Alpha Amylase Consumable

Name: Ketelkraal
Price range: $

In brief use Alpha Amylase to convert your starch into sugar. Used at higher temperatures in the brew-house during mashing in order to facilitate the hydrolysis of starch into maltose, soluble dextrins and glucose. Obvious advantages are quick reduction of the viscosity of the cereal mash and the yield of more concentrated wort.

Subsequently an enzyme found in saliva and pancreatic juice that helps in the breakdown of carbohydrates into simple sugars. Catalyzing the hydrolysis of the alpha-1,4 linkage between two glucose molecules, the main component of starch and glycogen. As well as Alpha amylase is also found in plants, fungi, and bacteria, and is used commercially to produce some types of alcohols. Alpha amylase activity is important in grain processing and production of baked goods, as it helps convert the starches in flour into sugars.

Using Alpha Amylase Consumable when distilling.

1. Firstly, add the Alpha amylase enzyme to the incoming mash.

2.Secondly, activate the enzyme by allowing the mash to reach a temperature of 55-60 degrees Celsius, and maintain this temperature for up to 1 hour.

3. Thirdly, allow the mash to cool down to 30 degrees Celsius before distilling.

4. Lastly, distill your mash as usual.

5. The Alpha amylase enzyme will help break down the starch molecules within the mash, allowing them to pass through the still. This will result in higher alcohol yields and a better quality of final product.

We provide this consumable and so much more!

Such as:

Activated Carbon, simply perfect for your distilling purposes.

To sum it up activated carbon used remove impurities. A consumable used to remove a range of impurities. In brief heavy metals and others. Notably the activated carbon added as a material or in a filter. Activated carbon is able to remove the impurities in during the distilling process. Hence the impurities are then filtered out before ready.

Ketelkraal – know you are in good hands. Because we know what we are doing!