ALPHA AMYLASE ENZYME – Convert Starch to Fermentable Sugars.
Alpha amylase works by hydrolyzing the starch into dextrin (fermentable sugar chain). Alpha amylase is instrumental in breaking up large amylopectins into smaller amylopectins and amyloses, creating more ends for beta amylase to work on. Alpha is able to get within one glucose unit of a amylopectin branch and it leaves behind an “alpha amylase limit dextrin.” The temperature Alpha works best at 154-162°F.
Starch Conversion Check
Easy to use Iodine Test Papers #103113 just Immerse one inch of test strip into wort or wash. Hold there for 60 seconds and then compare strip to colour chart.
Use iodine (or iodophor) to check a sample of the wort to see whether the starches have been completely converted to sugars, iodine causes starch to turn black. The mash enzymes should convert all of the starches, resulting in no color change when a couple drops of iodine are added to a sample of the wort or wash. (The wort/wash sample should not have any grain particles in it.) The iodine will only add a slight tan or reddish color as opposed to the flash of heavy black color if starch is present. Worts/wash high in dextrins will yield a strong reddish color when iodine is added.
Alpha Amylase Enzyme
Convert starch to fermentable sugar.
Temp range 66C/152F to 70C/158F
Use 4G/1 tsp per 18.9L/5 US Gal