Amylase Enzyme to lower FG

[jcorn]

This is a total "out of curiousity" type of question here. Say I have an extract batch that has just finished fermenting and ended up at a gravity of 1.014. Instead of waiting and possibly getting no lower results out of the final gravity, could you possibly put maybe just a pinch or so of amylase enzyme in the fermenter to lower the points just a hair? (maybe down to 1.012 from 1.014)? Would this break down some of those starches left and give me a little bit more out of the brew? I understand I could screw the batch up by maybe making it taste a little dry (if added too much) but are their any other harsh side effects from the enzyme additive? Possible off flavors from this?

 

[shadows69]

Read the "Miller lite really triple hopped " under recipes. There is a whole write up about using that in beer. The general answer is yes to your questions. It wont taste dryer unless your fg down to 1.000 but will take it down lower and restart the fermenting process. So you would need at least another week before bottling/ kegging.

 

[Shooter]

I've done it and, as long as you are careful, it works fine.

 

[mredge73]

I have used it but only in the mash at low temp to make a very highly fermentable wort for my super dry beers like American Lagers and Belgium Triples.

But for the fermentor, experiment with a very small amount. When using it in a mash all you have to do is heat it above 160F to kill the reaction; you don't have that luxury.
Because it cannot be controlled precisely, many people shy away from using it. It can possibly dry out the beer more than you may like.
You should also check out "Beano" threads; it is almost the same as amylase enzyme.

 

[bsilva132]

Done it as well and it works fine. Switching to AG and properly calibrating my thermometer has eliminated the need for it for me now though. I was previously having issues with my extract batches stalling at 1020 and my first few AG batches mashing too high due to the thermometer being off by 8-10 deg.

 

[jcorn]

Thank you guys! Yeah I was actually first introduced to it a few months back on that miller lite thread you spoke of. So if I am looking for a slight drop (just a point or 2) then just literally maybe sprinkle a little in?

 

[mredge73]

Thank you guys! Yeah I was actually first introduced to it a few months back on that miller lite thread you spoke of. So if I am looking for a slight drop (just a point or 2) then just literally maybe sprinkle a little in?

Personally, I wouldn't touch it if it is just a tad on the high side.

But in the name of science, shall you proceed please record how much you add and report back your results. Should be interesting.

Oh and be sure it is finished completely before you bottle; give it a week or two. You certainly don't want the enzymes to keep working after you cap the bottle. BOOM!

 

[david_42]

You should also check out "Beano" threads; it is almost the same as amylase enzyme.

Not at all. Alpha galactosidase will break down almost all complex sugars, amylase has a branching limit, so it leaves some of the maltiness intact. Beano is fine if you need a carbohydrate-free beer.

 

[mredge73]

Not at all. Alpha galactosidase will break down almost all complex sugars, amylase has a branching limit, so it leaves some of the maltiness intact. Beano is fine if you need a carbohydrate-free beer.

I knew their affects on beer were close; but not exactly the same.
So you are saying Beano is much more aggressive?

 

[Shooter]

It is unfortunate that amylase enzyme is sometimes lumped into the same category as Beano. I think it can be an effective tool if understood properly. I had an old ale that started around 1.098 that finished up about 20 points too high, for a number of reasons. Rousing the yeast and bringing up the temperature didn't work. Pitching more active yeast didn't work. About 1/2 tsp or so of enzyme dropped it ten points in a couple of days. At that point I called it close enough. However, for the OP's two point drop scenario, I wouldn't bother.

 

[biochemedic]

One thing I thought I should point out is that if you do drop too low, you can add back some maltodextran. I had a christmas beer once that I used amylase in the fermenter, and it finished at 1.002! I added back 1/2 lb of maltodextran, and that added 10 points to the 5 gal batch, for an effective drinking FG of 1.012

 

[jcorn]

Very good info fellas.. learning a ton and its good to know more on the ins and outs of the enzymes. I've been brewing (extract,mini mash and an all grain) for 2 years now. I've read so many threads where people talk about how big commercial breweries possibly use these enzymes to take their fg's to the gravity of water for that crispness and to add the "not feeling full on beer effect". I sure know when I eat my rice crispies that I feel that not so full effect, so a beer with all rice has to do it too! Haha