Amylase Enzyme

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Amylase Enzyme

Postby That Guy » Tue Jan 09, 2018 11:07 am

Has anyone had any experience with BSG Amylase Enzyme ?

I'm looking to convert unmalted cereals.

Package states 0.1 - 0.3 tsp per gallon. Breaks 1,4 linkage in starch during liquefication, producing dextrin and a small amount of maltose.Leaves 1,6 links.

Here's a link to an ebay seller https://www.ebay.com/itm/272781368215?rmvSB=true
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Re: Amylase Enzyme

Postby wynnum1 » Tue Jan 09, 2018 7:57 pm

You need amyloglucosidase (highly concentrated) from selected classical strain of Aspergillus niger.
Does not seem to be available except in small packets in Australia as dry enzyme.
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Re: Amylase Enzyme

Postby Dyno » Tue Jan 09, 2018 8:38 pm

Yup. I’ve got a bag of that and it works well. Combined it with some DeltaMalt from ibrew.com.au when it’s cooled right down and it’s a winning combo
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Re: Amylase Enzyme

Postby That Guy » Tue Jan 09, 2018 9:17 pm

Couple more questions,
Cooking cereal and adding this amlase enzyme alone wont be enough ?
Starches needs to be broken down further?
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Re: Amylase Enzyme

Postby Dyno » Tue Jan 09, 2018 9:53 pm

That’s what the DeltaMalt is for . It has your B enzyme which continues the process as it’s fermenting. It actually has A in it too but given the temp differences at which they both work effectively, best to have both a&b seperate.
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Re: Amylase Enzyme

Postby wynnum1 » Tue Jan 09, 2018 10:04 pm

This is on Amazon in the US .
GLUCOAMYLASE AMYLASE ENZYME NOVOZYMES CONVERTASE AG300L AGGRESSIVE LIQUID CONVERTS ALL STARCH TO SUGAR IN WORT AND MASH
Novozymes
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Re: Amylase Enzyme

Postby That Guy » Wed Jan 10, 2018 8:38 pm

So the Amylase is added at mash temps ?? and the glucoamylase is added at pitching temps??
Is the glucoamylase utilised best when fermenting on the grain ?
Also, does anyone know the desired PH for these enzymes as ive read some conflicting info..

What I'm trying to achieve is an understanding of the different flavors, especially what unmalted barley and oats bring.
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Re: Amylase Enzyme

Postby Dyno » Wed Jan 10, 2018 9:41 pm

That Guy wrote:So the Amylase is added at mash temps ?? and the glucoamylase is added at pitching temps??
Is the glucoamylase utilised best when fermenting on the grain ?
Also, does anyone know the desired PH for these enzymes as ive read some conflicting info..

What I'm trying to achieve is an understanding of the different flavors, especially what unmalted barley and oats bring.

Mate.. you’re just going to have to try it for yourself. A & B both have optimum temps at which they convert at. They both work as a multiple add but their efficiency is a lot lower.
Seperate and work at +/- 10 % Of temp variants and from a home brewing perspective you’ll get good results. If yr angling from a commercial perspective then yes, look into ph corrections. Cant help there. From a tasting perspective, which will ALWAYS be subjective, you will get better flavoured wash.( B just grinds away and eats up most of yr starch) But that then poses a plethora of scenarios on how you distill and what equipment you have.. you could almost write a thesis on that. To summarise, don’t get to fkd up with internet comments etc.
it’s a cheap exercise to buy the enzyme, give it a go, you’ll get a great understanding of how much easier life becomes with unmalted grains. Particularly corn .
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