Should I use Amylase?

[passedpawn]

Sorry to zombie thread this. How did it turn out? I’ve been thinking lately about playing with enzymes in low alcohol beers. I’d like to try and develop a few low alcohol low calorie beers and my research has been pointing me to enzymes.

All four fermenters are in kegs and by now are probably carbonated. BUT, I'm heading to Phoenix AZ then Bend OR and won't be back to do a taste test for another 10 days or so.

However, here's the FG/OG for them (4 different fermentors from 2 10g batches).

• Light Lager #1 (alpha amylase): 1.029 -> 1.003
• Light Lager #2 (gluco amylase): 1.029 -> 1.000
• Light Lager #3 (alpha amylase): 1.034 -> 1.005
• Light Lager #4 ( no enzymes ): 1.034 -> 1.005

 

[applescrap]

Hey @applescrap any idea of what the est. kcal is on these beers? Sounds like great summer brew.

Yes, I think so, and on the previous page is a link to a calculator. It is similar to that example so 130 calories before and 126 after with a solid abv jump.

 

[brewshki]

I am looking forward to the results too. No zombie thread at all. Very much alive and well for me. I am now drinking into the second of five gallons. After drinking 7 g or so I can definitely say I like it and see myself using it on almost everything. If flavor is going to be minimally impacted if at all, it feels like a win win. Lower carbs and stronger beer. I wonder about stouts, etc.. For a light really low calorie beer its seems a must. Hope you give it a try.

And you brewed a lager correct? I’ve been thinking about stouts as well.

My top styles I think I’d like to do this with are a pale ale/IPA, lagers, and stouts. On the stout range, I think I would try a dry Irish first as the alcohol content wouldn’t be too far off of normal and I think the additional dryness would be welcome in the style.

Not sure where to go first. I was thinking the hoppy beer as I have a worry that the use of enzymes will just neuter the beer and leave it tasting badly and such. I am not sure where this fear really comes from but I think it is born just out of reading other forums and opinions of people.

 

[Ozarks Mountain Brewery]

I'm getting ready to brew a Brute pale ale, I'm just guessing at the way I should brew it, any thoughts would be welcome, my thoughts were to up the mash temp a little and add Dexedrine just the add some body back

 

[JimRausch]

search Joseph Owades and Gablingers Diet Beer - Owades deserves your attention for sure regarding the current topic).

And to complete the cycle, according to his book, Joe Owades is the brewer that Jim Koch hired/consulted with when he first started brewing Sam Adams Boston lager.

 

[bracconiere]

Yes, I think so, and on the previous page is a link to a calculator. It is similar to that example so 130 calories before and 126 after with a solid abv jump.

Gluco forever man! lol, i get similar, but brew 8% beers, from 6% without.....(don't want to have to brew more often then once a week! )

edit: and honestly, with dark malts, and crystals, you don't even notice the body loss, and it's the difference from weighing 170, or 200....

 

[applescrap]

Got ten gallons of light lager two weeks in and my finger is on the the trigger. This was an interesting read, wanted to bump see if any new thoughts or tips could be shared?

 

[SanPancho]

I'm getting ready to brew a Brute pale ale, I'm just guessing at the way I should brew it, any thoughts would be welcome, my thoughts were to up the mash temp a little and add Dexedrine just the add some body back

did Nobody else catch this? Or is this just common/normal in the ozarks?

 

[eric19312]

All four fermenters are in kegs and by now are probably carbonated. BUT, I'm heading to Phoenix AZ then Bend OR and won't be back to do a taste test for another 10 days or so.

However, here's the FG/OG for them (4 different fermentors from 2 10g batches).

• Light Lager #1 (alpha amylase): 1.029 -> 1.003
• Light Lager #2 (gluco amylase): 1.029 -> 1.000
• Light Lager #3 (alpha amylase): 1.034 -> 1.005
• Light Lager #4 ( no enzymes ): 1.034 -> 1.005

This was interesting data ... how did they compare when you drank the kegs?

 

[bracconiere]

Got ten gallons of light lager two weeks in and my finger is on the the trigger. This was an interesting read, wanted to bump see if any new thoughts or tips could be shared?

i've been using wine yeast recently. don't do that. the beer actually is watery.

maybe something to do with protien metabolisim?

This was interesting data ... how did they compare when you drank the kegs?

+1

 

[passedpawn]

This was interesting data ... how did they compare when you drank the kegs?

I believe I was dealing with the soapy flavor issue at that time. So, I think they all got dumped.

 

[bracconiere]

I believe I was dealing with the soapy flavor issue at that time. So, I think they all got dumped.

well you could have at least compared by the standard of a comparison of liquid dish soap, or bar hand soap!

 

[balrog]

I believe I was dealing with the soapy flavor issue at that time. So, I think they all got dumped.

ALCOHOL ABUSE!

 

[BrewZer]

Got ten gallons of light lager two weeks in and my finger is on the the trigger. This was an interesting read, wanted to bump see if any new thoughts or tips could be shared?

Well, you got my attention... and I agree, it's a good read, but I 'bout screamed when I saw you putting your dipstick right into your fermenter.

Have you considered putting a spigot in the side of your bucket so you can draw a sample into a cylinder for checking the gravity?

 

[verboten]

My Parkway Pilsner uses a variation on @Schlenkerla triple hopped recipe, I have been using Viking Pilsner malt, Steam rolled corn (horse feed ) and glucoamylase, I mash 60 minutes at 149 with a RIMS. It tends to get down to ~0.996-8 which is super dry, I love it, and the neighbors do too!


It is now the reason that I have a half barrel system because I could not keep up with the demand, even doing 10 gallon batches.

 

[applescrap]

i've been using wine yeast recently. don't do that. the beer actually is watery.

maybe something to do with protien metabolisim?



+1

Cool to know, thanks.