Aids starch conversion in all-grain brewing. It will reduce the finishing gravity by breaking down unfermentable sugars into fermentable form. Used in beer brewing to increase the fermentability of the mash or in distilling when extra enzymes are required.
Allows fermentation of any starch by breaking up the molecule chains so that its not starch it is sugar. Breaks the 1,4 linkage in starch producing dextrin and a small amount of maltose. Complex sugars are also broken up to make them more fermentable. Can be used in beer to produce a light or low-carb dry style. If your beer is cloudy with a starch haze Amylase will help. Add Amylase at room temperature and allow to bulk ferment for an additional week or two.
Safety Note: Do not bottle beer freshly treated with Amylase &#; there will be too much sugar and it will continue to ferment the additonal sugar plus your priming sugar, resulting in excess foam and pressure.
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This is a food grade Alpha-amylase produced by the fermentation of an Aspergillus oryzae variety. It is characterized by both dextrinizing (liquefying) and saccharifying (glucose and maltose liberating) actions on gelatinized starch molecules. In other words it will increase your runoff as well.
On the down side Amylase will cut down on the corn taste a good bit. If you are using a reflux still you definitely need to be using Amylase. If you are using a pot still the Amylase treated wash will provide for more alcohol and a more neutral flavor. Whether you are making corn liquor, vodka, PGA or rocket fuel this is the stuff!