Alpha-amylase is used at higher temperatures than those normally allowed for other bacterial
amylases. It is used in the brew house during mashing in order to facilitate the hydrolysis of starch and
its prompt transformation into fermentable maltose and glucose and soluble dextrins. Alphamyl rapidly reduces the viscosity of the cereal mash and promotes the extraction
of a more concentrated wort, increasing yield during the mashing-in stage

dosage 10-30 mL/100 kg of raw grain. activated at a temp between 80-90 degrees C