Oat,Wheat,Rye Enzyme Help

[HodyMac]

I’m a bit of a noob, but I would like to try this recipe. I’ve done a few all-grain barley mashes, some grappa and wheat germ sugar washes.

I’m looking for advice on what enzymes to use for this recipe. I’ve read through this whole thread, and the enzyme threads linked. Struggling to get my head around the proper/best products to use.

Any help is appreciated!

Thanks!

[VLAGAVULVIN]

I’m looking for advice on what enzymes to use for this recipe.

If I were noob you,,, I'd "smoke" this topic: https://homedistiller.org/forum/viewtop ... =3&t=76531

[HodyMac]

I’m looking for advice on what enzymes to use for this recipe.

If I were noob you,,, I'd "smoke" this topic: https://homedistiller.org/forum/viewtop ... =3&t=76531

Ok. I’ll read and try and synthesize the thread with 454 posts and see if I can discern which are the best enzymes to use with this recipe.

Pretty frustrating that this claims to even be a recipe yet hours upon hours of additional research are needed to even discern the basic ingredients.

Friendly group here. Except not really.

I’ve spent hundreds of hours reading thru the material on this site, yet a simple question directs me back to a post which, on the surface, isn’t even related to the recipe at hand.

[VLAGAVULVIN]

I’ve spent hundreds of hours reading thru the material on this site, yet a simple question directs me back to a post which, on the surface, isn’t even related to the recipe at hand.

Oh man. Don't be so seriuos. Have fun! Stop reading the forum then and just get your own package of Angel Koji and read the instructions on the label

They are 3 in 1: yeast + nutrients + enzymatic stuff.

It's a cold saccharification system. You may slightly "cook" your mash. But you don't have to cook.

Just my own experience (with cooking, yeah).

But it works anyways. And it's the easiest thing for any allgrain beginner.

[Twisted Brick]

I’ve spent hundreds of hours reading thru the material on this site, yet a simple question directs me back to a post which, on the surface, isn’t even related to the recipe at hand.

The question you asked is not a simple one nor was an answer withheld because of ‘unfriendlies’. The framing of your question revealed such a gap in your understanding that just throwing a couple enzymes out there would have been the wrong response. There’s more to it.

This might be more helpful to you to start.

https://homedistiller.org/forum/viewtop ... 61&t=36611

Oats and rye each have their own conversion challenges that must be addressed. Look up threads on making single malt rye and single malt oat whiskey.

And by all means look up John Palmer’s How To Brew for help with conversion principles of malted vs unmalted grains.

[VLAGAVULVIN]

A good link, TB

[Halfbaked]

Can we please keep on track with this thread.

[HodyMac]

Can we please keep on track with this thread.

Do you mean like posting questions or comments about the recipe?

[Halfbaked]

Oat wheat and rye whiskey please. This is one of the better whiskey threads you will see and whiskey is drop dead fabulous. Try and keep it to that

[ABR]

I’m looking for advice on what enzymes to use for this recipe.

If I were noob you,,, I'd "smoke" this topic: https://homedistiller.org/forum/viewtop ... =3&t=76531

Ok. I’ll read and try and synthesize the thread with 454 posts and see if I can discern which are the best enzymes to use with this recipe.

Pretty frustrating that this claims to even be a recipe yet hours upon hours of additional research are needed to even discern the basic ingredients.

Friendly group here. Except not really.

I’ve spent hundreds of hours reading thru the material on this site, yet a simple question directs me back to a post which, on the surface, isn’t even related to the recipe at hand.

I couldn’t agree more - based on my experience finally joining today after two years of being too intimidated:

It was your q’s about enzymes that finally inspired me to join, so in that excitement I chose to respond to that first before immediately going over to the Welcome page to introduce myself. It was literally 2 minutes between submitting posts. However my response to the enzyme q was rejected in those 2 minutes for the reason of having to introduce myself first. I reached out to the site moderator about retro approving the response as I hadn’t saved my text, it’s been a couple hours now and no reply back. Since the action to deny my post was so quick I guess I was expecting a reply to come fairly soon even if it is a simple no it’s not possible.

Those who are responsible for making actual legal decisions in the real world understand applying reason specific to a situation is a key tool in the kit, when upholding ‘the law’. Gripe/ban me if you wish however I am simply stating true facts regarding my experience in support of others with the same. To be part of the solution I will be committed to posting only positive and constructive replies to the questions that I decide I would like to respond to.

So to answer your question:

I am also a noob and from using hints from the original recipe as well as a bit of poking around, I figure the ‘High temp enzymes’ are Alpha Amylase (add at 170-180F, works at 160F) and are for unmalted grains, and the Glucoamylase (add at 150F, works at 140F) are for malted grains. Both have lots of options for buying online and should have the dosage printed on the package. My grains could have been crushed more but my SG came out at 1.050 so I figure the enzymes did a good job.

Another note on mashing, in my case I found my grains lowered the boiling strike water temp to just under 180F so I added the Alpha Amylase right after the unmalted grains were stirred in. There are home brewing calculators out there that give you an exact figure for what temp your strike water will be after adding the grains, based on the grain volume and temp of both the strike water and grains before adding.

Overall I found the mashing process with this recipe to be really great and easy and just followed the instructions in the original recipe.

I scaled the recipe down to a 12 gal ferment and now getting prepped to distill. I am now busy looking into a) how to prevent scorching and b) whether to do one run or a partial strip followed by a spirit run. I can post a report when done with a few more details for the the fellow noobs.

~Cheers “Sunshine” ABR

[Setsumi]

So to answer your question:

I am also a noob and from using hints from the original recipe as well as a bit of poking around, I figure the ‘High temp enzymes’ are Alpha Amylase (add at 170-180F, works at 160F) and are for unmalted grains, and the Glucoamylase (add at 150F, works at 140F) are for malted grains.

~Cheers “Sunshine” ABR

Nope, you need to read more...

Maybe this will help. If you use malted grains you do not need enzymes, the malted grains will convert their starch by themself. The original recipe calls for enzymes and malt... in this recipe the malted grains will add flavour but you could use only unmalted grains because of the added enzymes.

Whatever the name of the commercial product, the first enzyme (alfa amylase) will convert starch to dextrin (unfermentable long chain sugsrs) the second (gluco amylaze) will convert unfermentable long chain sugars to short chain sugars that can be fermented. Commercial names vary per seller.

AND i learnt all that here on HD just by reading. The challenge is to find the enzymes in your neck of woods and to follow the sellers indtruction.

Other suggestions that you may have missed is the reference to angle yeast... on that i will not comment except to say i would like to test some.

I hope you find your way with the enzymes, it is really not difficult you just need to read a bit.

[HodyMac]

Thanks, Sunshine!

In the meantime I have purchased some enzymes. Alpha Amalayse and Glucoamalace, as well. (Yeah, I can’t spell — I should go read more.)

As a search for these enzymes brings up all sorts or powered and liquid products I had hoped the the com indeed wisdom of the group might have helped by suggesting one or more specific products.

But as you has seen, most likely here is a condescending post: you need to read more.

Or laughably, ‘lighten up and stop reading’ followed by no helpful advice.

I’ll keep lurking and, occasionally, posting, but this is one of the most unhelpful web-communities I’ve ever been a part of.

It’s a fun hobby, I’ll keep looking for a more fun group of folks.

[VLAGAVULVIN]

So to answer your question:

Lol, there was a much easier way for the noobs, with no scorching etc... and I didn't keep it secret, actually, buttt :::

"Buckongahelas is not a reader, Buckongahelas is The Writer, though"

Mmmkay, keep on posting then. When you reach 1000 messages, you'll definitely become a master distiller. And my hat off, Sir

[Saltbush Bill]

finally joining today after two years of being too intimidated:

If you find this place intimidating how will you feel if the cops come around one day and want to arrest you for illegal activities.
Now that might feel real intimidating.

[ShineonCrazyDiamond]

Moved this conversation to the novice section where it belongs. Not cluttering up a legend recipe thread.

[bluc]

wow this went pear shaped. If you grab a pack yellow label angel yeast you dont have to worry about any specific enzymes or mash sceduales. Just grind your grain add water stir add yeast mix twice daily then run. 15kg any mix\combination grain in 40l water with 150g yeast will work. Google your fave drink for the grain bill.
only thing I would add is sour the mash first. citric acid or backset will do the trick. Best of luck

[bluc]

angel will also deal with beta glucans that otherwise turn your mash into a gloopy mess. Really is good stuff..

[ABR]

Thanks, Sunshine!

In the meantime I have purchased some enzymes. Alpha Amalayse and Glucoamalace, as well. (Yeah, I can’t spell — I should go read more.)

As a search for these enzymes brings up all sorts or powered and liquid products I had hoped the the com indeed wisdom of the group might have helped by suggesting one or more specific products.

But as you has seen, most likely here is a condescending post: you need to read more.

Or laughably, ‘lighten up and stop reading’ followed by no helpful advice.

I’ll keep lurking and, occasionally, posting, but this is one of the most unhelpful web-communities I’ve ever been a part of.

It’s a fun hobby, I’ll keep looking for a more fun group of folks.

The brand I used was White Star for both Alpha Amylase and Glucoamylase, bought from northstills.com. It looks like they carry a different brand now but since their shop is for distillers it should be the right stuff.

Did you end up doing the mash/distilling it?

[HodyMac]

Thanks, Sunshine!

In the meantime I have purchased some enzymes. Alpha Amalayse and Glucoamalace, as well. (Yeah, I can’t spell — I should go read more.)

As a search for these enzymes brings up all sorts or powered and liquid products I had hoped the the com indeed wisdom of the group might have helped by suggesting one or more specific products.

But as you has seen, most likely here is a condescending post: you need to read more.

Or laughably, ‘lighten up and stop reading’ followed by no helpful advice.

I’ll keep lurking and, occasionally, posting, but this is one of the most unhelpful web-communities I’ve ever been a part of.

It’s a fun hobby, I’ll keep looking for a more fun group of folks.

The brand I used was White Star for both Alpha Amylase and Glucoamylase, bought from northstills.com. It looks like they carry a different brand now but since their shop is for distillers it should be the right stuff.

Did you end up doing the mash/distilling it?

Thanks for the input.
I’ve got all the ingredients gathered, now, but have been too busy. I’ll get to is soon, though, and report back.

[opus345]

Any updates?

You take a look at my notes from my recent experience with Booner's Casual All Corn here: https://homedistiller.org/forum/viewtop ... 0#p7684893

opus

[hawkwing]

I know this is an old thread but I’ve just been figuring this out too. In addition to alpha amylase and glucoamylase gulcanase will apparently help with the liquify the gluey mass. It’s less common at hobby brew shops though.