Alpha vs Beta Amylase: Key Differences & Brewing Impact
Alpha-amylase chops long starch chains into medium pieces anywhere along the chain; beta-amylase nibbles only from the ends, releasing maltose sugar.
Brewers often confuse them because both are “amylase” enzymes that break starch into sugar, yet they act at different temperatures and create different beer profiles—one builds body, the other dries it out.
Key Differences
Alpha peaks at 67 °C, liquefying starch for body and mouthfeel; beta peaks at 62 °C, cutting straight to maltose for higher attenuation and crisp finish.
Which One Should You Choose?
For thick, malty stouts, lean on Alpha. For dry, crisp lagers or high-efficiency mashes, favor Beta or a balanced blend timed to your target FG.
Examples and Daily Life
In your kettle, adding a 15-minute Beta rest at 63 °C drops FG from 1.012 to 1.008, turning a sweet amber into a session IPA without extra grain.
Can I use both enzymes together?
Absolutely—mash schedules like 63 °C for 30 min then 68 °C for 20 min let Beta dry and Alpha build body simultaneously.
Do these enzymes survive boiling?
No, both denature above 80 °C; add them in the mash tun, not the kettle.
Are there vegetarian sources?
Yes, microbial Alpha and Beta from Bacillus or barley are vegan-friendly.