CleanEmUpIves
Well-Known Member
For those using amylase or glucoamylase is there a reduction of malt flavors (maltiness?) in the final beer?
i use gluco, and yeah there's a hit but it depends a the malt bill..
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.
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...
Does adding body increase maltiness or the perception thereof?
Does adding body increase maltiness or the perception thereof?
What is maltiness other than 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!
Yea those are the ones you'd like to be able to repeat.
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?
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