Amylase Enzyme

AMYLASE ENZYME - 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. Amylase Enzyme prevents starch haze. Converts haze causing starches into fermentable sugars. These starches cannot ferment without being converted into a sugar. If these starches are not converted into sugars, your finished product may have a permanent starch haze. Also, used in beer to reduce carbohydrates when a drier American flavor is desired. Use 1/2 Teaspoon per 5 gallons. Sold in 1 oz. bottles.