkage in starch during liquefication, producing dextrin and a small amout of maltose.

      Leaves 1,6 links, therefore self-limiting. Use if you have a starch problem in storage, or in light beers
      SKU: BZZ7100A
      Please Note: Orders will be processed from your primary BSG warehouse by default. If you wish to have an item shipped from another BSG warehouse, please indicate so in your order notes. Orders from your non-primary BSG warehouse may incur additional freight charges. Stock positions indicated below are not guaranteed to be available when your order is processed.
      Shakopee MNIn Stock
      San Leandro CAIn Stock
      West Warwick RIIn Stock
      Atlanta GAIn Stock
      • Overview
      • Attachments

      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.

      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)

      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 

      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.

      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)

      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 

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      Leaves 1,6 links, therefore self-limiting. Use if you have a starch problem in storage, or in light beers
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