Benzyme AA | Alpha Amylase


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Size: 1 Kg

Benzyme AA - Alpha Amylase is a high-performing thermostable amylase.  Benzyme AA is a cost-effective solution for adjunct liquefaction and increased brewhouse capacity. 

In this product the key enzyme activity is provided by endo-amylase that hydrolyzes (1,4)-alpha-D-glucosidic linkages in starch polysaccharides


Component name: Alpha-amylase
Activity: 240 KNU-S/g
Color: Amber
Physical form: Liquid
Approximate density (g/ml) 1.27
Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.

Pack Sizes:

Key Benefits:

Increased adjunct inclusion

Adjuncts like corn, rice and sorghum starch have high gelatinization temperatures. Malt α-amylases become inactive at these temperatures. The result is inconsistent with starch degradation. That limits the proportion of these adjuncts you can include in your beers. This thermostable product delivers consistent liquefaction at high temperatures. That means you can increase adjunct inclusion in your beers.

Increased brewhouse capacity

The exceptional power of this liquefaction product allows for thicker mashes without the risk of high viscosity. You can use this versatility to increase the capacity of your brewhouse.

Consistent extract yield

A liquefaction step that uses only malt enzymes can lead to inconsistent starch degradation. This in turn leads to inconsistent extract yield. This heat-stable product delivers consistent liquefaction at high temperatures.

Flexible high gravity brewing

This product delivers the viscosity reduction you need to run your process at high grist. That allows you to reap the benefits of high-gravity fermentation. These include reduced energy and water consumption.

Potential energy savings

Decoction mashes are typically heated to a peak of 100°C.
That's partly so the physical action of boiling can break down starch molecules. This thermostable product degrades starch at 90°C to allow lower peak temperatures in your decoction vessels. Handling decoction mashes at lower temperatures leads to potential energy savings.

Brewing Application sheet

Cost-effective cereal cooking

For high-gelatinizing adjuncts, a separate cooking step during mashing is required to secure sufficient gelatinization and liquefaction. Due to lower stability of malt α-amylases at the gelatinization temperatures of corn, rice and sorghum starch, a liquefaction step that uses only malt enzymes can lead to inconsistent starch degradation. This can result in several process and quality issues such as lower yields, less efficient wort separation and a haze increase in the final product.

BeerCo Alpha Amylase products are heat-stable amylases that offer easy and consistent liquefaction at high temperatures, providing many benefits and preserving full malt enzyme potential for the main mashing process.


● Faster and more consistent liquefaction
● Lower mash viscosity, resulting in easier wort production
● No risk of resistant or retrograded starch formations, or insufficient saccharification
● Reduced processing costs through more efficient liquefaction, increased yield of up to 1%
● Improved flexibility of use of various cereal grain adjuncts
● Reduced energy consumption due to lower temperatures when handling decoction mashes



The amount of Termamyl® added during mashing-in depends on adjunct material and quality.

 Dosage [kg/ton of adjunct] Ca2+ requirements
BeerCo Alpha Amylase
0.15–0.25 no dependency


Rules of Thumb for Dosage Guidance 

kg/ton = g/kg
Typical density of enzyme is 1.15 g/ml

Using the above, the 0.15 – 0.25 kg/t recommended dosage becomes 0.13 - 0.22 ml/kg grist


Using higher amounts of adjuncts (>20%) may result in worts with insufficient free amino nitrogen (FAN). This can be counteracted by using a protease such as Neutrase® 0.8 L in the malt mash to extract more nitrogenous compounds from the malt.


Benzyme AA - Alpha Amylase can be deactivated during a typical wort boil.

Product data

  • Declared enzyme - Thermostable α-amylase
  • Catalyzes the following reaction: Hydrolyzes 1,4-α-glucosidic linkages in amylose and amylopectin. Gelatinized starch is rapidly broken down into soluble dextrins and oligosaccharides
  • Declared activity 240 KNU_S/g & 480KNU_S/g
  • E.C/ I.U.B. no.:
  • Physical form - Brown liquid
  • Production method - The enzyme product is manufactured via fermentation of a microorganism not present in the final product. The production organism and enzyme effectiveness are improved by means of modern biotechnology
  • Density - 1.25 g/ml


Shelf life is up to 2 years if stored chilled below 10C. We recommend storage in the refrigerator.

Safety, handling and storage

Safety, handling and storage guidelines are provided with all products.