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Also known as Exo-Alpha Amylase or Beta Amylase. Popular for Brut IPAs.

Directions: Add into your mash during the mashing-in or directly after mashing-in. For use in your fermenter, it is recommended to add to chilled wort before or directly after pitching your yeast (if used in the fermentor, it may remain active after beer pasteurization. For use with potable alcohol, add at temperatures below 70oC at saccharification or in the fermenter.

Benefits:

  • Maximizes the conversion of starch substrates to fermentable sugars, primarily glucose.
  • Reduces levels of leftover carbohydrates
  • Increases the level of fermentation, leading to increased alcohol production

Usage Levels:

  • Mashing-In: 0.5-10 kg/MT of dry grist
  • Fermenter: 2-12 g/hl wor or beer
  • Potable Alcohol: 0.3-0.6 kg/MT of dry grist 

4 Ounces.