Hey John,

Before the answer, note that additional Calcium is not required to use the enzyme unless one is hoping to push the temperature tolerance limits of this enzyme (70-75 C). In that case, a small amount of calcium will work wonders to keep the enzyme intact. Also remember that there is most likely decent amounts of calcium already in your water and in your grain (it is kind of an important element).

You should be able to find a water quality report from the local water district on their website, or request one easily. The grain part will be harder, but it can just be "forgotten" if you like.

As for a definitive calcium concentration in a mash to stabilize Bacterial alpha-amylase, we recommend around 100ppm total. Higher levels of calcium can inhibit other reactions within the mash, so try not to overdose.

Hey John,

Enzyme activity is variable based on what we are talking about. The enzyme activity of the actual powder being used? No. Adding Calcium will not retroactively add more activity than that which s already there.

Will it "enhance" or perhaps better phrased "express" the enzymes better if there is some additional Calcium? Yes, the calcium is a stabilizer for this particular enzyme, and as such will "enhance" the enzyme activity.

Think of it this way, say you ate some celery, and due to the composition of the vegetable you derived a specific amount of nutrients from that celery stalk, 10g of fiber. Fiber is not digestable by humans, and as such will pass through without further modification. But if that celery stalk was treated to where the fiber was broken down before it was eaten, you will be able to absorb the 10g of fiber for nutrition. The fiber was there the whole time, but it being utilized to the fullest extent was not possible without some help. Does that make any sense?

Absolutely Bacillus and Rhizopus are different organisms (obviously) and they will produce the "same" enzymes, but with different properties. i.e. the pH and temperature ranges will be different. Bacillus is a bacteria and as such will work at higher temperature ranges and characteristically will produce more "pure" enzymes, typically better for industrial purposes. Rhizopus is a fungus which will work at lower temperatures, and produce less "pure" enzymes (means they have more side activities). Fungally derived amylases cannot exceed temperatures of 145 F without denaturation, but they are more tolerant to acidic pH, in general. Bacterially derived enzymes tend towrds the neutral or alkaline pHs and higher temperature ranges as well.

Our BA-100 enzyme is from Bacillus subtilis (bacteria). The GA-100 is from Aspergillus niger (fungal).

Ahhh now i see! Said the blind man. Well that would make you a very educated person for asking these questions. Well by all means add some calcium and get that alpha-amylase stabilized, the poor guys are having a hard time in that mash. Sounds like you have a good handle on it already.

P.S. Where the heck do they treat tap water so well? I want to live there!

Specialty Enzymes

what are you making JB ?