Amylase refers to a group of enzymes whose catalytic function is to hydrolyze (breakdown) sugar and starch.
Amylase digests carbohydrates (polysaccharides) into smaller disaccharide units, eventually converting them into monosaccharides.
Amylase enzyme is used to reduce the finishing gravity of beer. Add it at the same time when pitching yeast. The amylase enzyme breaks down some unfermentable sugars into fermentable form.
We recommend 1 Tsp per 5 gallon batch.