Brewing Alpha-Amylase Enzyme

ART-BW-047 is a powdered brewing alpha-amylase enzyme formulated for use in wort and cereal mashing operations where native malt enzyme activity is insufficient, variable, or limited by high adjunct ratios. It cleaves internal alpha-1,4 glycosidic bonds in gelatinized starch, reducing viscosity and producing soluble dextrins that brewing yeast can process more efficiently when used in a correctly designed mash and fermentation program. It is suitable for craft breweries, regional breweries, pilot plants, and distilled-spirit wash preparation.

Typical specification targets include off-white to light tan powder, enzyme activity declared by lot on the Certificate of Analysis, moisture not more than 8%, and food-grade carrier materials suitable for beverage processing. Practical operating ranges are commonly pH 5.2-6.2 and 60-90°C, depending on recipe, hold time, and process validation. For related beverage fermentation inputs, see our brewing and winemaking yeast category, or submit process details through bulk quote on request for technical matching.

• High-gravity beer brewing: supports starch conversion and attenuation management in concentrated wort systems where residual extract and mash viscosity can affect brewhouse yield.
• Adjunct brewing: assists liquefaction and dextrinization of corn, rice, sorghum, wheat, barley, or other gelatinized cereal fractions used alongside malt.
• Craft-brewing process optimization: helps standardize mash performance when malt diastatic power varies by crop, supplier, or seasonal lot.
• Distilled-spirits wash production: improves starch breakdown before fermentation, supporting efficient sugar release for grain-based spirits and neutral alcohol operations.
• R&D and scale-up trials: enables dose-response testing for final gravity, viscosity, filtration rate, fermentability, and sensory-neutral process impact.

Store unopened 10 kg foil pouches in a cool, dry, odor-free warehouse, ideally below 25°C and away from direct sunlight, steam lines, and high humidity. Keep packaging sealed after opening and use clean, dry scoops to reduce moisture pickup. Typical shelf life is 12-18 months from manufacture when stored as recommended; exact retest or expiry date is stated on the lot label and CoA. Operators should add the enzyme according to validated brewery SOPs, disperse evenly into mash or adjunct slurry, and avoid inhalation of enzyme dust by using standard plant PPE and local exhaust where required.

ArtemisYeast supplies ART-BW-047 as an inquiry-only industrial ingredient for professional beverage and fermentation plants. Each shipment can be supported with a lot-specific CoA showing appearance, activity method, moisture, microbiological indicators, and packaging details. Documentation available on request may include food-grade declaration, allergen statement, GMO-position statement, country-of-origin information, and process-flow information where applicable.

Manufacturing and supply controls are aligned with HACCP-based food-safety expectations, and additional documentation for ISO 22000, FSSC 22000, Halal, or Kosher status can be reviewed when available for the production lot. For supplier qualification requirements, visit quality documentation before purchase order placement.