100% unmalted grain problem

[alpom]

What I did wrong? I am not new, did many mashes before. First time trying 100% unmalted mash. Went bad:(
2 lbs unmalted wheat for 1 gallon water
At 180 added fine crashed wheat. Got very thick mash.
At 150 added Amylase enzyme as per package instructions.
After two hours seeing no conversion doubled enzyme amount.
Zero conversion:(
What am I doing wrong?
Thank you!

[acfixer69]

You need to tell us more about the enzyme you are using. The PH needs to be monitored and adjusted also.

[alpom]

You need to tell us more about the enzyme you are using. The PH needs to be monitored and adjusted also.

BSG Amylase Enzyme Formula
Thank you

[acfixer69]

I've not used that I googled it and got this and it is 96% dextrose which is sugar so I believe that is not the right stuff to use. Looks to be more of a yeast energizer. Maybe someone else can help.

[juana_b]

I've had no problems with that stuff. This is lower temp than all y'alls fancy expensive alpha enzymes.
With corn add some as you're heating up. After gelling, add at around 165 and hold. When around your beta enzyme temp, add that and hold again.
Again, I'll add that this isn't the good stuff that most use here. It definitely works though.

[howie]

wouldn't the a-amylase have to be used in conjunction with 𝛃-Amylase?
a-amylase would thin the mash and chop up some starch, but 𝛃-Amylase would finish the job off.
a-Amylase produces mainly dextrins, which are unfermentable.
from their site...........
Amylase Enzyme Formula 1.5 oz
Fungal α-amylase is a liquid fungal alpha-amylase from Aspergillus oryzae. Made with technology from DSM
Usage varies. 1tsp. Breaks 1,4 linkage in starch during liquefication, producing dextrin and a small amout of maltose.
Leaves 1,6 links, therefore self-limiting. Use if you have a starch problem in storage, or in light beers
1,6 links are broken down with b-amylase.

[NormandieStill]

I've not used that I googled it and got this and it is 96% dextrose which is sugar so I believe that is not the right stuff to use. Looks to be more of a yeast energizer. Maybe someone else can help.

The dextrose is just filler. Without it you'd have to measure out the enzyme in milligrams. The same is true of your liquid enzymes but the filler is buffered water. The difference is the active temperature range which makes the liquid ones more active at corn gelling temperatures.

[alpom]

Again, I'll add that this isn't the good stuff that most use here. It definitely works though.

What would you recommend?

[Swedish Pride]

Like Howie said, you need both Alfa and beta enzymes.

Malt have both in them, the stand alone enzymes always seems to come separated.

[Renhoekk]

You’ll need some glucoamylase to bust the dextrins from your alpha amylase treatment up into glucose.

[Nanacooks]

These work great. It’s not that they aren’t the ‘good’ ones, they just aren’t all of them. I use the Alpha in this exact form regularly, when using malt and when not. Insurance with, only enzymes without. I always start with the alpha, even adding at the higher mash in temps of corn for workability, though they are short lived. Once temps drop to Beta and Gluco Enzyme temp ranges, I add them as well. I try to hold in the 148-150 range for an hour or two at least, stirring regularly, before iodine test. If it’s late, I wrap it to hold as long as possible, let it work overnight to pitch temp the next day.
I’d check your thermometer first, and make sure your enzymes haven’t done other way become denatured.

[gsugg]

What was your process? Did you just go up to 180; or did you hold it there for X amount of time, etc. I don't think you can nail it down without knowing the process you followed.