Brewer's Amylase Enzyme
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Brewer's Amylase is an enzymatic adjunct used in homebrewing and commercial brewing to break down complex starches into fermentable sugars, improving efficiency and attenuation. It is particularly useful when working with adjunct-heavy grain bills or unmalted grains that lack sufficient natural enzyme activity. Overall, it is a reliable and effective tool for brewers looking to maximize fermentability and consistency in their recipes.
Key Features & Specs
| Function | Breaks down starches into fermentable sugars (maltose and glucose) via alpha and beta amylase activity |
|---|---|
| Dosage | Typically 1 teaspoon per 5-gallon batch, added directly to the mash or fermenter |
| Optimal Temp | Works best between 140°F and 160°F (60°C to 71°C) during the mash |
| Compatibility | Suitable for beer, whiskey, and other grain-based fermentations including high-adjunct recipes |
| Form | Fine powder that dissolves easily in water or wort without clumping |
| Effect | Increases mash efficiency and final attenuation, resulting in a drier, more fully fermented product |
| Storage | Store in a cool, dry place; shelf life of up to 12 months when sealed properly |
Best for: Brewer's Amylase is ideal for homebrewers and craft brewers working with high-adjunct grain bills, unmalted grains, or anyone seeking improved mash efficiency and greater control over final beer attenuation.