A higher yield of alcohol can be obtained from finely ground grain by diluting the mixtures prior to boiling down with amylolyic enzymes or acids, using thermophilic bacteria. Bacterium diastaticus can withstand temperature as high as 90 to 95/sup 0/C. Experiments are described for studying the effect of time and temperature of boiling on ground grain of different particle size, and of preliminary dilution of the mashes with bacterial amylase. The particle sizes used in the experiment were 0.7 to 1, 1.5 to 2 and 2.5 to 3 mm. The 40 g samples were diluted with 140 ml water and 2 vol % liquid bacterial diastaticus culture with an activity of 160 units/100 ml. 40 minutes on a water bath caused gelation of the starch. Following this treatment, the samples were autoclaved for 10 to 120 minutes at 133, 141, 151 and 158/sup 0/C. Results, expressed in graph form, show that addition of bacterial amylase enabled the grain mash boiling period to be shortened.