Denaturing enzymes through temp rise?

[DaddyLongLegs]

So I had this thought. Take this mash profile for example:

Infuse at 147
Temp rise to 156 over 30 minutes

Backdrop: eBIAB, 5500w ULW ripple, recirculating

By my calculations, the element will be on about 18% (maybe 20% with temp losses) of the time to reach this result. When the element is on, it will be on 100% power for 18% of the time. The wort near the element will reach high temps even as it passes by the element.

Will this high heat denature some of the enzymes that are passing by, thus resulting in less available enzymes and less overall conversion. Thoughts?

 

[heckels]

I would say "yes", and "no".

First, the amount of time and volume of wort that would hit the element while on 100% is relatively small compared to the overall mash volume.

Secondly, I would somewhat liken it to decoction mashing. While decoction mashing would, in fact, denature the enzymes through boiling , the ramp up to boiling can actually help further break down starches and increase efficiency.


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