Add 1/3 of the sachet contents to the mash. After boil, adjust temperature to 185-203°F (85-95°C), add the other 2/3 of the sachet and dold temperature for 60 minutes before cooling.
Optimum pH is 6-6.5
Enzyme is stable up to 230°F (110°C)
Optimum activity at 185°-203°F (85-95°C)
Click Here for summary sheet.
Click Here for HT Alpha Amylase MSDS.
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