Amylase is an enzyme group that is responsible for hydrolizing\converting starches into sugars. The two primary amylase enzymes are alpha amylase and beta amylase, which digest and break down the polysaccharides into smaller disaccharides and then monosaccharides. To help facilitate the breakdown of unfermentable sugars, amylase may be added to fermentation at the same time you pitch your yeast. This will create a lower final gravity and a dryer finish.