Care and feeding of Amylase

These little beasts do all the hard work. Share how to keep 'em happy and working hard.

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Bootliquor

Care and feeding of Amylase

Post by Bootliquor » Mon Dec 03, 2007 12:01 pm

Hello,
I am thinking of buying a quantity (1lb) of Amylase to help in my starch conversion in my beer/wash making. Has anyone first-hand experience in the application, storage and life-expectancy of the product? My malt has been stored for several years in air-tight containers...still makes a nice product, but will not seem to modify a corn wash. I have seen amylase advertised for $15/lb. Thanks

showrguy
Swill Maker
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Post by showrguy » Mon Dec 03, 2007 1:02 pm

i think you need two types of amalayse BA-100 and GA-100 to convert the starches, or some 6 row barley malt ??????
i'm not 100% sure though, about a year and a half ago i was looking to make ethanol for fuel, so i bought a pack with both types of amalayse, needless to say, they are both still in the fridge..
maybe one of the pros will chime in about this...

wineo
Distiller
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Post by wineo » Mon Dec 03, 2007 1:07 pm

I have some,and use it in mashes that dont have enough enzymes.For the money,american 2 row malt is the best.If your malt is over a year old,it has lost alot of its enzyme power.It would be way cheaper to buy a 50 pound bag of breiss american 2 row malt.It sells for $32 bucks + shipping.I used the amelaze in a whole oat mash,and some UJSM.
I didnt want the malt flavor in there.I would put in 4 or 5 tbsps,and reuse the grains like doing a UJSM.I would do this every other generation doing a sour mash.

Bohunk
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Post by Bohunk » Mon Dec 03, 2007 4:42 pm

I haven’t too much experience with amylase, but about a year ago I bought a pound of each. Played with them a few times, but never really documented what I was doing. I put both packages in zip lock bags and have keep them in the refrigerator. I have access to a grain mixture locally here, oats, wheat, and barley, one third each, none of it is malted. So I tried and experiment:

10 lb of grain combo(1/3rd wheat, 1/3rd oats, 1/3rd barley)
5 gal water
brought the water up to a boil and added the grain
boiled for 30 min.
dropped the temp to 160f
added 2 tbls of Beta Amylase powder
held the temp at 160 for 1 hour
dropped the temp to 135f
added 2 tbls of Alpha Amylase
held the temp at 135 for three hours
Iodine test was positive
let it sit for 18 hours
Iodine test was negative
Strained out take the grain
Sparged the grain with hot tap water, back to the original 5 gal of water
SG was now 1.032
Pitched yeast
18 hours later fermentation had started, and 6 hours later fermentation was vigorous
final SG was .999

I then siphoned the beer off the lees, and put it in a carboy, and haven’t run it yet. I won’t yield much, cause the SG was too low, but it will be all grain, maybe I’ll call it Irish Whiskey.

The Bohunk

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