Amigase Mega L 15 ml

Amigase Mega L is an enzyme that "breaks down" complex sugar chains into fermentable sugars. This results in a low-carb beer with less residual sweetness and a drier mouthfeel.

Background:

Carbohydrate is essentially the starch found in the grain. In barley, starch makes up about 60-65% of the specific weight. Traditional brewing methods give about 75-80% conversion of starch to sugar during mashing. This is often referred to as "yield" or "efficiency", i.e. what we read as Gravity when we measure with a hydrometer or refractometer and which tells us something about how much sugar we have in the wort.

In the grain, there are naturally 2 enzymes that help convert starch into sugar:

• The enzyme beta amylase converts starch into simple sugar chains in the temperature range from about 40°C, reaching a peak around 65°C and ceasing around 70°C.
• The enzyme alpha amylase produces complex sugar chains in the temperature range that begins at about 60°C, reaches a peak at about 70°C and ceases at about 80°C.

The starch is mainly converted into:

• Maltose – makes up about 50% of the sugar content, and Glucose – makes up about 10% of the sugar content. These are the simple and therefore fermentable sugars that leave little carbohydrates in the beer.
• The remaining 40% are complex sugar chains (dextrins) that are slightly fermentable, and which provide more body, residual sweetness and carbohydrates in the beer.

Product description:

Amigase® Mega L is a liquid, highly concentrated product, consisting of amyloglucosidase enzymes from a strain of Aspergillus niger. Amigase can be added to the mash or to the wort in the fermentation vessel. Adding Amigase at the start of the mash process provides a complete conversion of dextrins to fermentable glucose. Heating above 85°C for 10 minutes interrupts the effect.

Recommended dosage when mashing: from 0.8g to 3.2g per kg of starch. Example, calculating 60% starch:

• 5kg grain * 60% = 3kg starch: use 2.4 to 9.6g

Recommended dose when added to the fermentation vessel: from 1.5g to 2.5g per 100 liters of wort

• 1ml = approx. 1g = approx. 28 drops

Recommended storage: between 4 and 8°C. Approximately 5% loss of efficacy per year (from date of manufacture).

Optimal effect when the pH of the mash is between 3.0 and 5.0

Optimal effect between 55 and 60°C in the mash. The temperature must not exceed 60°C

Application in beer brewing, method of addition during mashing:

Heat the rinsing water and stir in the malt (mashing). Check that the temperature and pH of the mash are within the recommended values ​​(3.0-5.0 pH and max temperature 60°C).

Add Amigase® Mega L and stir well into the mash for even distribution. If necessary, dilute Amigase® with some of the mash water before stirring the mixture into the mash.

After the mashing period is over, increase the temperature as quickly as possible to 78C, for further mashing, circulation and rinsing.

The effect of Amigase® Mega L ceases when the temperature in the wort is maintained at 85°C for 10 minutes, i.e. while heating the wort to the boiling point.