- Nov 14, 2012
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Has anyone ever experimented with a gamma amylase rest during a mash? I understand that the optimal conditions for gamma amylase are a pH of about 3 and a temp of about 113F (45C). I'm curious about gamma amylase because my understanding is that gamma amylase can cleave off both 1,4 and 1,6 glycosidic bonds which seems to mean that it leaves less unfermentable sugars than alpha amylase and also works more efficiently than beta amylase. Sounds like a golden enzyme to me. The only way I can think to use naturally occuring gamma amylase though is to take the pH of the mash super low during the first step, then add some higher pH water in progressive steps to raise the pH for other enzymes to work. Has anyone tried this?