Amylase enzyme

[day_trippr]

also if close to 170 (mash out temps) i think that ireversibly denatures the enzymes that convert the starch to sugar.

Totally correct. For those who fly sparge, that mash out can be important to maintaining body that might be lost to the 45-60 minutes lautering the mash...

Cheers!

 

[doug293cz]

The high mash temp is most likely the cause of the high (almost) FG. Amylase in the fermenter may help. But, it won't get you as low as a lower temp mash would have (I can explain if you're into nerdy things.)

Brew on

I am a beer nerd, explain away!

First make sure you have read and understand this post earlier in this thread (recently edited.) By mashing as high as you did, you will have very quickly denatured the limit dextrinase, so very few of the branching bonds in the amylopectin will have been hydrolyzed (broken), leaving you with more branched dextrins in the final wort - that is less fermentable wort. The high temp probably also caused the alpha amylase to denature before the end of the mash, so that you are left with larger dextrins, rather than just limit dextrins. Adding alpha amylase to the fermenter can reduce the size of the dextrin molecules while creating more fermentable sugar, but it cannot reduce the number of branched dextrin molecules. If you had mashed lower, where limit dextrinase survived long enough to do significant work, you would have fewer branched dextrin molecules in the final wort.

Let me know if this didn't answer your question.

Brew on

 

[passedpawn]

This thread has been extremely helpful. I have an ipa 1.65 OG on day 5 (verdant ipa yeast) that is still sitting at 1.30 FG. After a few more days, if it’s still high, I have some amylase enzyme on hand that I’ll try. If i do, i’ll report back

Do it.

 

[Rfox2014]

i am not great at mash temps but i can imagine that if the optimal range to mash is lets say 149 to 166. then i can imagine mashing out of this range or closer to the limits would lead to less sacharification( always wanted to use that word in a post) . so maybe less sugar and more starch so less available sugar for the yeast to eat. so higher fg

also if close to 170 (mash out temps) i think that ireversibly denatures the enzymes that convert the starch to sugar.

not sure if this is right but it seems reasonable

Yes the concepts are right, those denaturing numbers seem reasonable too. I

Do it.

it bottomed out at 1.024, added a 1/4 tsp of amylase enzyme to each keg and it’s chewing away. I’ll reply back when it’s done eating

 

[jdubdvdt]

Yes the concepts are right, those denaturing numbers seem reasonable too. I

it bottomed out at 1.024, added a 1/4 tsp of amylase enzyme to each keg and it’s chewing away. I’ll reply back when it’s done eating

Still eating?

 

[Rfox2014]

Still eating?

That keg is long gone but I looked back at my notes…I added amylase enzyme to both fermenters (split batch) and it dropped to 1.016. I’ve added amylase to a batch last year as well with success. If you’re certain the gravity has bottomed out I’d recommend trying amylase enzyme.