Don't you have a complete conversion of starch into fermentable sugar from mashing?<\/p>\n
Opti-Mash contains a thermostable \u237a-amylase enzyme that is useful during mashing, especially if you use additives. \u237a-amylases are able to cleave the starch molecules found in grains. These enzymes cleave the \u03b1-1,4-glucoside bonds at random locations on the starch molecule, resulting primarily in small dextrins. It is the short dextrin chains that are easy to ferment.<\/p>\n
The thermostable versions of this enzyme can perform this function at higher temperatures (>68\u00b0C) and can be used to break starch from grains with higher gelatinisation temperatures, such as corn or sorghum. This helps to reduce the viscosity of the mash.
\nThe same enzymes you find in malt break down dextrins into maltose
\nIt can help ensure conversion through starch fluid
\nMainly digestion of the \u03b1- 1-4 bonds of starch at points in the chain, not at the ends<\/p>\n
Instructions for use
\nAdd during mashing
\nMaximum temperature 75 \u00b0C
\nOptimal pH at 5.3-5.7
\nThe dosage is 13mL\/HL, i.e. 3.25 ml per 25 litres.
\nRecommended storage: 4-8 \u00b0C<\/p>\n