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Alpha-Amylase is a bacterial-derived enzyme which breaks down starch into dextrins and simple sugars during mashing.
Temperature Range: 176 - 230° F
pH Range: 5.5 - 8.0
Instructions: Add the enzyme to starch substrate slurry. Stir well and bring to a boil. Allow to simmer for 30 minutes, then turn off the heat. Cover and hold at 185 - 203° F for 60 minutes.
The Beverage People Warehouse, Santa Rosa.
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How to Return Goods for Refund
All our supplies are guaranteed for one year. Request for refunds occurring more than 30 days after the date of purchase on non-defective goods may be granted as a store credit if the goods are returned in their original condition. Yeast is perishable and should be refrigerated on arrival. No refunds are allowed on sales of living organisms such as yeast and bacteria.