A question about enzymes - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Brew Science > A question about enzymes

Reply
 
Thread Tools
Old 05-07-2012, 10:36 PM   #1
Lewyh
Recipes 
 
Mar 2012
Hamilton, Waikato
Posts: 23


Do enzymes get used up?

Im thinking to make rice beer by boiling the rice then using a small amount of barley for the enzymes. Assumming that barley enzymes can convert rice starch (can they?), will I be able to get away with only a very small amount of barley if I'm willing to have more patience, or do i need an appropriate amount of enzymes from the barley added? (IE: does a certain % of my recipe have to be barley based)

Thanks,

here's my rice beer recipe and progress, i think it's a fail, but it's not finished yet.

 
Reply With Quote
Old 05-07-2012, 11:15 PM   #2
ajdelange
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Aug 2010
McLean/Ogden, Virginia/Quebec
Posts: 9,302
Liked 1499 Times on 1145 Posts


Quote:
Originally Posted by Lewyh View Post
Do enzymes get used up?
No, they don't get used up but they do gradually denature.

Quote:
Originally Posted by Lewyh View Post
Im thinking to make rice beer by boiling the rice then using a small amount of barley for the enzymes. Assumming that barley enzymes can convert rice starch (can they?), will I be able to get away with only a very small amount of barley if I'm willing to have more patience, or do i need an appropriate amount of enzymes from the barley added? (IE: does a certain % of my recipe have to be barley based)
If Anheuser Busch can do it you can do it. IOW this is exactly what they do. Cook the rice with a certain percentage of barley in there for the sake of the enzymes. I don't recall what the percentage is (15%?) but note that it is 6 row which is higher in protein and thus enzyme content.

 
Reply With Quote
Old 05-08-2012, 07:46 AM   #3
Gnarlybarley
Recipes 
 
Mar 2012
Posts: 18
Liked 1 Times on 1 Posts


When using adjuncts, like rice, it is important to look at the diastatic power of your malts. You want your mash to have an average power of around 40 Lintner for good conversion of starch. Your recipe uses pilsner (DP of 60) and munich (DP of 40) to convert a large amount of rice (no diastatic power). As mentioned above, if you mash the cooked rice with six row (DP of 160) you will get better starch conversion which means a more fermentable wort. Interestingly, the enzymes will convert the starch in the rice into maltose, just like it would with barley.

-the diastatic powers listed for the malts above may not be 100 percent right, but I think they are close. You get the idea.

 
Reply With Quote
Old 05-09-2012, 11:21 AM   #4
Lewyh
Recipes 
 
Mar 2012
Hamilton, Waikato
Posts: 23

Thanks guys, good knowledge. I guess I'll just wait and see how my rice beer turns out...

 
Reply With Quote
Old 06-01-2012, 02:39 PM   #5
XpeedeeX
Recipes 
 
Jul 2010
San Luis Obispo
Posts: 34

You need to be careful because if you try to ferment a wort that is 75 or 80% rice you have very little yeast nutrients that are normally provided by the malt so I would suggest buying some yeast nutrients to add to the fermentation

 
Reply With Quote
Old 06-01-2012, 03:14 PM   #6
mabrungard
HBT_LIFETIMESUPPORTER.png
 
mabrungard's Avatar
Recipes 
 
Feb 2011
Carmel, IN
Posts: 4,255
Liked 655 Times on 508 Posts


You should perform a diastatic content analysis to assure that you have enough enzymes in the mash.

Mass of Grain 1 times its Lintner rating + Grain 2 times its Lintner rating + Grain 3 times its Lintner rating and so on for the rest of the grains and adjuncts in the mash.

Divide that value above by the total grain mass to find the average Lintner for the mash

The average Lintner should be at least 35.

Recognize that one of those Lintner values in that first equation will be zero to represent the rice.
__________________
Martin B
Carmel, IN
BJCP National
Foam Blowers of Indiana (FBI)

Brewing Water Information at:
https://sites.google.com/site/brunwater/

Like Bru'n Water on Facebook for occasional discussions on brewing water and Bru'n Water
https://www.facebook.com/pages/Brun-...?ref=bookmarks

 
Reply With Quote
Old 06-02-2012, 11:45 PM   #7
Lewyh
Recipes 
 
Mar 2012
Hamilton, Waikato
Posts: 23

ooooh magic brew science knowledge sweet.

All sounds good, but how do I find out the Lintner rating

And if the Lintner rating is below 35, does that mean I just have to mash it for longer or will it just not work?

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Fundamental questions regarding enzymes william_shakes_beer Brew Science 9 02-04-2012 12:51 PM
Why does a mash tend to settle at or near the right pH for mash enzymes Kaiser Brew Science 10 05-20-2009 02:38 PM
Canned & hopped syrup extract enzymes? Andri Brew Science 12 03-25-2009 03:43 AM


Forum Jump