Distiller’s Enzyme High Temperature Alpha-amylase

Distiller’s High Temperature Alpha-amylase breaks starch into dextrins and simpler sugars during mashing. One 12g sachet treats up to 7.5kg of liquefied starch in a fermentation volume up to 25L.

How to use it

Bring the starch slurry to the boil and simmer for 30 minutes, allowing longer where the substrate needs more time to gelatinise. Cool to 80°C or just below, stir in the enzyme, then cover and hold at 65–80°C for 60 minutes.

Next step

After liquefaction, use Distiller’s Enzyme Glucoamylase at 65°C or below to convert dextrins into fermentable sugars.