Re: ANYLASE ENZIME: CONVERT STARCHES INTO SUGARS
- I am probably wrong. Malted barley contains alpha-amylase, beta-
amylase and beta-glucanase. It appears beta-glucanase (optimum temp.
45-50C) removes gum-like beta-glucans. It appears you can get
complete conversion with malted barley which can be tested -
Glucoamylase enzyme is made by the Aspergillus mould.
--- In email@example.com, "flaming_pinto"
> you are probably correct, all I know is that for our purposes, good
> old malted barley is all the bourbon brewers or Kentucky and
> Tennessee have needed to convert their cracked corn. Most of them
> don't malt their corn because the malted barley does a good enough
> job without going to the trouble of malting all that corn.
> --- In firstname.lastname@example.org, "waljaco" <waljaco@h...>
> > For full conversion you need alpha-amylase, beta-amylase andgluco-
> > amylase. Malted barley might not have the gluco-amylase which isme
> > added to get a dry beer and remove unconverted starches. Correct
> > if I am wrong.is
> > Wal
> > --- In email@example.com, "flaming_pinto"
> > <flaming_pinto@y...> wrote:
> > > FYI, the amylase you buy in the brew supply shops as a powder
> > madefermentation.
> > > to clear the starch-haze out of a beer wash during
> > Byof
> > > itself it does a very poor job of converting starches during a
> > > mashing phase because it only attacks the short-chain sections
> > theplenty
> > > starch and can't break the bonds to get at the rest of the
> > molecule.
> > > Your best bet is to use some 6-row barley, as it contains
> > > the right kind of amylase to fully convert the corn sugars.
> > > could add some of the powdered enzyme as extra insurance if youwill
> > like.
> > >
> > > A few pounds of 6-row barley at the brew-supply shop will only
> > > you a dollar or two more than buying the powdered enzyme but
> > > make a world of difference in the finished product. Make sure3-
> > > have the barley cracked before bring it home.
> > >
> > > Flaming_pinto
> > >
> > >
> > >
> > > --- In firstname.lastname@example.org, "corn_wash"
> > > wrote:
> > > > PLACE CRACKED GRAIN INTO A COOKING POT, add 1/2 tsp. for each
> > > > gal,cook at 150F (no hotter) for 45min. to 1 hr. stir a few
> > > > while cooking, the amylase will convert the starches to sugar
> > > the
> > > > mash (wort) amylase can be purchased at most brew stores.
- Came across this web site that may be able to source botanicals for
those that are interested.
Yours in Spirit
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