Amylase Enzyme

This enzyme breaks down the starch components of malt, barley, and adjuncts into soluble dextrins and small quantities of maltose and glucose. It demonstrates excellent thermal stability which minimizes the possibility of poor wort filtration characteristics, low extract yield or cloudy wort.

USE: Add 1 tsp. per 5-gallon batch to the mash @ 140 degrees or after the addition of the yeast to the wort. It may be added to any batch of beer that has an unreasonably high terminal gravity.

AMY-T1           recipe size           $0.59           0.05 shipping weight

AMY-01       1 oz (approx. 7 tsp.)       $1.65       0.1 shipping weight

AMY-16          1 pound             Your Price $10.29       1.2 shipping weight

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