Unlock the full potential of your grain bill and achieve consistent, higher-attenuation beers (and even ciders/winemaking adjuncts) with our premium food-grade Amylase Enzyme (1 lb). Whether you're using a high adjunct mash, working with under-modified malts, or simply striving for a crisp, low-body finish, this enzyme is the secret weapon to converting stubborn starches and leaving fewer residual dextrins behind.
Most home-brewing malts carry enough natural amylase activity for standard mashes, but when you push the boundaries—lots of rice, corn, oats, specialty malts, or extract with adjuncts—you may run into conversion issues, stuck fermentations or unfinished gravity. That’s where adding external amylase shines. The enzyme breaks the 1-4 bonds in starch chains, turning them into more fermentable sugars so your yeast can do its job faster and more completely.
By adding this amylase to your mash or fermenter you can:
- Improve conversion of adjunct-rich grain bills or under-modified malts
- Kick-start sluggish or stuck fermentations
- Minimize dextrin haze or residual starch issues
- Achieve a leaner mouth-feel, lower residual gravity, and a dryer finish
Dosage Guidelines
- In the mash: Typical dosage ~0.25 oz (≈7 g) per 5 gallons (~19 L) for increased conversion.
- In fermenter/maturation: Use approx 1-4 g per hectolitre (hL) for treatment of turbidity or residual starch issues.