Bad!
Amalyase only works on starches, so if there aren't any starches actually in your beer (and there probably won't be - but we'd need to know more about your recipe and process), they won't do much of anything for you. And if there are, there's no way to control the rate of conversion when amalyase is used like that. It works extremely slowly at fermentation temperatures, and will still be slowly breaking starches into sugars a year from now - leading to excess carbonation and pressure. A debranching enzyme like Bean-o would be even worse, because it splits complex and some caramelized sugars into simpler ones - causing the same excess pressure/bottle-bomb problems as amalyase, only much worse.