As the name suggests, it contains a high concentration of alpha-amylase enzyme, which can be used to ferment dry beers. It also breaks down difficult-to-ferment sugars with ease. The mash reaches iodine-normal status sooner. It can also be used to sweeten whisky and vodka mashes. It has a similar effect as Viking enzyme malt.
Dosage: 1,5ml/25l
Usege: Store amylase enzyme in the refrigerator, remove and allow to warm to room temperature before use. The dosage depends on the purpose of the use.
In the case of dry beers (e.g. Brut IPA), it should be added to the fermenter at the same time as the yeast is added.
If you want to use it for mash sweetening, pour the glass enzyme into the mash at the amylase resting stage. This should be used if there is a lot of corn or other high starch grain in the mash or if the mash will be distilled later. This will increase the yield.
