Fungal α-amylase allows grain distillers to produce highly attenuated washes through the degradation of limit dextrins by hydrolyzing them into fermentable sugars, mostly maltose. Fungal α-amylase helps to ensure that starch conversion is complete during the mash, thereby allowing the expected final attenuation to be attained.
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). They 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.
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