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Amylase Enzyme

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.

Comes in two sizes -- 0.25 oz and 1.5 oz. The 1.5 oz size comes in a resealable pouch, and can be stored for later use.

  • 0.25 oz - Good for 5 gallon batch
  • 1.5 oz - Good for 30 gallon batch
Community Q&A

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Browse 3 questions Browse 3 questions and 23 answers
Why did you choose this?
MoreFlavor Store
complete conversion and fast
Robert Dal P on Feb 16, 2021
Son requested it
Gail E S on Dec 8, 2020
complete conversion and fast
Robert Dal P 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 shuck on Oct 15, 2020
starch conversion insurance
Nick on Oct 13, 2020
Help convert a high-adjunct mash
Chromebook User 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 H. B on Jan 16, 2020
making lite lager
Ryan K on Jan 3, 2020
To help sugar
William H. B on Oct 25, 2019
You didn't have the big package
Zachary Lanham 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
Convert oats for GF beer
Glen F on Dec 9, 2020
See if I can get my numbers up
garrett shuck on Oct 15, 2020
does this really dry out your beer, I would presume your ending gravity would be close to zero - can someone confirm?
Kevin Meyer 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!
Does this contain both BA-100 and GA-100 ENZYMES?
Anthony Lawson on Aug 27, 2019
BEST ANSWER: Anthony - SDS documents show this as only having Alpha Enzymes.
Reviews

5.0 / 5.0
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Rated 5 out of 5
haven't used it yet,,,
very good timing, shipped quickly and received quickly thank you
May 16, 2020
Purchased
10 months ago
Rated 5 out of 5
Loving Thy Enzyme
Wow... We love it. The best enzyme in Earth.
User submitted image
Added Nov 14, 2019
November 14, 2019
Purchased
1 year ago