Nothing to be scared of. They’re just a couple of the numerous naturally occurring enzymes that break down X to Y.
Here are some explanations:
Amylase Enzyme : in a 2-row barley malt mash there’s usually plenty of Amylase diastic power (DP) to convert starches to sugars. In a mash extremely high in adjuncts such as 100% ‘corn squeezins’, Amylase Enzyme could be an asset. I believe ~an hour N of me, Jack Daniels uses 80% corn, 8% rye, and 12% 6-row to take advantage of the 6-row’s high DP to convert the corn’s starch to sugar.
There various different ’Gluco’ enzyme mixes:
Glucoamylase EnzymeThis can breakdown complex sugars to simple sugars to drop gravity very low in dry beers such as Brut IPA.
Gluco buster Enzyme Big breweries can use ‘gluco’ to aid in lautering.
However, If you’re planning to add them: make an informed decision. Your beer: your call.
Gravity today is 1.013 @ 60f
Did it go any lower?