Amylase is generally used by all-grain brewers. When the enzyme is added to a high adjunct mash that may be low in enzymes it can help in converting starches into sugar. This enzyme can also inhibit startch haze in beer.

Make up a soup with 15 L of water and 4 kg of starch.

Add the 4 g sachet of Alpha Amylase and keep at 50-60 degrees C overnight and your starch will be converted to sugar.

Measure using a refractometer or simply taste for sweetness.

To be used with Distiller's Yeasts when starch is used in your recipe.