Trying a little experiment with amylase

Gluten · Apr 25, 2009

I've got 1/2 pound of Steel Cut Oats steeping with 1/2 teaspoon of powdered amylase from the brew store.

I'm curious to see if this alone will convert the oats to sugar, however I'm a little concerned about the "keep out of reach of children" warning on the package. Will this be safe to eat?

david_42 · Apr 26, 2009

This is the same enzyme that is in your saliva (chew a cracker long enough and it gets sweet). The safety concern is most likely due to: A. the high concentration, B. the plastic bag, C. generalized nanny-ism

ethanol · Apr 29, 2009

Agreed...dose makes the poison.
Amylase will benefit from a warm temp, body temp.
Boil to kill off enzymatic activity. Skip this step you will probably get a bad stomach ache, and dry wort.
What was your result if you dont mind sharing? And any plans to use this in a recipe?

Edcculus · Apr 29, 2009

Another thing is that with amylase enzyme, you won't be making the same sugars made in a normal mash. Enzymes determine the kind of sugar made. Thats why mashing corn or rice with barley still makes maltose, maltriose and limit dextrine.

ericm · Apr 29, 2009

Edcculus said:
Another thing is that with amylase enzyme, you won't be making the same sugars made in a normal mash. Enzymes determine the kind of sugar made. Thats why mashing corn or rice with barley still makes maltose, maltriose and limit dextrine.

I don't know which enzyme it is in powdered amylase, but the primary ezymes in a barley mash ARE amylases; so it shouldn't be all that different.

Edcculus · Apr 30, 2009

Oh right, I kind of assumed you were using the powdered version of beano (alpha galactosidase). If you have an amylase, it should be the same enzyme found in malt.

conpewter · Apr 30, 2009

Making the oatmealist oatmeal stout ever? Toast the oatmeal, grist is 90% oatmeal/10% roasted barley then add amylase enzyme?

Trying a little experiment with amylase

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