Enjoy the beer that you deserve.
What it does :
Amylase enzyme is used with an enzyme-poor mash or when making high-gravity, all-grain beers that may need help sustaining an active fermentation.
What it is:
This is an enzyme that naturally occurs in grains.
How it works:
Amylase enzyme aids the conversion of starches to sugars and results in a finished beer that is light, dry, with reduced chill haze.
This enzyme breaks down the starches in malt, barley, and adjunct grains into soluble dextrins and fermentable sugars.
Add 1 teaspoon per 5 gallons. Add to the primary fermenter.
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