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  • Spirits Enzyme Alpha-Amylase 12g
    Spirits Enzyme Alpha-Amylase 12g

  • SKU: 2276

    EAN: 2000005437717

    Spirits Enzyme Alpha-Amylase 12g

    Brand

    Bacterially-derived alpha-amylase enzyme that breaks down starch into dextrins and simple sugars during mashing. Treats up to 7.5 kg of liquefied starch for fermentation volumes up to 25 L. 12 g sachet.

    Installation Installation service: we install the device on site according to the manufacturer's instructions, connect to the line (mechanical connections) and perform initial setup and test run. Price depends on location, access and scope of work. (price by agreement / quote)
    No Yes

    3.95€

    Price without VAT

    3.19€

    Availability
    Out of Stock Pärnu 0 pcs Out of Stock
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    Warranty 24 months
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    • Description

      Spirits Enzyme Alpha-Amylase 12 g

      A bacterially-derived enzyme which breaks down starch into dextrins and simple sugars during mashing. Treats up to 7.5 kg of liquefied starch for fermentation volumes up to 25 L.

      How to use

      1. Heat starch substrate to boiling and simmer for 30 minutes, then cool to 80 °C.
      2. Add the enzyme, stir thoroughly, cover, and hold at 65–80 °C for 60 minutes.
      3. Some substrates such as corn starch need extended boiling for complete gelatinization.

      Ingredients

      Sodium chloride, alpha-amylase enzyme.

      Safety warning

      May cause allergy or asthma symptoms or breathing difficulties if inhaled.

    • Frequently asked questions about this product

      What does alpha-amylase actually do in the mash?

      It breaks down gelatinised starch into dextrins and simple, fermentable sugars during mashing. That liquefaction step is what makes a starchy mash fermentable for spirit production.

      What temperature should I hold for it to work?

      Boil and gelatinise the starch first, cool to about 80 °C, then add the enzyme and hold at 65–80 °C for around 60 minutes. Adding it to boiling-hot substrate denatures the enzyme, so let it cool into the working range first.

      Why do grains like corn need extra boiling?

      The enzyme can only act on fully gelatinised starch, and dense starches such as corn need extended boiling to gelatinise completely. Skipping this leaves starch unconverted and lowers your sugar yield.

      How much does one pack treat and how should I handle it?

      One pack treats up to about 7.5 kg of liquefied starch, suiting fermentation volumes up to roughly 25 L. Avoid inhaling the powder — enzymes can trigger allergy or breathing symptoms — and stir it gently into the liquid.

    • Specifications

      Length (mm)600.00
      Width (mm)400.00
      Height (mm)400.00
      Weight (kg)0.01
      Gross Weight (kg)0.01
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