when do you add the Gluco Amylase enzyme
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partonken
- Bootlegger
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- Joined: Wed Mar 21, 2007 4:37 pm
when do you add the Gluco Amylase enzyme
Im making a cooked whiskey. 18 Litres of distilled water, 9 pounds of corn, 2 pounds of malted barley. 2 tsp of gypsum. I have been adding the enzyme when it is cold and ready to put the yeast in and when I check I usually get 1.05 but ive been told I should get 1.06. Should I put it in when I add the malted barley which is 145 degrees? Maybe that's why im not getting 1.06. Thanks in advance!
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MitchyBourbon
- Distiller
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Re: when do you add the Gluco Amylase enzyme
Normally, I do not use amylase in my all grain. If I do it is usually just to aid in thinning out the mash a bit while it is cooking.
Your grain bill of 11 lbs will require a minimum of 330 DP. The DP of malted 2 row is around 140 per lb, malted 6 row is around 160 per lb. They vary some depending on the producer. So it looks to me that you either need to use more malt in your grain bill or you will need to add your amylase during mashing, or you won't get a complete conversion. I would opt for more malted grain. Malted grain is a better source of ballanced enzymes. I would also suggest that you not use distilled water if you don't have to. Distilled water has no minerals or other nutriens that yeast need. If you do use distilled water you will need more than gypsum to replace what is present in most tap water.
Your grain bill of 11 lbs will require a minimum of 330 DP. The DP of malted 2 row is around 140 per lb, malted 6 row is around 160 per lb. They vary some depending on the producer. So it looks to me that you either need to use more malt in your grain bill or you will need to add your amylase during mashing, or you won't get a complete conversion. I would opt for more malted grain. Malted grain is a better source of ballanced enzymes. I would also suggest that you not use distilled water if you don't have to. Distilled water has no minerals or other nutriens that yeast need. If you do use distilled water you will need more than gypsum to replace what is present in most tap water.
I'm goin the distance...
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Grey_Meadow
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Re: when do you add the Gluco Amylase enzyme
Partonken,
Be careful about referring to the enzymes generically as amylase. There are a bunch of different varieties / strains. Alpha Amylase is the higher temperature 150-165ish F for the normal temperature and 170-185ish F for the higher temperature variants. The Alpha Amylase with "cut" the really long and branched starch chains into shorter but still not fully fermentable chains. The Gluco-Amylase has a much lower activation temperature; these enzymes will be denatured (killed) at temperatures above 135 F, so don't add the Gluco until the temperature has dropped back to this level. The Gluco-Amalyse will reduce the short chains created by the Alpha in the individual sugars that can be fully fermented.
What is your full mash protocol?
Assuming 36 PPG (points / pound / gallon), a 11 lb grain bill has a potential of 11 * 36 = 396 points. Assume 80% extraction efficiency yields a total of 317 points. Divide by 5 gallons-ish the SG of the final mash should be about 317 / 5 = 63 PPG or 1.063.
I'm still climbing the learning curve, so take all of this with a grain of salt ( or shot of whiskey, preferred ! )
Grey
Be careful about referring to the enzymes generically as amylase. There are a bunch of different varieties / strains. Alpha Amylase is the higher temperature 150-165ish F for the normal temperature and 170-185ish F for the higher temperature variants. The Alpha Amylase with "cut" the really long and branched starch chains into shorter but still not fully fermentable chains. The Gluco-Amylase has a much lower activation temperature; these enzymes will be denatured (killed) at temperatures above 135 F, so don't add the Gluco until the temperature has dropped back to this level. The Gluco-Amalyse will reduce the short chains created by the Alpha in the individual sugars that can be fully fermented.
What is your full mash protocol?
Assuming 36 PPG (points / pound / gallon), a 11 lb grain bill has a potential of 11 * 36 = 396 points. Assume 80% extraction efficiency yields a total of 317 points. Divide by 5 gallons-ish the SG of the final mash should be about 317 / 5 = 63 PPG or 1.063.
I'm still climbing the learning curve, so take all of this with a grain of salt ( or shot of whiskey, preferred ! )
Grey
Grey Meadow