Amylase Enzyme is a food-grade bacterial alpha-amylase enzyme produced by fermentation of a non-GMO strain of bacillus.
In the brewing process it is used for liquefaction of grain mashes and malt extracts for increased fermentability. Helps to convert starches into fermentable sugars
Breaks 1,4 linkage in starch during liquefication, producing dextrin and a small amout of maltose.
Use 0.1 - 0.3 teaspoons per 1 gallon.