Description
Attenuaid 1 kg – alpha-amylase for higher attenuation and less starch haze
Attenuaid from Murphy & Son is an alpha-amylase enzyme preparation from a fungal source (Aspergillus oryzae). Breweries use it to increase the rate of fermentation and wort attenuation, and to remove haze caused by residual starch.
Please note: This product is only available in Norway.
Alpha-amylase breaks down starch, mainly to maltose. Fungal amylases are active at lower temperatures and pH than the mash enzymes, so they can be added to chilled wort and finished beer. The enzyme works best at 50 °C and pH 5, but activity is good at lower temperatures and pH too. In the mash it is normally inactive above 60–62 °C.
How to use Attenuaid
- In chilled wort: add before or at the same time as the yeast. Typical dose is 0.06–0.45 kg per tonne of grist, depending on grist make-up and desired attenuation.
- In the mash: 0.5–1.5 kg per tonne of grist. Make sure mash conditions do not deactivate the enzyme.
- During conditioning: can be added to remove starch causing haze and filtration problems.
Mix the enzyme evenly into the mash or wort. The enzyme is typically inactivated by pasteurisation. Read the Safety Data Sheet before use.
Technical data
- Type: alpha-amylase from Aspergillus oryzae
- Optimal activity: 50 °C and pH 5
- Pack size: 1 kg
- Storage: cool and away from direct sunlight in the original container, ideally at 10 °C. Keep sealed.
- Shelf life: two years from manufacture at the recommended temperature
- Manufacturer: Murphy & Son
Frequently asked questions about Attenuaid
What does Attenuaid do to the beer?
The enzyme breaks down starch into fermentable sugar. This gives faster fermentation and higher attenuation, meaning a drier beer, and can remove haze from residual starch.
How much Attenuaid should I use?
In chilled wort, the typical dose is 0.06–0.45 kg per tonne of grist, which is 0.06–0.45 g per kg of malt. In the mash, the dose is 0.5–1.5 kg per tonne of grist.
When do I add the enzyme?
Ideally to chilled wort before or at the same time as the yeast. It can also be used in the mash or during conditioning.
How long does Attenuaid keep?
Two years from manufacture when stored cool, ideally at 10 °C, in the sealed original container.
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