Amylase Enzyme

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Description

Amylase enzyme is used during the mashing process when there are not enough naturally occuring enzymes, typically due to a mash containing a high level of adjuncts. Also used to more rapidly and completely convert starches into sugars. Usage varies, but the typical dosage rate is 1/4 oz per 5 gallons.

The 1.5 oz size comes in a resealable pouch, and can be stored for later use.

Documents

BSG - Amylase - SDS

Community Q&A

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Trying to not use malted barley.

JEFFERY S on Feb 13, 2023

Aid in the spurge of my mash.

Christopher J M on Oct 20, 2022

Mash temp went too high

Michael R on Aug 2, 2022

I need it and found you on line

Peter K on Apr 15, 2022

For better sugar conversion

William B on Jan 10, 2022

For banana juice

Habib R on Mar 16, 2021

Convert oats for GF beer

Glen F on Dec 9, 2020

See if I can get my numbers up

garrett s on Oct 15, 2020

Help convert a high-adjunct mash

Harlan S Coomes on Aug 27, 2020

Experimenting with local fruits for distilling wash

Valued C on May 8, 2020

To make gluten free beer

Valued C on Mar 26, 2020

Sugar extraction

William B on Jan 16, 2020

To help sugar

William B on Oct 25, 2019

To help with conversion of an oat malt braggot

Scott B on Jul 9, 2019

Convert corn starch into simple sugars

Margarita D V on Nov 17, 2018

Trying to not use malted barley.

JEFFERY S on Feb 13, 2023

Jasmine rice starch conversion

Jan L on Dec 21, 2022

Aid in the spurge of my mash.

Christopher J M on Oct 20, 2022

More alcohol

Casey K on Sep 28, 2022

Mash temp went too high

Michael R on Aug 2, 2022

Shine

dan b on Jul 6, 2022

I need it and found you on line

Peter K on Apr 15, 2022

For mash

Scotty S on Feb 15, 2022

For better sugar conversion

William B on Jan 10, 2022

Gluten free recipe

Allan F on Oct 1, 2021

For banana juice

Habib R on Mar 16, 2021

complete conversion and fast

Bobby D on Feb 16, 2021

Convert oats for GF beer

Glen F on Dec 9, 2020

Son requested it

Gail E S on Dec 8, 2020

See if I can get my numbers up

garrett s on Oct 15, 2020

starch conversion insurance

Nick on Oct 13, 2020

Help convert a high-adjunct mash

Harlan S Coomes on Aug 27, 2020

Part of pumpkin recipe

Tom O on Jul 20, 2020

Experimenting with local fruits for distilling wash

Valued C on May 8, 2020

Trying not to use malted barley

Jacob B on Apr 11, 2020

To make gluten free beer

Valued C on Mar 26, 2020

add into mash for more sugar conversions -> dryer ale

Patrick R on Feb 29, 2020

Sugar extraction

William B on Jan 16, 2020

making lite lager

Ryan K on Jan 3, 2020

To help sugar

William B on Oct 25, 2019

You didn't have the big package

Zachary L on Sep 4, 2019

To help with conversion of an oat malt braggot

Scott B on Jul 9, 2019

Dry beer out

chris Phillips on Feb 22, 2019

Convert corn starch into simple sugars

Margarita D V on Nov 17, 2018

Jasmine rice starch conversion

Jan L on Dec 21, 2022

More alcohol

Casey K on Sep 28, 2022

Shine

dan b on Jul 6, 2022

For mash

Scotty S on Feb 15, 2022

Gluten free recipe

Allan F on Oct 1, 2021

complete conversion and fast

Bobby D on Feb 16, 2021

Son requested it

Gail E S on Dec 8, 2020

starch conversion insurance

Nick on Oct 13, 2020

Part of pumpkin recipe

Tom O on Jul 20, 2020

Trying not to use malted barley

Jacob B on Apr 11, 2020

add into mash for more sugar conversions -> dryer ale

Patrick R on Feb 29, 2020

making lite lager

Ryan K on Jan 3, 2020

You didn't have the big package

Zachary L on Sep 4, 2019

Dry beer out

chris Phillips on Feb 22, 2019

Does this contain both BA-100 and GA-100 ENZYMES?

Anthony L on Aug 27, 2019

BEST ANSWER: Anthony - SDS documents show this as only having Alpha Enzymes.

Reply
Inaccurate
Zach R Staff on Sep 20, 2019

does this really dry out your beer, I would presume your ending gravity would be close to zero - can someone confirm?

Kevin M on Jan 5, 2021

BEST ANSWER: The beta-amylase rest in the 140 ºF range is what will help make your beers come across with a more crisp dry mouthfeel. This is where the fermentable sugars are broken down. The alpha-amylase rest in the 154 ºF range is where you will break down the non-fermentable sugars which will give you more of a sweet finish. This stuff, Amylase Enzyme, will help with both of these. I brew a lot with adjuncts so that is why I use it. Another good alternative is Wyermanns Amyalse malt, I like using it even better. Hope this helps, cheers!

Reply
Inaccurate
C O on Jan 5, 2021
Purchased on Dec 16, 2018

Reply
Inaccurate
C O on Jan 5, 2021
Purchased on Dec 16, 2018

That is the theory. I used 1 teaspoon in my mash at 145° on a Belgian. Final gravity only got to 1.010. Could have been some thing I did not the enzyme.