Kerry Amylo ™ 300 25 kg

Amylo™ 300 is recommended for use in brewhouse mash conversion, or in the fermentation/maturation stages of brewing.

Process addition step

There are various points for adding Amylo™ 300 depending on the goal:

a) Mashing and wort separation – direct addition to mash during saccharification rest, addition to wort before kettle boiling

b) Fermentation and maturation - direct addition to cold wort on route to fermenter, and addition to storage /matured beer before filtration

pH and Temperature of Use in Brewhouse

Amylo 300 optimum temperature is 75°C, with maximum activity from 60-78°C. It is designed to function in the brewhouse at normal mash pH range of pH5.2-5.8. It is added after mash-in (dough in) and is most active during the saccharification temperatures. Adding a mash-off step at the end of the mash profile (78°C) will de-activate the enzyme, giving a more consistent wort sugar profile.

Recommended Dosage Rates

• Brewhouse mash is 0.25 - 1.25 mL/kg grist. Using enzyme dose up to 7 mL/kg can deliver very high attenuation
• Cold Wort is 100-500 ml/hl cold wort before fermentation
• Fermentation/ Maturation is 1-4 ml/hl of fermented beer