Alpha-Amylase Enzyme (4 g)
Use to breakdown starches and reduce finishing gravity of beer. The enzyme helps breakdown unfermentable sugars to fermentable form. Add at the same time as pitching your yeast.
Amylase is a group of enxzymes that hydrolyze sugar and starch. The amylase digests carbohydrates/polysaccharides (complex sugar molecule chains) and convert them into monosaccharides, allowing yeast to properly utilize the sugar for fermentation.