Amylase Enzyme - 1 oz (28 g)

When mashing grains, it’s the amylase enzymes that are responsible for breaking down the starch contained in the malt into simpler sugars that can be digested by yeast during the process of fermentation. And typically, the malt itself is a rich source of these enzymes that work in a temperature range between 154-162F (67-72C).

However, in some cases, their activity may be inhibited by various factors, including mash pH, use of adjuncts, water mineral levels, and so on. For situations like these, it’s always great to have some Amylase Enzyme additive in your inventory.