Adding Amylase Enzyme After Cold Crashing?

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

schiersteinbrewing

Supporting Member
HBT Supporter
Joined
Mar 25, 2013
Messages
619
Reaction score
140
Location
Stanton
In my busy schedule, new inkbird programmable fermentation chamber control, and first use of amylase I forgot to add the amylase before cold crashing.

Is it possible to warm up to lager fermentation temps and add the enzyme?

I haven't racked to secondary yet, my typical process is to cold crash for a week or so then transfer to keg/kegerator for lagering.
 
Good stuff, thanks for updating your thread. Enzymes can be added any time. Enzymatic activity is, as you are aware I'm sure, greatly dependent on temp. So if there's still yeast available, best way is to increase the temperature as high as possible. Should work fine in a carbonated beer.

Please let us know how this light lager turns out. Pics are appreciated.
 
It is a very good light lager. My family is BMC type bunch tried all kinds of blondes, creams, kolsches, lagers to feed their beer appetite. They have downed this recipe like crazy, they come over just to grab a beer now.


Recipe Specifications
--------------------------
Boil Size: 12.59 gal
Post Boil Volume: 11.46 gal
Batch Size (fermenter): 10.50 gal
Bottling Volume: 10.00 gal
Estimated OG: 1.032 SG
Estimated Color: 2.3 SRM
Estimated IBU: 17.8 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name
4 lbs Pale Malt (2 Row) US (2.0 SRM)
3 lbs 8.0 oz Corn, Flaked (1.3 SRM)
3 lbs 8.0 oz Pale Malt (6 Row) US (2.0 SRM)
8.0 oz Carapils (Briess) (1.5 SRM)
6.8 oz Acidulated (Weyermann) (1.8 SRM)
0.65 oz Galena [13.00 %] - Boil 60.0 min
1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
2.00 tsp Brewvint (Boil 15.0 mins)
1.0 pkg Pilsen Lager (Wyeast Labs #2007)
2.00 tsp Amylase Enzyme (Secondary 14.0 days)


Mash Schedule: BIAB Light Lager, 3 Step, Light Body
Total Grain Weight: 11 lbs 14.8 oz
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 53.85 qt of water at 124.0 F 122.0 F 20 min
Beta Saccharifica Heat to 145.0 F over 15 min 145.0 F 120 min
Alpha Saccharific Heat to 158.0 F over 15 min 158.0 F 20 min
Mash Out Heat to 170.0 F over 10 min 170.0 F 10 min


Notes:
------
Yeast date 2/16
1L 1.020 starter 2g dme
2L 1.030 starter w/stir plate 6.7g dme
3L 1.030 starter w/stir plate 10g dme

Water and Additions
13.5 gal RO water
4g gypsum
4g Epsom
6.4g CaCl
1 campden tablet


pb 1.028 12.5g
og 1.032 10.5g to fermenter
fg 1.003 fermenter 1
fg 1.000 fermenter 2 (cold crashed realized I forgot enzyme, warmed backup to 60deg added enzyme let ferment 4 days then cold crashed again)

Fermenter 1
1 days at 60deg
9 days at 50deg
3 days at 60deg
30 days at 32deg

Fermenter 2
1 days at 60deg
9 days at 50deg
3 days at 60deg
3 days at 32deg
4 days 60deg
30 days 32deg


Picture taken after 2 weeks on CO2. The dissolved CO2 quickly dissipated before I got the picture taken, It has better dissolved CO2 now, still has nice head that laces the glass.

beer.jpg
 
Back
Top