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 starch haze in beer. Use 1 teaspoon per 5 gallon batch.
Use if you have a starch problem in storage, or in light beers
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.
Should not be routinely used in beer UNLESS you are producing a light or low-carb style and you want it dry.
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.
Do not bottle beer freshly treated with Amylase - there will be too much sugar and it will continue to ferment the additional sugar plus your priming sugar, resulting excess foam and pressure.
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If you get your corn from a jar here's a sure way to save money on sugar by converting more of the starch in corn, rice, and potatoes to fermentable sugars.
Whether you are using cornmeal, cracked corn, sweet feed, carrots, beets or potato peelings amylase enzyme will convert 75%-94% of the available starch to sugar in an hour.
Amylase is easy to use. When you have finished cooking your mash, allow it to cool to below 170 degrees and stir in one teaspoon amylase per 5 gallons.
Amylase is a self-limiting glucoside there is nothing to be gained by upping the dosage.
Allow the mash to cool for an hour, but keep the temperature above 120 and stir occasionally.
Alternately if you are set up to hold the mash at 152 degrees for one hour that is ideal.
Will work at fermentation temperatures with reduced conversion.
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 a more neutral flavor.
If you are making corn liquor, vodka, PGA or rocket fuel this is the stuff!
Breaks 1,4 linkage in starch during liquefaction, producing dextrin and a small amout of maltose. Leaves 1,6 links, therefore self-limiting.
