High Mash Temp, Low Attenuation, and Amalyze Enzyme

[ParanoidAndroid]

I recently brewed a Dark Mild, and for the first time ever my homebrew actually tasted decent (no aftertastes), but it is thin. I had an OG of 1.039 and expected a FG of 1.011. However it ended up at 1.022. This only gave it an ABV of 2.23%. I used S04 and fermented it at 59 degrees. I see where I should have gotten a 75% or so attenuation, but its in the 40%s. I mashed at 157 after reading where a higher mash temp is a good idea for milds due to the lower abv, as it should add some body.

-Does anyone have experience with amalyze enzyme post fermentation? I'm wanting to take the FG down to 1.012 or so and read this helps. Ive read some mixed reviews on it.

-Does the enzyme affect taste at all?

-How much should I add for a 5 gallon batch?

I raised the temp to 70 degrees before work and swirled the yeast around hoping to kick back up some fermentation.

 

[HopSong]

I'm finding out that the dark grains have a big affect on the attenuation.. I can't explain the "thin" part for this beer you are making.. Maybe it is perceived because you know some numbers and your brain tells you it's thin???

Check my recent post HERE. I just talked to a nearby brewery that does a stout and he relieved my concerns.

 

[wailingguitar]

If you mashed at 157, you aren't going to get a 75% attenuation with S04. I would expect more like 63% +/-. Honestly, your numbers look good for a mild, that is just about what I would be shooting for.

 

[BeerGrylls]

Don't put enzymes into your fermenting (fermented?) beer. Alpha amylase works at mash temperatures only. If anything, you had a yeast stall, so you may want to raise the temperature up to ~65-68 and repitch some new yeast.

 

[Genghis]

Some information here:

https://www.homebrewtalk.com/f163/escape-stuck-fermentation-mountain-ae-rescue-212926/

I'm trying to fix a mashed-too-high batch myself. The AE seems to be working, although very slowly.

 

[BeerGrylls]

Some information here:

https://www.homebrewtalk.com/f163/escape-stuck-fermentation-mountain-ae-rescue-212926/

I'm trying to fix a mashed-too-high batch myself. The AE seems to be working, although very slowly.

Well, I'll be. I suppose while the operative range of amylases is between 131-162 (beta/alpha) there is still a catalytic reaction possible at low temperatures, so long as the starch has been sufficiently solubilized. I imagine it would take a very long time.

I took the opportunity to read up a bit. If anyone's interested, there's a nice (albeit not-very-detailed) temperature/reaction velocity graph in this issue of The Brewer International: here (Caution: PDF file)

 

[ParanoidAndroid]

Don't put enzymes into your fermenting (fermented?) beer. Alpha amylase works at mash temperatures only. If anything, you had a yeast stall, so you may want to raise the temperature up to ~65-68 and repitch some new yeast.

From what Ive read the enzyme is used in both mash and post fermentation. The one thing people run into is that you can overshoot it and it will take the FG too far. The only way to stop the process it is to boil it. Of course you dont want to do that so your kind of at the discretion of the enzyme.

 

[ParanoidAndroid]

Problem corrected.

Raised the temp to 67 degrees, swirled the yeast around, let it sit, and the FG went to 1.011. I overnighted the Amalyse Enzyme and ended up not even needing it.