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Showing results for tags 'amylase'.
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Hello I was wanting to replace my malted wheat with enzymes for cost reasons. It is my understanding that the malted wheat in vodka production is used solely for its enzymes, so replacing it shouldn't have a huge effect on taste. From my research I have found i need an alpha amylase for liquification (breaking starch down to dextrose), and a beta amylase (breaking dextrose down to glucose). This brings me to my first question. There are three options available for alpha amylase: high, mid and low temperature alpha amylase. My guess is that the mid tempurature is most suitable as the range is closer to gleatinization temp, you want it to start working before the beta amylase and you don't want to waste time and energy heating the wort to excessive temps. Also there are two options for the form of the enzymes. One is in powder form and the other is a brown liquid that looks like a syrup. Is one more suitable than the other in relation to quality and taste? Or is it merely a matter of how you like to store your enzymes? Thanks Jimmy
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Howdy, first time poster here. I just did my first 20 gallon mash, and I had terrible conversion. Did a little bit of poking around and found that there were a number of things that I could have done better -- including adding amylase, and beta glucanase to the mix. Two questions: 1) Does amylase, at a certain concentration, add any flavors to a mash/wash? 2) Can you buy beta glucanase (I couldn't find anything other than 10kg for $500) in an amount more practical for a small operator? Or am I misunderstanding something -- namely, am I confused in thinking that you can add beta glucanase, as opposed to just doing a beta glucanase "rest"? Thank you!
