Usung Glucoamylase enzyme and alpha-amylse enzyme

[Rocky_Creek]

Can anyone point me to a method of using these (BA-100 AND GA-100 ) enzymes in conversion. Should using a malting recipe and just mixing in the enzymes in at the point that you would normally use malt work?

[wineo]

I have tried the amelaze by itself,and the 2 row did better.The ameoglocoside works good,but I think the malt does better.
Brewhaus sells some 3 in 1 enzyme that works good.
wineo

[Uncle Remus]

I respectfully disagree Wineo. I've used enzymes (Alfa and Gluco) together and have had really good results. The Alfa I add at striking temperature 66.5°C and hold there for a couple hours, the gluco I add later after the temp of the mash has dropped somewhat. I've got conversions every bit as good, maybe even better than malt.

[wineo]

The 3 in one enzyme has both,I think.I got the best results with it.
The amelaze was used by its self,and with beano.
wineo

[mtnwalker2]

The gluco denatures at temps of 45° C and is best added with the yeast. I pitch distillers yeast with ag and have had almost 60% conversion of corn which looks like puffed rice the color of oatmeal. Rest of the corn is a dull yellow so some there also. This is for the first run of UJSM and other grains the same result. When doing the latter runs, i add a pack of the 3 in 1 enzyme and get simular results. Take a few more days to complete ferment as the corn or grains are constantly being converted. I swear by it.

[absinthe]

you need to use both together as far as i understand it....

one (i cant remember witch, alpha i think) breaks the long strand starch into smaller chains but still to long for yeast to eat....

then the other (gluco?) enzyme breaks these chains even further into simple sugars that yeast can use, but its not strong enough by itself to work on the long starch chains...

they both work a slightly different temps and one it slightly more unstable at higher temps from memory...

[pintoshine]

Malt contains alpha-amylase and beta-amylase enzymes. alpha galactosidase(Beano) you fellows are referring to is for cleaving complex sugars such as galactose and malto-dextrin, which is are sugars in beans and cabbage that our intestines don't like.
alpha liquifies starch in the centers and beta breaks the bonds at the ends. The result of alpha is dextrin and the beta breaks the dextrin down to maltose. If you added alpha galactosidase(Beano) to the mix it would cleave the maltose to two glucose which the yeast has an enzyme to do already.
My home brewing days taught me these enzymes very well and that the two operating temps are 67.7C for alpha and 65.6 for beta. Generally if you stay more near 67 you end up with a beer with a heavy, slick mouth feel. That is the dextrin. Staying closer to 65.5 gives you more fermentable sugar.
For corn, a good cooking, with pre-malting and a bit of lactic acid will give a much better, cleaner conversion. There is one detail that is very important but most never tell, and that is that alpha needs calcium to do a good conversion. Kentucky's limestone(calcium carbonate) water is famous for this but no one ever tells why. Getting 65 to 67% conversion is not unheard of using a calcium lactate in the mashing process. Calcium lactate is a common dietary supplement and antacid. I get it for free from the lactic acid and high calcium carbonate water.

[Uncle Remus]

That's interesting about the calcium. The water we use to mash is well water, as luck would have it our well water around here has lots of calcium. Probably part of the reason our mashes are most always a success.

[Rocky_Creek]

Having never done a conversion, I'm wondering about the nature of the goo created in this process. With UJSM I can drain from the bottom through a screen filter. Do you guys let it settle and then syphon or what?

[junkyard dawg]

letting it settle has always worked well for me. It makes the transfer into the boiler very easy.

[BucolicBastard]

So, from what I've gathered, add the Alpha first when the mash is hot to break down some of the sugar. And then add the Gluco at a lower temp to clean up the rest of the sugars?
I've never boiled my grains, only steeped. I typically steep my corn and 6-row in a mash tun at ~155F for an hour or two with the Alpha added to it. Would it be wise to add the Gluco to the mash once it cools and let it set for another hour or so?

What about adding glucose to the ending mash to up the ABV? Does that factor in anything?

Thanks in advance.

~BastArd~

[MichiganCornhusker]

I typically steep my corn and 6-row in a mash tun at ~155F

You need to cook your corn at higher temps to gelatinize it's starches. Otherwise you won't get much conversion from the corn. I usually get mine up to at least 190f for a few hours.

[still_stirrin]

BastArd,

Adding to what MCH wrote, I urge you (strongly) to go to the Tried &True recipe forum and find an appropriate recipe and follow it, at least until you know what you're doing. Otherwise, it's a "haphazard" venture...one which will be burdened with toil and trouble.....and more questions.
ss