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 added to the mash to more rapidly and completely convert starches into sugars. Typical dosage rate is 1/4 oz per 5 gallons.
