normonster
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haha...mOOps pissed off the internet.
Brewing a light bodied crisp IPA
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VladOfTrub
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Crystal malt shares the same bench as rancid malt and depending on the quality of the malt, poor quality crystal will cause a negative impact on the final product.
Amylo-pectin is responsible for body. When enzymes liquefy the starch, A and B limit dextrin forms. Dextrinization occurs at 149F. Amylo-pectin enters into solution around 169F. Limit dextrin is tasteless, non-fermenting sugar. The sugar is not the same as sweet tasting, non-fermenting sugar formed when Alpha liquefies amylose.
Low temperatures that are used during a maltose rest will cause Beta to convert glucose into maltose and malto-triose. Maltose and malto-triose will not support yeast reproduction. However, when low temperatures are used Alpha and Beta are both active and the glucose which Alpha produces from amylose becomes the fuel for yeast during first fermentation. After first fermentation is complete, the beer contains no oxygen but when a maltose rest is used the beer contains maltose. During second fermentation yeast absorbs the maltose through its cell walls and converts the sugar into glucose. The glucose is expelled and becomes fuel which causes a reduction in gravity. The oxidizer is bound within the molecular structure of the sugar. Many brewers are not in the habit of using a second fermentation vessel which is due to using rest temperatures that do not favor Beta. Since, the wort contains very little maltose a second fermentation vessel isn't needed. High temperatures, 150F and up cause saccharification which is different than conversion and saccharification temperatures form mostly glucose and sweet tasting, non-fermenting types of sugar.
Amylo-pectin is responsible for body. When enzymes liquefy the starch, A and B limit dextrin forms. Dextrinization occurs at 149F. Amylo-pectin enters into solution around 169F. Limit dextrin is tasteless, non-fermenting sugar. The sugar is not the same as sweet tasting, non-fermenting sugar formed when Alpha liquefies amylose.
Low temperatures that are used during a maltose rest will cause Beta to convert glucose into maltose and malto-triose. Maltose and malto-triose will not support yeast reproduction. However, when low temperatures are used Alpha and Beta are both active and the glucose which Alpha produces from amylose becomes the fuel for yeast during first fermentation. After first fermentation is complete, the beer contains no oxygen but when a maltose rest is used the beer contains maltose. During second fermentation yeast absorbs the maltose through its cell walls and converts the sugar into glucose. The glucose is expelled and becomes fuel which causes a reduction in gravity. The oxidizer is bound within the molecular structure of the sugar. Many brewers are not in the habit of using a second fermentation vessel which is due to using rest temperatures that do not favor Beta. Since, the wort contains very little maltose a second fermentation vessel isn't needed. High temperatures, 150F and up cause saccharification which is different than conversion and saccharification temperatures form mostly glucose and sweet tasting, non-fermenting types of sugar.
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