Authentic Wit beer is decoction brewed and the mash is boiled with hops a few times for that reason wort isn't boiled. There are two low temperature rest performed in different decoctions. Otherwise, when the protein rest is performed on the entire volume of mash the rest is over extended even when a short rest period is used. When malt is 12 to 16% protein, a protein rest performed on the entire volume of mash causes the beer to become somewhat insipid, but very stabile. Homebrew malt is 12 to 16% protein, brewers grade malt is below 10% protein.
"The somewhat shorter saccharification step at 62C followed by the 30 minute 72C step is to promote extra alpha-amylase activity to get more dextrins, while beta-amylase is pretty much ineffective at that temp."
Alpha is responsible for liquefaction, saccharification and dextrinization.
Beta is responsible for conversion.
The rest at 144F is called the conversion rest, but saccharification takes place at the same time, otherwise, glucose that Alpha releases from amylose during saccharification wouldn't be converted into maltose and maltotriose by Beta amylase during conversion. When conversion takes place secondary fermentation is required, and the beer will not require the addition of priming sugar or CO2 for carbonation. Yet, secondary fermentation is a no-no, never do in homebrewing. The rest is omitted from recipes because it adds two extra weeks to the brewing schedule. More so, the rest is omitted from recipes because fully modified doesn't contain Beta amylase, and when that happens only saccharification occurs during the conversion rest. Then, primary fermentation is only needed because the complex sugars that Beta forms during conversion aren't there. Without Beta amylase and a conversion rest the beer produced is similar in quality to Prohibition style beer regardless of the label on the recipe. An Alpha-Beta amylase mixture needs to be added to fully modified malt along with a conversion rest to make ale and lager with the malt.
During the 162F rest Alpha releases more sweet tasting, nonfermenting sugar than glucose. The sweetness counterbalances dryness which occurs during aging when a conversion rest is used. The high temperature rest is standard in step mashing Pils, Lager and fine Ale.
Dextrinization occurs after mash is boiled because amylopectin, a heat resistant, complex starch enters into solution rapidly at boiling. The boiling mash is added back into the main mash and at that time Alpha releases A and B limit from the starch. A and B limit dextrin are types of tasteless, nonfermenting sugar that are responsible for body and mouthfeel. The temperatures used during infusion brewing aren't high enough to cause the starch to enter into solution before Alpha denatures, leaving the starch untouched and in the spent mash. When dextrinization doesn't occur beer thins during aging.
Beta was pretty much wiped out during the conversion rest at 144F at 45 minutes.
"The somewhat shorter saccharification step at 62C followed by the 30 minute 72C step is to promote extra alpha-amylase activity to get more dextrins, while beta-amylase is pretty much ineffective at that temp."
Alpha is responsible for liquefaction, saccharification and dextrinization.
Beta is responsible for conversion.
The rest at 144F is called the conversion rest, but saccharification takes place at the same time, otherwise, glucose that Alpha releases from amylose during saccharification wouldn't be converted into maltose and maltotriose by Beta amylase during conversion. When conversion takes place secondary fermentation is required, and the beer will not require the addition of priming sugar or CO2 for carbonation. Yet, secondary fermentation is a no-no, never do in homebrewing. The rest is omitted from recipes because it adds two extra weeks to the brewing schedule. More so, the rest is omitted from recipes because fully modified doesn't contain Beta amylase, and when that happens only saccharification occurs during the conversion rest. Then, primary fermentation is only needed because the complex sugars that Beta forms during conversion aren't there. Without Beta amylase and a conversion rest the beer produced is similar in quality to Prohibition style beer regardless of the label on the recipe. An Alpha-Beta amylase mixture needs to be added to fully modified malt along with a conversion rest to make ale and lager with the malt.
During the 162F rest Alpha releases more sweet tasting, nonfermenting sugar than glucose. The sweetness counterbalances dryness which occurs during aging when a conversion rest is used. The high temperature rest is standard in step mashing Pils, Lager and fine Ale.
Dextrinization occurs after mash is boiled because amylopectin, a heat resistant, complex starch enters into solution rapidly at boiling. The boiling mash is added back into the main mash and at that time Alpha releases A and B limit from the starch. A and B limit dextrin are types of tasteless, nonfermenting sugar that are responsible for body and mouthfeel. The temperatures used during infusion brewing aren't high enough to cause the starch to enter into solution before Alpha denatures, leaving the starch untouched and in the spent mash. When dextrinization doesn't occur beer thins during aging.
Beta was pretty much wiped out during the conversion rest at 144F at 45 minutes.
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