Alpha Amylase has FOUR primary purposes:
- This is suitable for enzyme-based mashing of craft brew a.k.a Brut IPA. They make thin watery IPA ales that do not have any residual unfermented sugars making them heavy hoppy without excessive hops
- We can also use it for recipe research for beer styles using unmalted grains like corn, rice, sorghum. Furthermore, people suffering from celiac as gluten rich barley/wheat can be avoided in mashing to get the required enzyme mix.
- It is also used in fruit wines to remove starch haze especially banana wine and other starch-rich non-grape wines/ fruit ciders.
- It is a brewer’s rescue pack as well. Helps rectify the low mashing efficiency, stuck ferments and other wort making issues.
Directions to use:
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.
Time to mash 30-90 minutes depending on the fruit/grain.
Please follow your recipe or expert if you are new to enzyme-based mashing. Right pH, temperature, and quantity is ideal to get the best results.