Gabe
It's a sickness!
So I have been doing a 30 min rest around 133 deg, then going up to my target sacc rest temp for another 40 min or until full conversion for the last 3 brew sessions. I have to say, my beers have really improved. I did brew 3 different beers using pilsner malt and wheat malt. I have been reading up on Alpha and Beta Amylase. I really think the low rest helps the higher rest do it's job better by breaking the s. Anyone else like to step rest their mash? I don't want to here, "that the grain these days is so well modified that you don't need a low temp rest"! I know that.
I think doing it any way is worth a try!
Cheers, Gabe
This from Brew: " These two enzymes, alpha-amylase and beta-amylase, each have a very specific role in the mash. The alpha-amylase cuts up starch molecules at many different points along its length. This produces dextrins and also some fermentable sugars. The beta-amylase takes these fragments of the original starch molecules and clips off maltose units from one end. It does so in a very precise manner, one maltose molecule at a time. So over time during the mash, as alpha-amylase yields more and more dextrins, the beta-amylase has more substrate on which to work.These two enzymes, though they work in concert, behave differently in response to changes in mash thickness and mash temperature. This is because of the difference in their stability at high temperatures. Alpha-amylase has an optimal range from 149¡ to 158¡ F. The optimal range for beta-amylase is 126¡ to 144¡ F. " Tom Flores
I think doing it any way is worth a try!
Cheers, Gabe
This from Brew: " These two enzymes, alpha-amylase and beta-amylase, each have a very specific role in the mash. The alpha-amylase cuts up starch molecules at many different points along its length. This produces dextrins and also some fermentable sugars. The beta-amylase takes these fragments of the original starch molecules and clips off maltose units from one end. It does so in a very precise manner, one maltose molecule at a time. So over time during the mash, as alpha-amylase yields more and more dextrins, the beta-amylase has more substrate on which to work.These two enzymes, though they work in concert, behave differently in response to changes in mash thickness and mash temperature. This is because of the difference in their stability at high temperatures. Alpha-amylase has an optimal range from 149¡ to 158¡ F. The optimal range for beta-amylase is 126¡ to 144¡ F. " Tom Flores