Hi,
I'm planning to brew a Brut IPA in the near future. I just got some Alpha amylase from Fermfast, it was really cheap at my LHBS. I was looking at recipes and most of them add the enzyme during mash or at fermentation. This one says to add 1/3 in the mash and 2/3 after the boil has cooled down a little bit. The enzyme seems to be pretty heat stable and optimum temp is 185F. It will be my first Brut IPA so I'm wondering if anyone has experience using this enzyme. Also, I'm doing a 2.5 gallon batch. Should I reduce the amount of enzyme or it doesn't matter?
Thanks!
I'm planning to brew a Brut IPA in the near future. I just got some Alpha amylase from Fermfast, it was really cheap at my LHBS. I was looking at recipes and most of them add the enzyme during mash or at fermentation. This one says to add 1/3 in the mash and 2/3 after the boil has cooled down a little bit. The enzyme seems to be pretty heat stable and optimum temp is 185F. It will be my first Brut IPA so I'm wondering if anyone has experience using this enzyme. Also, I'm doing a 2.5 gallon batch. Should I reduce the amount of enzyme or it doesn't matter?
Thanks!