Does amylase or glucoamylase reduce malt flavor?

[CleanEmUpIves]

For those using amylase or glucoamylase is there a reduction of malt flavors (maltiness?) in the final beer?

 

[bracconiere]

i use gluco, and yeah there's a hit but it depends a the malt bill..

 

[RM-MN]

The intent for using enzymes is to chew up remaining unconverted starches and break down some of the long chain sugars that the yeast cannot ferment. The long chain sugars are what give the beer its maltiness so using the enzymes will get you a less malty beer.

 

[CleanEmUpIves]

i use gluco, and yeah there's a hit but it depends a the malt bill..

Thanks for the reply. Can you elaborate a bit on your statement "it depends on the malt bill..."?

 

[CleanEmUpIves]

The intent for using enzymes is to chew up remaining unconverted starches and break down some of the long chain sugars that the yeast cannot ferment. The long chain sugars are what give the beer its maltiness so using the enzymes will get you a less malty beer.

Exactly what I was thinking but the extent to which the maltiness is reduced would most likely be a matter of taste.

Alluding to my question for @bracconiere what can be done to retain more of the maltiness? Or is it even possible?

When drinking commercial low carb beers you will occasionally get one (on draught) that is noticeably "malty" and I would assume these commercial breweries are using a form of amylase also.

 

[bracconiere]

Alluding to my question for @bracconiere what can be done to retain more of the maltiness? Or is it even possible?

use crystal malts, roast malts...that add body besides sugars that will be broken down by the gluco...

 

[CleanEmUpIves]

use crystal malts, roast malts...that add body besides sugars that will be broken down by the gluco...

Does adding body increase maltiness or the perception thereof?

 

[bracconiere]

Does adding body increase maltiness or the perception thereof?

well i've made a REALLY malty beer once with all base malt homemalt, that finished at 1.000 because of gluco...i don't know exactly what temp i kilned the malt at though that had it come out so good, unfortantly...i loved that beer!

 

[DBhomebrew]

Does adding body increase maltiness or the perception thereof?

What is maltiness other than the perception thereof?

 

[bracconiere]

What is maltiness other than the perception thereof?

rough, gritty flavor?

edit: but somehow with a smoothness?

 

[CleanEmUpIves]

well i've made a REALLY malty beer once with all base malt homemalt, that finished at 1.000 because of gluco...i don't know exactly what temp i kilned the malt at though that had it come out so good, unfortantly...i loved that beer!

Yea those are the ones you'd like to be able to repeat.

 

[bracconiere]

Yea those are the ones you'd like to be able to repeat.

maybe a 100% biscuit malt would be similar to that one i made?

 

[CleanEmUpIves]

What is maltiness other than the perception thereof?

If the malt flavors and aromas are taken away by the gluco would there be any left to perceive?

To me maltiness has distinctive flavors and aromas. i.e. An all malt beer vs. an adjunct beer.

 

[bracconiere]

If the malt flavors and aromas are taken away by the gluco would there be any left to perceive?

yes, like a nice wood table feels to the touch, but without a coat of shylac?