DetailsAmylase Enzyme is typically used by all-grain brewers to add to a high adjunct mash that may be low in enzymes to aid in converting starches into sugar. This enzyme can also prevent startch haze in beer. Use 1 teaspoon per 5 gallon batch.
- Details & Instructions
4.5 / 5.02 ReviewsUsed in light lagerI use this enzyme by adding it to my light lagers (1 tsp at pitching). This helps break down the fermentables making it a true light beer. This can also be used to help with attenuation HOWEVER, once added it can't be stopped until it decides so use with caution!October 17, 2012
- Customer Q&A
Browse 4 questions Browse 4 questions and 6 answershow could this be used in making shine in large mash quantities like 25-30 gallons using cracked corn and how would it affect the amount of sugar you have to use ?BEST ANSWER: IF I was going to use it to make shine I would use about two table spoons per 5 gallons to break down the starches in the corn turning them into sugars for the yeast.Some people don't add any sugar. maybe add 5lbs per 5 gallons of mash. taste the mash when it's done fermenting and if it taste sweet you had more sugar then the yeast could consume and you would need to cut back.If you don't want to use amylase you can use a malted grain ,corn or barley that also contains the amylase enzyme.It is illegal to distill alcohol without a distilled spirits permit and that cost a lot of money or a Federal fuel alcohol permit which is free and allows you to make up to 10.000 gallons a year for fuel purposes.Is this alpha and beta, or just alpha?Would amylase enzyme reduce the starch in under ripe fresh pressed apples? sweet cider? When do you add this product and how?BEST ANSWER: In short, yes amylase could potentially reduce the starch of an unripe fruit. Amylase (alpha-amylase and beta-amylase) work together to break down the long carbon chains that make up starch molecules. For this to work efficiently, the juice needs to be at an appropriate pH and temperature. A good pH is around 5. As for temperature, alpha and beta amylase work best at different temperature ranges, for both to work together efficiently a good target temperature range is 140-150 degrees F.how will this product work if added to cracked corn in a mash mix of 25-30 gal and how much sugar will I be able to cut back ?BEST ANSWER: Unfortunately I cannot answer this question. I never worked with this enzyme before and will be experimenting myself when I get it.