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Still Spirits Distiller's Alpha-Amylase Enzyme

Alpha-Amylase is a bacterial-derived enzyme that breaks down starch into dextrins and simple sugars during mashing.

Bring your starch substrate slurry to a boil and simmer for 30 minutes, then turn off the heat and allow it to cool to 176°F (80°C) or just below. Add enzyme and stir well and then cover (or hold at 149-176°F (65-80°C) and allow to stand for 60 minutes. Please note that some starch substrates, such as corn starch, may require longer boiling times in order to fully break down and gelatinize the starch prior to the application of the Alpha-amylase enzyme.


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