Recently, I saw a recipe for a 21% ABV all-grain brew . The recipe calls for a whopping 31 pounds of grain and four ounces of hops, along with enzymes to help push the mash along. The enzyme (Beano) specified in the recipe is measured in terms of tablets. I wanted to know how to use Amylase instead, since I had that on hand. Amylase is an enzyme that breaks down two components of starch and complex carbohydrates to form maltose and glucose sugars. Amylase improves conversion efficiency and time by splitting barley starch molecules into partially-fermentable dextrins and maltose. Given enough time, amylase can dismantle the dextrins to maltose, glucose, and smaller dextrins. When fermentation begins, yeast will break the sucrose into glucose and fructose . It then consumes (more or less in order), the glucose, the fructose, the maltose, and finally the maltotriose. The dextrins will not be consumed. By helping to break the starches ...