Amylase Enzyme – 1 lb
Amylase enzyme is a naturally occurring enzyme that is used to aid in the conversion of starches to sugars in the all grain brewing process. It is especially helpful in lighter beers with delicate malt character. This enzyme will begin to denature at temperatures above 149 F (65 C). At temperatures around 158 F (70C), the enzyme will denature after about 60 minutes. When the temperature reaches 194 F (90 C), the enzyme will denature in 5-10 minutes. Obviously, it is very important that the mash temperature not go above 158 F (70 C) if amylase enzyme is used.

Recommended Usage: .5 – 1 teaspoon per 5 gallons.

Amylase Enzyme is a food-grade bacterial alpha-amylase enzyme produced by fermentation of a non-GMO strain of bacillus. In the brewing process, it is used for liquefaction of grain mashes and malt extracts for increased fermentability.