O-Ale-Yeah
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- Joined
- Jan 3, 2019
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I just brewed my 5th brew so now I'm making plans for my 6th.
I see that 122F to 138F activates proteinase to convert protein,
130F - 150F activates beta amylase, &
150F - 160F activates alfa amylase.
I know there are many other variables that affect body and the sweetness perception, but simply in relation to temperature only, is it correct that if I stay above 138F I would preserve protein resulting in a fuller bodied beer? And this protein preservation wouldn't increase sweetness correct? So to brew a fuller bodied, non-sweet beer, I would mash at 140F for 30 minutes and 155F for 30 minutes?
I see that 122F to 138F activates proteinase to convert protein,
130F - 150F activates beta amylase, &
150F - 160F activates alfa amylase.
I know there are many other variables that affect body and the sweetness perception, but simply in relation to temperature only, is it correct that if I stay above 138F I would preserve protein resulting in a fuller bodied beer? And this protein preservation wouldn't increase sweetness correct? So to brew a fuller bodied, non-sweet beer, I would mash at 140F for 30 minutes and 155F for 30 minutes?