Free delivery on orders over £100 equivalent
Couldn't load pickup availability
Brewer’s Amylase: High activity bacterial amylases to convert liquefied starch into oligosaccharides and simple sugars for brewing. Reduces viscosity, aids lautering & filtration.
Key benefits: Reduces mashing time to minutes, unlock higher sugar content, consistent mashing and reduces haze. Compatible with adjuvants. Reduces viscosity, aids lautering & filtration. 100% GMO-free.
Instructions:
- Small Brew: Add 10 mL Brewer’s Amylase (1× lid full) per 25 L brew.
- Medium Brew: Add 1 L Brewer’s Amylase per 250 L brew.
- Large Brew: Add 10 L Brewer’s Amylase per 2,500 L brew.
1. Bring your starch to the boil and simmer for 5–30 minutes.
2. Allow to cool to 80°C, then pour in Brewer’s Amylase and stir well.
3. Allow to simmer for 60 minutes keeping the temperature between 60–80°C.
Ingredients: Sodium chloride, alpha-amylase enzymes, glycerol, sorbitol.
Storage: Store at 4–25°C away from sunlight. Use within 12 months.
Practical Guide: PDF
Application guides
Supporting technical guides
Starch and fermentation
Xylanase for Cereal Mash Filtration: When Is It Useful?
Evaluate xylanase for cereal mash viscosity and filtration. Separate arabinoxylan effects from starch, beta-glucan and mechanical limitations.
Read technical guide
Enzyme science · Deep dive
Alpha-amylase: structure, mechanism and industrial uses
Rapid internal chain cleavage makes starch slurries easier to pump and prepares them for brewing, glucose production, cereal drinks and removal of starch-based stains.
Read technical guide