The gluco will make it even drier because it will break down all of the complex sugars instead of just the 4 chain. This is what I have read anyway. The brut IPA thread suggests using the gluco specifically because of this.
I brewed this on Sunday and I am just pitching the ae directly into primary tonight. Secondary definitely not worth the risk for me. I've always had luck with ae and the gluco ae in primary and let it finish thereI normally don't secondary--is that a requirement for this recipe, or can I just add the AE at the end of primary fermentation? I use SS Brewbuckets, and generally cold crash for 3-7 days after completing primary, then keg for carbonation.
I do have spare kegs if secondary-ing is necessary. If so, is there a risk with leaving it in secondary with the AE longer than 14 days? Thinking about brewing this about a week before going on a 2.5 week vacation, and transfer/carb when I get back.
FTR - I'm the OP.https://byo.com/article/understanding-enzymes-homebrew-science/
“Alpha amylase is the enzyme responsible for breaking large, complex, insoluble starch molecules into smaller,soluble molecules. It is stable in hot, watery mashes and will convert starch to soluble sugars in a temperature range from 145° to 158° F. It requires calcium as a co-factor.
Beta amylase is the other mash enzyme capable of degrading starch. Through its action, it is the enzyme largely responsible for creating large amounts of fermentable sugar. It breaks starch down systematically to produce maltose.
Beta amylase is active between 131° and 149° F. But like all enzymes, its activity reaches a peak, declines, and then drops precipitously as temperature increases. The rate is also dependent on the amount of enzyme present. It takes time for all of the enzyme to be destroyed, but what is still intact works very quickly. So as the mash temperature approaches 149° F, beta amylase is operating at its fastest rate but it is also being denatured.”
So what does anybody believe they are accomplishing by adding enzymes to a secondary fermenter at room temperature? Enzymes are naturally present in the malted barley (which is why we mash around 150-155, to get a compromise temperature where these 2 enzymes function) and if you add extra enzymes, they are supposed to be used in the mash as they work at higher temperatures. I don’t know that adding enzymes to a secondary fermenter at room temperature or below accomplishes anything
I've made Saisons very dry with sugar to crank down to zero. Who wants to add a bunch of sugar to session beer? It cheapens the beer unnecessarily.Enzyme absolutely works in the fermenter.
My Brut went to 0.998 with enzyme only in the fermenter.
Didn't know that... Guess I never really researched it though. Thanks. Using one teaspoon adds to the original gravity so slightly, takes away from the final gravity and adds 1.1% ABV @ 1.030 OG.
Well I finally made it, used "Alpha Amylase Formula" the 1 teaspoon, but tossed in fermenter rather than rack to secondary onto it, day #11 after pitch, used Notty, ambient 65, Falconers Flight at 10 and 0, only 10m boil, dry hop falconers flight day #19, keg day #21. Lot going on there, several nonstandard things. I am letting it sit now, can't get to it for another two weeks anyway, sitting in 40-60 hatchway (no keezer space but it's cooling here in the northeast).I'm thinking about brewing this weekend and using this recipe as a base for a Berlinervise style using a little acidulated malt. Anyone ever try this. I was also thinking this may be a good foil for juniper or other gruit like addition. Comments would be appreciated.
Oops. I conflated alpha amylase with amyloglucodaise. Didn't mean to hijack the thread (just the recipe).I like the way you did this and think I'll copy your methodology. Good call on letting the amylo go for a few weeks just to make sure it gets everything converted and fermented.
The only time I brewed with amylo I pitched a diastaticus yeast (OYL-501) in a Brut PA and it took nearly a month for it to finish.....AT 0.997! Crisp and dry, and placed 1st in Category 34 Experimental recently.
I think I'll 'borrow' your process with this recipe, up the hops with Idaho 7 only, and pitch some Notty. Should make a good Dry IPA.
I've read every post on this thread and am extremely impressed with all of you guys and gals. Thank you Schlenkerla for posting this recipe!
I just have a couple quick questions about brewing the extract recipe. Schlenkerla, you wrote that using the rice will make it more like Bud Light. I'm not really a fan of Bud Light but do like Miller Lite when I'm not drinking IPAs. You also mentioned to someone that maybe use your other recipe called, "Millerbrau."
If I want a beer to taste similar to Miller Lite and definitely not Bud Light, and with a bit of citrus hops (I usually like cascade), what do you think I should use for extract?
If you suggest the original extract recipe, it looks like I can get the Rice Syrup Solids and the Munton & Fison (UK) Extra Light DME in powder form. Is that what your extract is calling for?
It turns out just fine that way. I just add enzyme when I pitch.Another question: I plan to do all of this in a primary. All good?
I suppose I would let it ferment for 10 days.....then add 1 tsp of ezyme, then let it go for another 10 days, then bottle?