Alpha Amylase Enzyme Formula

Amylase breaks down the starches found in corn during liquefication (mashing), amylase converts the starches into fermentable corn sugar for your yeast to make into alcohol during the fermentation process.

Directions- use ¼ teaspoon per gallon of wort to convert corn starches into fermentable corn sugars.

In mashing, 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). The enzyme is completely deactivated above 70°C (158°F).

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