Has anyone got much experience mashing grain with enzimes only, no malt. I bought some alpha amylase and gluco amylase and was going to try making a couple of purist mashes with corn and barley, maybe will try one with rice too sometime.
What I had in mind was using the same method as I would use if I was mashing with malt. ie: boil the corn first and when temp drops to 66.5 deg C add the enzimes and hold the temp for a couple hours. The enzimes I got say 1/10 of a lb of each is enough to convert the starches to sugar in 100 lbs of grain, (so I guess I got enough to do up a half a ton of grain I gotta get busy I guess )
Has anyone got any tips or suggestions? ...and yes I have read the section on enzimes on the parent site. I'm not looking for a scientific explanation of what goes on... just some practical advice on using enzimes for mashing.
Thanks all.
Give a man a fish and he will eat for a day. Teach a man to fish and he will sit in a boat all day and drink beer.
Fourway and holy have used them.Ive tryed 1 kind of amylase powder didnt think much of it.Seems like fourway tryed another kind seems like it was a liquid best I remember it worked.Holy uses it on his oat wiskey instead of malt.
I gotta get busy I guess 
)