These are the questions I'm hoping someone will answer.
Actually my backup plan is a double boiler. I have a 6 gallon pot that just fits inside my boil kettle and rests on the false bottom. The kettle would be filled with enough water to create a jacket of sorts, and I'll program a step mash to manage the process. Probe will sit in the inner pot. I'll add the rolled oats and water, bring it to 150f for an hour or two to gelatinize, then let it cool down to the first rest temp before adding the 6-row and any additional enzymes. Looking for guidance on how much of which enzymes to add and at what temps/times.in a case like this, i'd just say...on homedistiller, i got cussed out by someone, which i remember did this sorta thing with a double boiler.....
Awesome idea! Any thoughts on the mash schedule?
Awesome, I've got glucoamylase in hand. I upped the 6-row to 3 lbs and added two lbs of golden naked oats for flavor. Brewersfriend is calculating diastatic power at 32 but I'll be adding alpha and gluco amylase as well. I'll do a cereal mash with just the oats, then cool down to 122 for protein rest and add the 6-row.I don't think there are enough amylase enzymes in 1.5 lb of 6 row malt to convert 10 lb of raw oats. You'd be better of just dumping in some glucoamylase enzyme, which has the added advantage of hydrolyzing the dextrins as well as the linear starch chains. I would cereal mash the oats first, and then drop the temp to convert with the enzymes. There is another enzyme called "glucabuster" that can be added to reduce gumminess of a mash.
Brew on
°Lintner you mean?
Glucanase is degraded above 70C I think. Certainly destroyed by boiling as all the other mash enzymes are.
Glucabuster is primarily glucanase, but it also has two other enzymes that hydrolyze non-starch, non-glucan poly-saccharides that are present in cell walls.
Enzymes are catalysts that are not used up by the hydrolysis reactions. They do get denatured at mash temperatures, with the rate of denaturing increasing rapidly with increasing temperatures. Also enzymes work faster at higher temperatures, and gelatinization proceeds faster at higher temperatures. So, the mash temperature is a compromise between trying to get full gelatinization and hydrolysis complete before all the enzymes get denatured. If the temperature gets too high, the race between denaturing and hydrolysis gets won by denaturing, and conversion is incomplete. The more enzymes you start with the longer time it will take for all of them to denature at any given temperature.
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