Alpha-Amylase and Glucoamylase Pack

Alpha-Amylase : What is it ?

Alpha-Amylase is a bacterial enzyme that breaks down (or liquefies) gelatinous starch to produce short-chain dextrins and simple sugars before saccharification with glucoamylase and fermentation by yeast.

Sufficient to process up to 7.5 kg of liquefied starch for fermentation volumes of up to 25 L.

Mixing instructions :

1. Bring the starch substrate suspension to the boil and simmer for 30 minutes, then turn off the heat and cool to 80°C.
2. Add enzyme and mix well. Cover (or keep at 65-80°C) and leave to stand for 60 minutes. Please note that some starch substrates, such as corn starch, may require longer boiling times to fully break down and gelatinize the starch before the Alpha-Amylase enzyme is applied.

Glucoamylase : What is it ?

Glucoamylase is an enzyme derived from a fungus that breaks down short-chain dextrins in starch substrate musts. It is used to produce simple, fermentable sugars.

Glucoamylase is applied either after brewing or added to the yeast for simultaneous saccharification and fermentation.

Sufficient to process up to 7.5 kg of liquefied starch for fermentation volumes of up to 25 L.

Mixing instructions :

1. Add the enzyme to the liquefied starch slurry or malted grain mash once the temperature is at or below 65°C.
2. Mix well, cover (or keep at 50-60°C) and leave to stand for 1 hour before cooling to ferment. Alternatively, add it to the wort with the yeast and ferment at an optimum ambient temperature of 30-35°C (taking care that the yeast does not exceed the tolerance) for simultaneous saccharification and fermentation.