α-Amylase for Craft Brewing

ART-EN-022 is a dry α-amylase preparation designed for starch liquefaction and mash conversion in craft brewing and related fermentation processes. It acts mainly on internal α-1,4-glucosidic bonds in gelatinized starch, reducing viscosity and improving extract release from malted barley, wheat, corn, rice, sorghum, and other cereal adjuncts. The product is suitable for brewhouses that need more predictable conversion when raw material quality, grist composition, or mash thickness varies between batches.

Typical purchase specifications are confirmed by certificate of analysis and may include declared enzyme activity per gram, moisture target not more than 8%, fine powder appearance, practical pass-through on 60-80 mesh screens, and microbiological limits suitable for food-processing use. Operating range is commonly aligned with mash conditions, with best performance depending on pH, calcium level, rest temperature, and contact time. For adjacent enzyme products, see our enzymes and fermentation category, or send mash parameters through request a quote for technical matching.

• Craft brewing: supports starch conversion in all-malt beers, high-adjunct recipes, high-gravity brewing, and brewhouse programs targeting stable extract yield.
• Adjunct processing: helps liquefy cereal starch before saccharification or combined mash rests, reducing mash viscosity and improving pumpability.
• Distilling and fermentation feedstock: applicable where cereal starch must be converted into soluble carbohydrates before yeast fermentation.
• Food manufacturing: used in controlled starch breakdown for syrups, cereal processing, bakery ingredient preparation, and texture adjustment where a food-grade enzyme is specified.
• Process development: suitable for R&D teams comparing mash profiles, adjunct ratios, enzyme dosage curves, and filtration behavior at pilot or plant scale.

Store sealed sacks in a cool, dry, well-ventilated warehouse away from direct sunlight, steam lines, strong odors, and oxidizing materials. Recommended storage is typically below 25 °C with relative humidity controlled to limit caking and activity loss. When kept unopened under recommended conditions, the usual shelf life is 12 to 24 months, subject to the product grade and the activity retained on the lot CoA.

Use standard dry-enzyme handling controls: avoid dust generation, reseal partly used sacks immediately, and introduce the powder with good dispersion to avoid localized overdosing. Plant operators should validate dosage under their own mash pH, temperature profile, grist particle size, and lautering equipment. Enzyme activity is reduced by excessive heat exposure and by conditions outside the recommended processing window, so addition point and residence time should be documented in the batch record.

ArtemisYeast supplies ART-EN-022 as an inquiry-only industrial ingredient for qualified commercial buyers. Available documentation may include certificate of analysis, specification sheet, food-grade declaration, allergen statement, safety data sheet, country-of-origin statement, and manufacturing-flow information. HACCP-aligned process statements and available ISO 22000, FSSC 22000, Halal, or Kosher documentation can be requested where applicable to the specific lot and production site.

Quality review focuses on identity, declared enzyme activity, moisture, appearance, microbiological profile, and packaging integrity. Heavy metals, pathogens, and other compliance parameters can be discussed for regulated food, feed, brewing, or industrial biotechnology purchasing programs. Visit quality and documentation for the ArtemisYeast documentation workflow, or request a bulk quote on request for pallet or container-level supply planning.