Brewing Alpha-Amylase Enzyme

ART-BW-048 Brewing Alpha-Amylase Enzyme is formulated for brewhouse starch conversion where malt diastatic power is insufficient, where adjunct grains are used, or where high-gravity mashes require faster liquefaction. The enzyme randomly cleaves internal alpha-1,4 glycosidic bonds in gelatinized starch, reducing mash viscosity and producing dextrins that can be further converted by endogenous malt enzymes or a downstream glucoamylase program, depending on the brewer’s target attenuation profile.

Typical operating guidance is pH 5.4-6.2 with activity strongest in the 70-90 °C process window; final dosage depends on grist composition, mash thickness, temperature hold time, and desired wort fermentability. Lot-specific activity is reported on the certificate of analysis, with common powder specifications including moisture not more than 8%, fine granular to powder appearance, and practical dispersion in mash water. This is not a live yeast product, so CFU/g is not applicable; it is commonly used alongside brewing yeast programs within the brewing and winemaking ingredient range.

• Craft brewing: supports mash liquefaction and extract recovery in all-malt beers, adjunct lagers, specialty beers, and experimental recipes where consistent fermentability is required.
• High-gravity brewing: helps reduce mash and wort viscosity, supporting easier pumping, lautering, and heat transfer in concentrated brewhouse operations.
• Adjunct processing: suitable for recipes containing corn, rice, sorghum, wheat, or other starch sources that require controlled gelatinization and enzymatic thinning.
• Process correction: used when malt enzyme strength, mash temperature history, or raw material variability creates inconsistent wort extract or residual starch risk.
• R&D and pilot brewing: supplied for formulation trials where brewers compare attenuation, residual sugar, mouthfeel, and brewhouse yield across multiple mash schedules.

Store unopened 10 kg foil pouches in a cool, dry area away from direct sunlight, steam lines, and strong odors. Recommended storage is 5-25 °C with relative humidity controlled to limit caking and activity loss. Under recommended conditions, typical shelf life is 12-24 months from manufacture, subject to lot confirmation. Reseal opened pouches promptly or transfer to clean, dry, airtight containers.

Use standard food-plant hygiene procedures and avoid generating airborne dust during weighing. Add gradually into mash or process water with agitation to promote even dispersion. Do not premix with strong oxidizers or highly acidic/alkaline cleaning chemicals.

ArtemisYeast supplies ART-BW-048 for B2B procurement with batch traceability, specification review, and export documentation support. A lot-specific CoA can include appearance, enzyme activity, moisture, microbiological indicators, heavy metals where required, and packaging confirmation. HACCP-aligned manufacturing information, ISO 22000, FSSC 22000, Halal, Kosher, allergen, non-GMO, and food-grade statements are available on request where applicable by lot and origin.

Procurement teams can review ArtemisYeast quality practices at quality documentation and request a bulk quote on request with destination, annual volume, application, and target delivery schedule.