Amylase enzyme converts starches to sugars. 1 pound bag.
- Converts starches in barley, corn, rice, and potatoes into fermentable sugars
- Breaks complex sugars into simpler sugars, providing faster fermentations
- Enough enzyme for approximately 700 gallons of mash
- Helps reduce chill haze in light colored beers
- In beer making: Add 1 teaspoon per 5 gallons of mash directly to mash water. Stir occasionally.
- In distilling: After cooking your mash, allow it to cool for an hour and make sure the temperature is below 160 degrees.
- 1 hour mash time provides best results in beer or distilling
- Temperatures over 170 degrees will stop this enzyme from working
- Best temperature range is 148 - 154 degrees fahrenheit.