Mashing starch with instant enzyme alpha-amylase

I present a new product on the market: alpha amylase enzyme in instant form.

It makes the process easier and faster to carry out at home. We can do the blurring in two ways: starch itself or 50:50.

The first method - starch only:

In the vessel a minimum 17 l boil 10 liters of water, add the entire content of the enzyme from the sachet and add while stirring 5 kilograms of starch. Boil the mash for an hour, stirring systematically (especially the first 30 min.) in order to avoid burning. After 1 hours, disconnect the heat and wait for the mash to cool. Then pour it into the fermenter and fill up to the total volume with cold / lukewarm water 25 liters, so that the setting temperature was around 250C (room temperature). The distillery yeast for grain mash should be added to such prepared mash, those that contain the AMG enzyme, e.g.: Coobra Whisky Yeast.

Second method - 50:50 - starch : sugar:

In the vessel a minimum 17 l boil 10 1 liter of water, add the entire content of the enzyme from the sachet and add while stirring 3 kilograms of starch. Boil the mash for an hour, stirring systematically (especially for the first 30 minutes.) in order to avoid burning. After the indicated time has elapsed, turn off the heating, add 2-3 kg of sugar or glucose and mix until completely dissolved. Transfer
mash into the fermenter and make up to the total volume with cold water 25 liters, so that the setting temperature was around 250C (room temperature). The distillery yeast for grain mash should be added to such prepared mash, those that contain the AMG enzyme, e.g.: Coobra Whisky Yeast.

We recommend using pure starch.