Enzyme	Temperature Range	Optimal	Denatures	Purpose
Phytase and Phosphatase	86-128F \| 30-53C	95F \| 35C	140F \| 60C	pH adjustment of hard water
Lactic Acid	95-122F \| 35-50C	110F \| 44C	140F \| 60C	acidulation of the mash
Beta-Glucanase	95-131F \| 35-55C	113F \| 45C	140F \| 60C	for wheat and oatmeal
Peptase and Peptidase	113-122F \| 45-50C	122F \| 50C	145F \| 63C	protein breakdown
Protease and Proteinase	122-140F \| 50-60C	136F \| 58C	155F \| 68C	protein breakdown
Beta-amalyse	130-150F \| 54-66C	148F \| 64C	160F \| 71C	Saccharification, fermentable sugar
Alpha-Amylase	150-160F \| 66-71C	158F \| 70C	170F \| 77C	Saccharification, longer chain sugar

Enzyme	Temperature Range	Optimal	Denatures	Purpose
Phytase and Phosphatase	86-128F \| 30-53C	95F \| 35C	140F \| 60C	pH adjustment of hard water
Lactic Acid	95-122F \| 35-50C	110F \| 44C	140F \| 60C	acidulation of the mash
Beta-Glucanase	95-131F \| 35-55C	113F \| 45C	140F \| 60C	for wheat and oatmeal
Peptase and Peptidase	113-122F \| 45-50C	122F \| 50C	145F \| 63C	protein breakdown
Protease and Proteinase	122-140F \| 50-60C	136F \| 58C	155F \| 68C	protein breakdown
Beta-amalyse	130-150F \| 54-66C	148F \| 64C	160F \| 71C	Saccharification, fermentable sugar
Alpha-Amylase	150-160F \| 66-71C	158F \| 70C	170F \| 77C	Saccharification, longer chain sugar