This is suitable for enzyme based mashing of craft brew. Especially if you are using unmalted grains like corn, rice, sorghum. Also people suffering from celiac as gluten rich barley/wheat can be avoided in mashing to get the required enzyme mix.It also can be used to make Brut style IPA (thin ales that does not have any residual unfermented sugars making them heavy hoppy without exessive hops)
It is also used in fruit wines to remove starch haze especially banana wine
Optimal pH: 5.0 to 6.0
Optimal Mashing temperature 50 degrees Celsius to produce maltodextrin
Dosage 1gm per kg of grain or starch rich fruits like banana
Please follow your recipe or expert if you are new to enzyme based mashing. Right pH, temperature and quantity is ideal to get best results.