Alf and Betty Amylase

[steve_flack]

http://www.ibd.org.uk/igbsite/business/ ... 0Sept..pdf

Alpha produces dextrins by randomly cleaving starch molecules at any point along the molecule.
Beta produces maltose by taking either starch or dextrins and snipping maltose off the ends of the molecule and leaving a slightly smaller dextrin or starch molecule and the smipped off bit from the end (maltose usually)

Fix is wrong.

[mysterio]

Yeah looks like Fix has just mixed up alpha & beta. 60-65C emphasises beta amalyse, 65-70 emphasises alpha. Hence, the higher temperature leads to a more dextrinous wort. I'm sure it was a typo, from what i've read of George Fix he seems to know his stuff!