Mashing enzymes for craft distilling.

Distiller’s Enzyme High Temperature Alpha-amylase.

Alpha-amylase is a bacterially-derived enzyme which breaks down starch into dextrins and simple sugars.

12g sachet sufficient for up to 7.5 kg of liquefied starch.

A bacterial derived, powdered high temperature tolerant alpha amylase enzyme for breaking down (or liquefying) gelantinised starch to yield short chain dextrins and simple sugars prior to saccharification with glucoamylase and fermentation by yeast.

Instructions: Bring your starch substrate slurry to the boil and simmer for 30 minutes, then turn off the heat and allow to cool to 80°C (176°F) or just below. Add enzyme and stir well and then cover (or hold at 65-80°C (149-176°F)) and allow to stand for 60 minutes.