Adjunct Cooking Enzymes

All Adjunct Cooking Enzymes

Adjunct Cooking


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.


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.

Product Spotlight

SEBrew Mature L

A unique enzyme that can prevent the formation of diacetyl through the fermentation.  Can be used for faster throughput in a brewerey, or as a double check measure.  Ideal for lighter styled bears, but applicable to many styles.

Company News

Supplyside West 2016- Booth #R123

We look forward to seeing everyone at the SupplySide West Show at the Mandalay Bay in Las Vegas, NV from October 6-7.  Come see the Specialty Enzymes team at Booth #R123!

Infusion Mashing for Brewing

Infusion Mashing – I do not have an exact definition for this one, but here is an interpretation. “Is the process of achieving your mash temperatures by adding measured amounts of water...

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