Brewers Connection
Brew U
ALL ABOUT AMYLASE ENZYME
     
  Amylase is derived from barley malt. The enzyme accelerates the breakdown of two components of starch and complex carbohydrates at alpha - linkages to form maltose and glucose sugars. Carbs are essentially grain starches. In the mash tun, any starch absorbs increasing amounts of water (hydrates) and gradually expands as the temperature increases from cold to warm to hot. Between 158 and 176°F (70 and 80°C) barley starch forms a viscous paste as it gelatinizes. Starches are more susceptible to enzymatic conversion after they have gelatinized. Starches begin to thin out above 165°F (80°C), at which point they can leach unconverted into the wort, eventually causing a high finishing gravity and chill haze in the finished beer. Amylase Enzyme increases efficiency and reduces conversion time by rapidly reducing insoluble and soluble starch by splitting starch molecules of malted barley and adjuncts into many partially-fermentable dextrins and maltose. Given a long enough "rest," the amylase can dismantle all the dextrin's to maltose, glucose, and small, branched limit dextrins.  
     
  Recommended Usage:  
  In All-Grain, mash as normal. At end of mash schedule, raise temperature to 160 degrees. Turn off heat, let rest back down to 154 degrees. Add 1/2 ounce for each 10 pounds of grain. In partial mash/steep, after 10 minutes at 154 - 158 degrees add 1 tsp per 5 gallons and let steep 10 - 15 minutes more. It is important to also have either gypsum or calcium chloride in the mix.  
     
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6404 Amylase Enzyme Formula - 1.5 oz $2.09
 
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