- Usage Varies. Use approximately 1 teaspoon (4.9mL) per 5 US gallons (18.9L)
- Amylase Enzymes should be added to beer recipes during the mash so that it can work in conjunction with the other natural enzymes which are present.
- Amylase Enzymes will not survive through boiling temperatures.
- Amylase Enzymes can be added during or after fermentation if necessary. If this method is used, the beer must be allowed to remain in a fermentation vessel since the enzymes will create more fermentable sugars.