Maltogenic Amylase for Craft Brewing

ART-EN-052 maltogenic amylase is an industrial brewing enzyme used during mashing or starch-conversion operations where brewers need more predictable dextrin breakdown and fermentable sugar balance. The enzyme acts mainly on alpha-1,4 glucosidic linkages in gelatinized starch and dextrins, releasing maltose and smaller saccharides that brewing yeast can metabolize. It is suited to all-malt beers, high-adjunct grists, specialty dry-finish recipes, low-residual-sweetness styles, and process trials where brewhouse extract and final attenuation must be held within specification.

Typical supply format is a light tan to brown free-flowing enzyme powder or granule in 25 kg multi-wall sacks. Common specification targets include moisture not more than 8%, activity declared by lot on the certificate of analysis, and a practical working window around pH 4.5-6.0 with activity often applied in the 50-65 °C mash range, subject to the exact formulation and plant validation. This is a non-living enzyme preparation; CFU/g specifications used for active dry yeast do not apply. For adjacent processing aids, see the enzymes and fermentation category.

• Craft brewing mash conversion: supports conversion consistency when malt diastatic power, grist ratio, or seasonal raw material quality varies.
• Adjunct and specialty grain brewing: assists fermentability management in recipes using maize, rice, wheat, oats, sorghum, or other starch-bearing inputs after proper gelatinization.
• Dry-finish beer development: enables R&D teams to tune residual extract, apparent attenuation, and mouthfeel without relying only on mash temperature shifts.
• High-gravity brewing: helps brewers manage wort fermentability before dilution, supporting more consistent yeast performance and tank utilization.
• Process standardization: suitable for breweries moving from pilot batches to repeatable production, where enzyme dosage, contact time, temperature, and pH are documented in the batch sheet.
• Food and biotechnology processing: available for non-brewing starch conversion projects where a maltose-oriented amylase profile is required; request application review before scale-up.

Store unopened sacks in a cool, dry, ventilated warehouse, typically below 25 °C and away from direct sunlight, steam lines, and high-humidity areas. Keep the bag tightly sealed after opening and avoid repeated exposure to ambient moisture, because enzyme powders can lose activity over time when exposed to heat or water vapor. Typical shelf life is 12 months from manufacture under recommended storage, with actual retest or expiry date shown on lot documents.

Operators should use normal powder-handling controls, including local extraction where dust may form, eye protection, gloves, and masks or respirators as required by the plant safety assessment. Add the enzyme according to validated brewhouse procedure, ensuring uniform dispersion in mash or slurry. Dose rate should be confirmed by bench trial, pilot brew, and sensory review before commercial release.

ArtemisYeast supplies ART-EN-052 for B2B users requiring lot traceability, specification review, and export-ready documentation. A certificate of analysis can list appearance, activity method, moisture, microbiological limits where applicable, and production lot details. Safety data sheet, allergen statement, food-grade declaration, non-GMO statement, Halal or Kosher documents, and HACCP, ISO 22000, or FSSC 22000-related documentation may be available on request depending on origin and lot.

Procurement teams can review documentation through our quality and documentation process before purchase approval. For sampling, recurring supply, or plant-level qualification, submit your target beer style, grist bill, mash profile, annual volume, and destination port through the bulk quote request form. Wholesale pricing on request is provided after technical and logistics review.