Amylase Enzyme - 1 oz (28 g)
When mashing grains, it’s the amylase enzymes that are responsible for breaking down the starch contained in the malt into simpler sugars that can be digested by yeast during the process of fermentation. And typically, the malt itself is a rich source of these enzymes that work in a temperature range between 154-162F (67-72C).
However, in some cases, their activity may be inhibited by various factors, including mash pH, use of adjuncts, water mineral levels, and so on. For situations like these, it’s always great to have some Amylase Enzyme additive in your inventory.
|Description:||Derived from actual barley malt, Amylase Enzyme ensures proper starch conversion and thus increases the efficiency of the mash. It can be used for unblocking stuck mashes or for increasing the efficiency and speed of ordinary all grain mashes.
Recommended rate of use is 1/2 teaspoon per 5 gallons of wort, added only while the temperature is within the working range of 154-162F, otherwise it will denature and provide no effect whatsoever.