BEST ANSWER:The beta-amylase rest in the 140 ºF range is what will help make your beers come across with a more crisp dry mouthfeel. This is where the fermentable sugars are broken down. The alpha-amylase rest in the 154 ºF range is where you will break down the non-fermentable sugars which will give you more of a sweet finish. This stuff, Amylase Enzyme, will help with both of these. I brew a lot with adjuncts so that is why I use it. Another good alternative is Wyermanns Amyalse malt, I like using it even better. Hope this helps, cheers!
BEST ANSWER:The beta-amylase rest in the 140 ºF range is what will help make your beers come across with a more crisp dry mouthfeel. This is where the fermentable sugars are broken down. The alpha-amylase rest in the 154 ºF range is where you will break down the non-fermentable sugars which will give you more of a sweet finish. This stuff, Amylase Enzyme, will help with both of these. I brew a lot with adjuncts so that is why I use it. Another good alternative is Wyermanns Amyalse malt, I like using it even better. Hope this helps, cheers!
That is the theory. I used 1 teaspoon in my mash at 145° on a Belgian. Final gravity only got to 1.010. Could have been some thing I did not the enzyme.