how will Amylase Enzyme affect taste

[silvery37]

I am planning on making the Texas blonde from Austin homebrew. I want to get as little taste as possible, basically mimic a lager. Would adding Amylase Enzyme to this recipe make it even more mild.

I am assuming the Amylase Enzyme will make more fermentables which should leave less malt taste. The beer as is ends around 4 percent alcohol so even if it gets boosted 1 percent it should still be balanced.

 

[silvery37]

I looked around some more and it looks like austin homebrew low carb ale is exactly what I am looking. Does anyone know what difference in the final beer is using amylase vs alpha-galactosidase enzyme is?

This recipe comes with WLP007. How does this yeast compare in taste to WLP029 in the final beer?