AMYLASE ENZYME 1.5oz BSG for CONVERTING STARCH TO SUGAR IN MALT CORN RICE TATERS ANYTHING
If you get your corn from a jar here’s a sure way to save money on sugar by converting more of the starch in corn, rice, beets potatoes and any other starchy grain or vegetable to fermentable sugars. This is the specific amylase called for when making light or reduced calorie beer. Amylase increases fermentability by converting some of the starches to sugars.
Whether you are using cornmeal, cracked corn, sweet feed, carrots, beets or potato peelings amylase enzyme will convert 75%-94% of the available starchs to sugar in an hour. Amylase is easy to use. When you have finished cooking your mash, allow it to cool to below 170 degrees and stir in one teaspoon amylase per 5 gallons. Amylase is a self-limiting glucoside there is nothing to be gained by upping the dosage. Allow the mash to cool for an hour, but keep the temperature above 120 and stir occasionally. Alternately if you are set up to hold the mash at 152 degrees for one hour that is ideal for highest conversion rates. Will work at fermentation temperatures with reduced conversion. Useful in beer brewing if a light low-carb product is required (See safety note below) or to remove starch haze. Product is factory packed. Packaging has transitioned to the blue BSG label.
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|Dimensions||9 × 6 × 1 in|