Amylase
refers to a group of enzymes whose catalytic function is to hydrolyze
(breakdown) sugar and starch.
Amylase
digests carbohydrates (polysaccharides) into smaller disaccharide units,
eventually converting them into monosaccharides.
Amylase enzyme is used to reduce the finishing gravity of beer. Add it
at the same time when pitching yeast. The amylase enzyme breaks down
some unfermentable sugars into fermentable form.
We recommend 1 Tsp per 5 gallon batch.
