Brewer's Amylase

• Brewer's Amylase: brewing enzyme, specially formulated amylase to convert liquified starch into simple sugars for brewing & distilling.
• Reduces mashing times to minutes saving time and energy.
• Unlocks high sugar content, compatible with adjucts.
• Reduces viscosity, aids lautering & filtration.
• Improves batch-to-batch mashing consistency, reduces chill haze & 100% GMO-free.
• Brewing enzyme, distillers enzymes, great for making beer, gin and wine.

Brewer’s Amylase: High activity bacterial amylases to convert liquified starch into oligosaccharides and simple sugars for brewing and distilling. Key benefits: Reduces mashing times to minutes saving time and energy. Unlocks high sugar content, compatible with adjuncts. Improves batch-to-batch mashing consistency & reduces haze. Reduces viscosity, aids lautering & filtration. Instructions: Add 10 mL Brewer’s Amylase (1x lid full) per 25 L brew. 1. Bring your starch to the boil and simmer for 30 minutes. 2. Allow to cool to 80°C, then pour in Brewer’s Mate and stir well. 3. Allow to simmer for 60 minutes keeping the temperature between 60-80°C. Ingredients: Sodium chloride, alpha-amylase enzymes, glycerol, sorbitol. Storage: Store at 4-25°C away from sunlight. Use within 12 months.