Misc addition
Fungal Alpha-Amylase
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Type
- Enzyme
- Added at
- mash
- Form
- liquid
- Formula
- n/a
- Concentration
- sold as the pure compound
- Typical dose
- 1–3 mL per 20 L of mash
- Timing
- Added to the mash during saccharification, or in small doses to the fermenter.
Before you use it
It does not take a beer to 1.000 the way AMG does — it opens starch so malt enzymes or yeast can finish the job. Optimum is typically around 50–60 °C; a mash-out will denature it. Refrigerate, and do not confuse the bottle with bacterial (thermostable) amylase, which survives the boil.
Description
A fungal α-amylase that liquefies starch at mash temperatures lower than barley’s own enzyme prefers. Useful with raw grain, high-adjunct mashes and gluten-free grists that would otherwise leave unconverted starch, and a gentler attenuation nudge than AMG.