What temperature is this enzyme most effective in breaking down starch to sugar?

The enzyme works well at about 150 and can be added at the same time ass your other grains. At higher temperatures it becomes denatured. At lower temps it works more slowly. With a lot of adjuncts, I tend to add with my malt bill. I also have added it when I pitch the yeast.

Description mention 1 teaspoon per 5 gallon batch. What starch to water ratio is expected in batch?

In my experience starch gets converted regardless of this ratio. What I mean to say is, I do 100 litre batches and there is a variance of the amount of starch in the water. This ratio greatly depends on holding temperature grain/potato used etc... In all honesty I use around 1 tablespoon per 5 gallon even more depending on what the iodine test show is left to get the conversion. Also I use with malted barley for a more complete conversion. Definitely worth buying and trying out. I was amazed first time I used as how fast it crashed out the sugar, makes things fast and much easier. On the down side I noticed the shelf life is not infinite and I recommend only buying what you need and then buying again when you need again. Make sure you spin/stir the liquid as fast and vigorously as possible, I just use a drill and a paint mixer... Happy cooking :)

Does this contain both alpha and beta amylase enzymes? In what ratio?

NO just alpha, but does a good job converting most of the starch to sugar. I use with malted barley and or corn to do the rest :)

Will this work for a straight corn mash

Yes. It will work on a straight corn mash to help keep it from becoming overly thick. Better (but more expensive) results come from a combination of liquid Alpha and Beta Amylase enzymes.

Manufacturer	Strange Brew
Country of Origin	USA
Item model number	F9-QRNM-WIPD
Product Dimensions	10.16 x 2.54 x 22.86 cm; 453.59 g
ASIN	B006O93SYQ

Amylase enzyme - 1 lb.

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