Abstract: A highly fermentable, high maltose, non-crystallizing starch conversion syrup is produced having a minimum fermentable equivalent of 95%, a maltose content ranging from about 40 to 65%, a dextrose content ranging from about 35 to 50%, a maltotriose content of less than about 3%, and a dextrose content plus maltose content of at least 93%. The methods for producing the above-described syrup comprise either a one-stage conversion of an .alpha.-amylase thinned syrup using a mixture of enzymes, comprising a barley .beta.-amylase, a pullulanase, and a blend of a glucoamylase and a pullulanase or a two-stage conversion of an .alpha.-amylase thinned syrup, comprising two enzymatic conversions, the first using a mixture of .alpha.-amylase, maltogenic .alpha.-amylase, and pullulanase enzymes, and the second using glucoamylase and pullulanase enzymes.