frankvw
Well-Known Member
Hi everyone,
I'm experimenting with alpha amylase to increase the fermentability of malt extracts by breaking down some of the complex sugars and other hard-to-ferment components. So far I've managed to get a DME that otherwise won't go below 1.014 all the way down to 1.006 over the course of about 3 days at room temperature.
Note: the amylase powder I have is cut with dextrose (4% amylase to 96% dextrose) and intended to saccharify starches at 70C / 158F overnight.
Before I go any further, I'm wondering what the general consensus is on how much amylase enzyme to use on, say, a 5 gallon batch. I add the amylase along with the yeast. As I understand it, the enzyme works as a catalyst and is not consumed during the breakdown of complex sugars and starches, so, given time, a small amount should do the trick, even at ale fermentation temperatures.
Your opinions?
// FvW
I'm experimenting with alpha amylase to increase the fermentability of malt extracts by breaking down some of the complex sugars and other hard-to-ferment components. So far I've managed to get a DME that otherwise won't go below 1.014 all the way down to 1.006 over the course of about 3 days at room temperature.
Note: the amylase powder I have is cut with dextrose (4% amylase to 96% dextrose) and intended to saccharify starches at 70C / 158F overnight.
Before I go any further, I'm wondering what the general consensus is on how much amylase enzyme to use on, say, a 5 gallon batch. I add the amylase along with the yeast. As I understand it, the enzyme works as a catalyst and is not consumed during the breakdown of complex sugars and starches, so, given time, a small amount should do the trick, even at ale fermentation temperatures.
Your opinions?
// FvW