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Amylase Enzyme (1 oz)
Amylase Enzyme (1 oz)
 
Amylase Enzyme is typically used in all-grain brewing to add to a high adjunct mash that may be low in enzymes. This aids to converting starches into sugar. This enzyme can also prevent starch haze in beer.

Amylase refers to a group of enzymes which catalytic function is to hydrolyze (break down) sugars and starches. The amylase digests carbohydrates (polysaccharides) into smaller disaccharide units, eventually converting them into monosaccharides. Amylase enzyme can reduce the finishing gravity of a beer. Add it at the same time of pitching yeast. The enzyme can break down some unfermentable sugars into fermentable form.
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Amylase Enzyme (1 oz)

Recommended use is 1 teaspoon per 5 gallon batch.

Additional use and instructions

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