Reddit reviews Amylase enzyme - 1 lb.

How much beano did you add? And you were in the last like 10% of your target fermentation, I bet it would've had a more pronounced effect if you had added it around 1.080.

I think if you had used something like WLP1056/Wyeast 001 or 090 you would have gotten a lot farther - those yeasts are more likely to progress farther on fewer fermentables. Do you ever get packets of amylase at your LHBS like this but parted out? You only need like an oz to make a big difference. I did an all pumpkin mash with amylase + sorghum extract that turned out really well with some holiday spices. Is it still in secondary right now? You might split the batch into a control and test batch. Then try dropping like a whole oz in 2 gal, and letting that sit for the rest of the aging process. If you end up with a different FG at the end of the aging process we will know the amylase is doing some work and not anything else.

/u/brulosopher

I’m a bit confused by your initial post, but if I’m reading this correctly, this is an extract beer. My remaining comments will assume this is correct.

The biggest issue with malt extract is that you don’t know the mash temperature. Therefore, you don’t know the fermentability of the wort. This impacts the attenuation.

Given where you are, you may want to consider using some alpha amylase enzyme. It’s used in Bruit IPAs to dry them out. You may need to add a small amount of sugar and more yeast to get it working though.

As far as flavor goes, anything goes. Dry hops, oak spirals, bourbon, fruit, etc.

In reference to u/wedgienoise4000’s comment about adding Brettanomyces, yes it can both dry out the beer and potentially add flavor. In most cases, Brett will not make the beer very sour. In low levels, you’re get a tropical character that pairs great with hops. In higher levels, you get an earthy, complex funk, but you should not get a tart sourness.

Hope this helps. Kanpai.

As previously mentioned, you have to do something to convert the starch into sugars. Koji produces amylase enzymes (which are also present in malt), that break starches down into sugars. If you're looking for something easier than making a mash or using koji, you can buy amylase enzymes. Basically mix your cooked rice with water and a bit of enzyme, and hold at 150F until the starches are broken down. Could be a few hours.

Yep, it's on Amazon, or a decently-stocked LHBS.

I'm going to preface this with a warning that I've never done this and it might be terrible advice.

Aren't Budweiser etc. made with large quantities of rice? Maybe you could mash primarily rice with the help of an enzyme like this :

http://www.amazon.com/Amylase-enzyme-1-lb/dp/B006O93SYQ

Then you'd need a relatively small amount of barley or some local alternative for color and flavor. It looks like that enzyme might be good for you to use no matter what non-barley stuff you're trying. What do people use to make bread there?

You would need so much ginger that it would impart a very significant flavor to your beverage. You can go ahead and forget about subtle flavors in that case. Your best bet is to buy amylase on Amazon or at your LHBS.

Here's one option for amylase. This would last you through a huge number of batches. You only need a small amount for your entire batch, so you'll go through it very slowly.

If you really want to use natural amylase, get some malted barley and add it to the mash that you're going to have to make. You can pick this up at your LHBS too. They'll even help you mill it since you probably don't have the equipment to do it at home. Just ask for help and they'll give you what you need.