Quick OverviewWhat is Amylase Enzyme? What does Amylase Enzyme do? An additive that helps break down starches into fermentable sugar. Amylase enzyme lowers final gravity of the fermented beer or wash,...
What is Amylase Enzyme? What does Amylase Enzyme do? An additive that helps break down starches into fermentable sugar. Amylase enzyme lowers final gravity of the fermented beer or wash, reduces the resulting body and increases alcohol content.
How much amylaze enzyme do I use? Usage varies. 1 teaspoon in a 5-6 gallon batch. Breaks 1,4 linkage in the original starch during liquefication, producing fermentable dextrin and a small amount of maltose.
Leaves 1,6 links, therefore is self-limiting. Use if you have a starch problem in storage, or in light beers.
Gluco-Amylase Enzyme is added to mash at room temperature to convert starchy dextrins into fermentable sugars. Used in production of whisky and light beer. Use between 2-4 ounces per 100 pounds of grain or starch, such as potatos.
Available in 1.5 ounce and 1 pound quantities.
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