$2.49
Alpha Amylase is used first in the process of turning starch into fermentable sugars. Before this enzyme begins its work, the long chains of the starch needs to be exposed which is during the mash.
During the mash, the starch absorbs the liquid, expands, and then bursts open spilling out its contents in the form of long chains of gelatinized starch. At this point, Alpha Amylase goes to work. It quickly breaks down almost any bond it comes across in the starch (grain type doesn’t matter). Once the long chains of the gelatinized starch has been broken down into smaller chains, liquefaction occurs and the viscosity of the cook changes into a thinner, more liquid form.
Looking for other enzymes? We also have Glucoamylase (step two in converting) and Beta Glucanase (for raw unmalted grains / adjuncts)
2 in stock
