Hi all,
I've read all about the benefits of amylase enzyme for all grain mashes, fixing stuck fermentations, or lowering FG on beers in the fermenter that contain a lot of unfermentables. But AE is new to me... Can anyone tell me what to expect here?
My recipe is for a lite American swill beer with some character. I want to use the following ingredients:
4# extra light DME
8 oz. honey
8 oz. rice syrup
No steeping grains.
With no AE added, OG = 1.031 and FG = 1.007 ABV = 3.1%
I want to dry this out even further and increase ABV. If I rack this beer to a secondary and add AE can this be done? My concern is that there isn't a lot of unfermentables for lack of steeped malts.
Thanks for your thoughts!
Oh yeah, I'm still mulling over a bittering hop to use. Thinking Hallertau right now around 0.75 oz at 60 mins.
I've read all about the benefits of amylase enzyme for all grain mashes, fixing stuck fermentations, or lowering FG on beers in the fermenter that contain a lot of unfermentables. But AE is new to me... Can anyone tell me what to expect here?
My recipe is for a lite American swill beer with some character. I want to use the following ingredients:
4# extra light DME
8 oz. honey
8 oz. rice syrup
No steeping grains.
With no AE added, OG = 1.031 and FG = 1.007 ABV = 3.1%
I want to dry this out even further and increase ABV. If I rack this beer to a secondary and add AE can this be done? My concern is that there isn't a lot of unfermentables for lack of steeped malts.
Thanks for your thoughts!
Oh yeah, I'm still mulling over a bittering hop to use. Thinking Hallertau right now around 0.75 oz at 60 mins.