Brewer’s Amylase: High activity bacterial amylases to convert liquified starch into oligosaccharides and simple sugars for brewing. Reduces viscosity, aids lautering & filtration.

Key benefits: Reduces mashing time to minutes, unlock higher sugar content, consistent mashing and reduces haze. Compatible with adjuvants. Reduces viscosity, aids lautering & filtration. 100% CMO-free.

Instructions: Add 10 mL Brewer’s Amylase (1x lid full) per 25 L brew. 

1. Bring your starch to the boil and simmer for 5-30 minutes. 
2. Allow to cool to 80°C, then pour in Brewer’s Amylase 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.