Amylase

[millencolin678]

I am brewing a Blackberry Belgian Witbier and brew shop recommended a little amylase (about a teaspoon) be added but did not say when. Did some research and was going to put in when I pitch yeast but wanted some other opinions. I am fermenting for about 5 days (when it calms) then adding about a quart of blackberry puree to fermentation process. Thoughts on amylase timing?

Thanks!
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[Schlenkerla]

Yeah - This is to make it dry out. Definately add after the boil. It will help bring the FG down to 1.000.

You can do it in the primary. It also works very well in the secondary. It will make the beer super clean and your beer should be very crisp tasting.

One teaspoon does the job in 5 gallons. I prefer in the secondary.


I use it in my Miller Lite Triple Hopped beer. See my recipe in the pull down.