Call Us 888-449-2739

Text Us 240-575-2848

Amylase Enzyme

More Views

Amylase Enzyme

SKU: 7500x

Amylase 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.

* Required Fields



Amylase 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

Additional Information

4.5 / 5.0
2 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
Used in light lager
I 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
worked great.
worked great.
February 2, 2016
Customer Q&A
Start typing your question and we'll check if it was already asked and answered. Learn More
Browse 3 questions Browse 3 questions and 6 answers
how 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 ?
C A on Jan 11, 2016
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.
Would amylase enzyme reduce the starch in under ripe fresh pressed apples? sweet cider? When do you add this product and how?
J S on Feb 12, 2016
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 ?
C A on Jan 12, 2016
BEST ANSWER: Unfortunately I cannot answer this question. I never worked with this enzyme before and will be experimenting myself when I get it.

Please wait...

Your selected product has been added to your Cart.

Continue Shopping Go To Cart