GrumbleStill wrote:Good thread :handgestures-thumbupleft:
The limitation is that the alpha typically has a max temp of 80°C.
There are high temperature amylases, but just remember that the mash-out T° for beer is 78°C, which completely degrades enzymes in malted grains.
Amylases, both alpha (α) and beta (β) are amylases in malted grain. A high T° amylase is not an alpha amylase!
There are amylases working at low T° too, like in Angel Yeast Yellow Label. This forum has got a library section, I would like to recommend The Alcohol Textbook 4th ed., chapter two.