Amylase Enzyme Formula 5lb

• Achieve High Attenuation: Fungal α - amylase converts grain starch into fermentable sugars, mostly maltose, enabling brewers to produce highly attenuated beer. • Rescue Stuck Fermentation: Stimulate fermentation that has become 'stuck' to reach the expected attenuation. • Prevent Turbidity: Stop starch/dextrin turbidity in the finished beer. This enzyme also keeps the organoleptic properties of the beer unchanged. Fungal α - amylase is a must - have for brewers! It's recommended for mashing or the fermentation/maturation stages. In fermentation/maturation, use 1 - 4g/hL (1.2 - 4.8mL/hL) of beer. In mashing, it's active up to 60° - 65°C (140° - 149°F) with optimal activity at 52° - 62°C (125° - 144°F) and deactivates above 70°C (158°F). The recommended dosage in the mash is 200 - 1000g/tonne (240 - 1200mL/tonne). This product suits typical fermentation temperature and pH conditions and is active at 0°C. If used just to reduce turbidity, add it in the maturation vessel. Made with technology from DSM.

This 5lb amylase enzyme formula is designed for brewers who want to enhance their beer - making process. It can be used during mashing or the fermentation and maturation stages. With technology from DSM, it helps achieve high - quality beer with better attenuation and no turbidity. The enzyme works well in a wide temperature range, from 0°C to 65°C, and is deactivated above 70°C. Ideal for home and commercial brewers looking for a reliable way to improve their beer's quality.