Adjunct Cooking
SEBrew HT- Alpha Amylase
SEBrew HT a heat-stable (70°-90°C), liquid, alpha-amylase enzyme used to rapidly liquefy starch and to produce dextrins as an intermediary step in the manufacture of beer.
SEBRrew MT- Bacterial Alpha Amylase
SEBrew MT is a medium temperature (65°-75°C), liquid, alpha-amylase used to liquefy starch and produce dextrins, an intermediary step in the manufacture of malt extract or beer