AMYLO

PROBLEM: Deactivation or insufficient concentration of malt enzymes
SYMPTOM: Slow or incomplete fermentation
SOLUTION: Addition of Amylo to produce glucose

Key benefits
► Increases wort glucose levels
► Low carbohydrate beer production
► Improved Alcohol yield

Amylo is a fungal amyloglucosidase. It sequentially hydrolyses both exo α-1,4 and α-1,6 glycosidic linkages and therefore is used to degrade starch polymers and maltose to glucose. The addition of Amylo to the cold wort or beer (in fermenter) converts dextrin to glucose and results in high alcohol / 'low carb.' beer.