Using dry enzyme - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Beer Discussion > Using dry enzyme

Reply
 
Thread Tools
Old 06-17-2013, 06:21 AM   #1
fishy90
Recipes 
 
Feb 2013
Posts: 13


Hey all, just after a helping hand if anyone knows. I have recently put on a black rock dry lagar extract brew which included a dry enzyme I used 1.3kg dextrose and 200g corn syrup and fermented at about 28 degrees but it turned out sweet as &$@& and almost tasted like it was mixed with dry white wine, wondering where I stuffed up?

 
Reply With Quote
Old 06-17-2013, 06:23 AM   #2
fishy90
Recipes 
 
Feb 2013
Posts: 13

Hey all, just after a helping hand if anyone knows. I have recently put on a black rock dry lagar extract brew which included a dry enzyme I used 1.3kg dextrose and 200g corn syrup and fermented at about 28 degrees but it turned out sweet as &$@& and almost tasted like it was mixed with dry white wine, wondering where I stuffed up?

 
Reply With Quote
Old 06-17-2013, 06:38 AM   #3
pdxal
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Jul 2010
Portland, OR
Posts: 1,564
Liked 165 Times on 151 Posts


Enzyme?
We need more information than this to help you.

 
Reply With Quote
Old 06-17-2013, 06:41 AM   #4
fishy90
Recipes 
 
Feb 2013
Posts: 13

It was a sachet of dry enzyme that came in the tin along with a sachet of yeast I'm not exactly sure what type of it was sorry

 
Reply With Quote
Old 06-17-2013, 06:49 AM   #5
RachmaelBenApplebaum
Recipes 
 
Oct 2012
Flagstaff, AZ
Posts: 456
Liked 62 Times on 56 Posts


Enzyme was amylase probably, breaks down the starches in the brew to take the beer really dry (.996-.998 F.G>.) and in a brew with that much corn sugar and dextrose it's gonna taste a little winey for a good while. As per usual an exact recipe and process would better pinpoint why it tastes like it does, but that's the only thing I can think of.

 
Reply With Quote
Old 06-17-2013, 06:54 AM   #6
fishy90
Recipes 
 
Feb 2013
Posts: 13

Ah ok I am still quite new to home brewing hence i am still just using tins and what they come with really. I am hoping to make a dry beer like a carlton dry or extra dry but with a little more alcohol than commercial but with out this winey taste do you have any ideas?

 
Reply With Quote
Old 06-17-2013, 07:17 AM   #7
RachmaelBenApplebaum
Recipes 
 
Oct 2012
Flagstaff, AZ
Posts: 456
Liked 62 Times on 56 Posts


well, using all malt extract goes a long way, with the amylase enzyme the dextrose/corn sugar are kinda redundant and only to boost gravity to make it stronger in alc%. I'd say use more malt extract, corn sugar can be used to boost gravity but I'd go with something like rice syrup solids or even honey to boost the percentage if you wanna go that route. Pretty much the amylase will take an all malt recipe that low anyways so I'd suggest just using malt and hittin it with the enzyme for a little more Alc% and to dry it out after primary fermentation is complete. The other thing would be to actually lager the beer for a few months at near-freezing temperatures before bottling, on the other side i'd bottle, let them prime, and then store them in the fridge for a month or so, you'll notice a difference in taste by then at least.

 
Reply With Quote
Old 06-17-2013, 10:04 AM   #8
RachmaelBenApplebaum
Recipes 
 
Oct 2012
Flagstaff, AZ
Posts: 456
Liked 62 Times on 56 Posts


http://aussiehomebrewer.com/topic/59...ock-dry-lager/

this might be informative too

 
Reply With Quote
Old 06-17-2013, 11:47 AM   #9
Gab1788
Recipes 
 
May 2011
Springwood, Nsw
Posts: 77
Liked 8 Times on 6 Posts


The 28 degrees if its Celsius sounds like a problem

 
Reply With Quote
Old 06-17-2013, 11:48 AM   #10
Gab1788
Recipes 
 
May 2011
Springwood, Nsw
Posts: 77
Liked 8 Times on 6 Posts


Quote:
Originally Posted by Gab1788
The 28 degrees if its Celsius sounds like a problem
Edit. Sorry just saw it was a lager

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
To enzyme or not to enzyme? Pectin CodyA Cider Forum 23 11-05-2013 01:48 PM
Pectic enzyme jtrux Mead Forum 2 12-26-2011 02:38 AM
Amylase enzyme ??? OHIOSTEVE Beginners Beer Brewing Forum 9 03-05-2010 11:08 AM
Dry Enzyme The Apprentice General Techniques 0 08-22-2005 10:54 AM


Forum Jump