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Home Brew Forums > Home Brewing Beer > General Beer Discussion > Alpha and Beta Amylase
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Old 12-12-2011, 12:47 AM   #1
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Default Alpha and Beta Amylase

I read that the above enzymes are part of the grain and that one must include at least 50% of a 2-Pale grain (or other) in order to have a supply for enzymatic degradation. I think that this really limit my options.

I was wondering if I can purchase these enzymes and add them to the water once I get the target temperature. If this is case, how much I should add?

Thanks, Nil

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Old 12-12-2011, 12:54 AM   #2
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I have the same problem... I wanted to do a 70% roast barley beer but was worried about conversion.

On a serious note, what are you talking about? It doesn't need to be 2 row, it could be any base malt, or even malted wheat. Are you suggesting you want over 50% special malts?

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Old 12-12-2011, 12:55 AM   #3
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Read This:

How to Brew - By John Palmer - How the Mash Works

and no...I don't think, I might be wrong, but I don't think you can purchase them.

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Old 12-12-2011, 12:58 AM   #4
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Use 6 row malt. It has a way higher enzyme content, and I'm pretty sure it can convert somewhere in the neighborhood of 30-40% specialty malt.

70% RB just doesn't appeal to me for some reason, but to each their own...

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Old 12-12-2011, 01:00 AM   #5
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The first thing about this is, why would you want to do a 70% roasted barley beer? The greater portion of roast barley has non-fermentables sugars.

You CAN buy enzymes. .

Also, you can consider using 6-row malt which allows you to use up to 60% non-enzyme grain (such as corn, rice, etc).

M_C

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Old 12-12-2011, 01:08 AM   #6
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Quote:
Originally Posted by bottlebomber View Post
70% RB just doesn't appeal to me for some reason, but to each their own...

I`m pretty well sure chillwill was joking about that.
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Old 12-12-2011, 01:11 AM   #7
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Boo boo - you win a cookie.

The rest of you - no cookies!

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Old 12-12-2011, 01:32 AM   #8
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Quote:
Originally Posted by boo boo

I`m pretty well sure chillwill was joking about that.
I passed over the "on a serious note" on that one... I was too stunned thinking of how nasty many pounds of RB would taste.

No cookie for me.
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Old 12-12-2011, 01:35 AM   #9
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Default To U all

Thanks for all you input.

To M_C:

Is there's some limitation with regards the "others" starch sources relative to the malt extract used?

Here is the deal: I got malt extract (2 lb of Munton extra light 100% malt extract) for Xmas and I plan to make a 1/2 grain (maybe wheat) and a add some other sources of starches (rice, potato and corn) as adjunct to see what I get.

Any thoughts?

Thanks, Nil

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Old 12-12-2011, 01:41 AM   #10
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Quote:
Originally Posted by Nil View Post
Here is the deal: I got malt extract (2 lb of Munton extra light 100% malt extract) for Xmas and I plan to make a 1/2 grain (maybe wheat) and a add some other sources of starches (rice, potato and corn) as adjunct to see what I get.
I'm confused. It's not Christmas yet but you received "2lbs of Munton's DME" for a Christmas present? Odd.

That aside, why are you looking to add corn, rice, and potato?


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