Enzymes

all about mashing and fermenting grains

Re: Enzymes

Postby garouda » Sat Jan 18, 2025 10:39 pm

GrumbleStill wrote:Good thread :handgestures-thumbupleft:
The limitation is that the alpha typically has a max temp of 80°C.

There are high temperature amylases, but just remember that the mash-out T° for beer is 78°C, which completely degrades enzymes in malted grains.
Amylases, both alpha (α) and beta (β) are amylases in malted grain. A high T° amylase is not an alpha amylase!
enzyme activity.jpg
There are amylases working at low T° too, like in Angel Yeast Yellow Label. This forum has got a library section, I would like to recommend The Alcohol Textbook 4th ed., chapter two.
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Re: Enzymes

Postby howard » Sun Jan 19, 2025 2:18 pm

garouda wrote:
GrumbleStill wrote:Good thread :handgestures-thumbupleft:
A high T° amylase is not an alpha amylase!

what is it then?
i think that a high temp amylase is not a 'natural' enzyme, but afaik, it's still a alpha amylase.
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Re: Enzymes

Postby GrumbleStill » Tue Jan 21, 2025 3:24 pm

Hey Garouda & Howard,

Bit of context gents. My comments on temperature are specifically referring to the capability of the dry powdered versions of Alpha-amylase and Gluco-amylase that are readily available from home brew shops in Australia.

Apart from Angel Yellow (which as we know is a whole different kettle of fish), the dry powdered varieties are the enzymes that a distilling newbie in the land of Oz is most likely to come across.

Individually they have their own advantages and disadvantages, but when used together at the correct temperatures with properly gelled grain, they will give you a full conversion and a wort that will ferment out completely dry.

The alpha variety has a max temp of 80°C and the gluco 65°C. These limits are especially relevant to anyone doing an all grain bourbon, when temps north of 90°C are needed to gel the corn - but that’s another topic.

Have fun & stay safe
Cheers
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Re: Enzymes

Postby garouda » Tue Jan 21, 2025 4:29 pm

howard wrote:
garouda wrote:
GrumbleStill wrote:Good thread :handgestures-thumbupleft:
A high T° amylase is not an alpha amylase!

what is it then?
i think that a high temp amylase is not a 'natural' enzyme, but afaik, it's still a alpha amylase.

Indeed, my mistake, the literature calls them alpha amylase too, but it's confusing, natural amylases in a malted grain degrade completely above 78°C...
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