Diabetic Dry Enzyme

[Osangar]

My grandad is sick direct result of being old, love him to bits tho.

He loves his little bit of stout, and I make Dusty Mud Irish Stout straight from Palmers How to Brew terrific recipe.

Doctors have let him know that he is diabetic how can I make a diabetic stout.

I have read on a few posts that Dry Enzyme is the go add it and itl change complex sugars to simple ones. Cool. But how do I use this magic substance.

Do I need to modify the normal recipe ?

How much do I add to 25L of beer ?

Will it dramatically affect the taste ?

can you offer any guidance - please ?

 

[bradmcm]

It comes in two forms - liquid or dry - your home brew store will provide usage instructions but 1 packet is for 1 25L brew and it's about 5g or so. The liquid is about 5 - 10 mL per 25L brew. It goes straight into the fermenter.

You don't need to modify the recipe. It does affect the taste a bit - as it chews up all the remaining dextrins - you get no mouthfeel as the final gravity is 1.000 - the same feel as water.

 

[TidalPete]

My grandad is sick direct result of being old, love him to bits tho.

He loves his little bit of stout, and I make Dusty Mud Irish Stout straight from Palmers How to Brew terrific recipe.

Doctors have let him know that he is diabetic how can I make a diabetic stout.

I have read on a few posts that Dry Enzyme is the go add it and itl change complex sugars to simple ones. Cool. But how do I use this magic substance.

Do I need to modify the normal recipe ?

How much do I add to 25L of beer ?

Will it dramatically affect the taste ?

can you offer any guidance - please ?

Osanger,

I can only sympathise with your granddad's plight which of course is another symptom of getting old which of course is a PITA & one that I am fully aware of seeing that I am probably around his age.

I have used dry enzymes in some of my beers in the past & certain brewers have never noticed it. :lol:
That said, although those with better mouthfeel than myself tend to pick up the difference between a non-dry enzyme beer & one with it added I cannot notice much of a difference myself as I am inclined to brew my beers at around 1.063 (Dry).

I am lucky enough not to have diabeties but somehow seem to have out-grown my shorts in the last 18 months & am seriously planning to do a few more dry enzyme brews in the future.

To answer your questions ---

1 --- A dry enzyme sachet is meant to be added to a 23 litre wort (30 bottles) IIRC.
2 --- i do not notice a markedly taste difference (Although others might?).
3 --- Give it a go as I'm sure your grandad will never taste the difference & it WILL bring your FG down to 1.000 if your fermentation is done correctly. Add the dry enzyme at the same time as you add the yeast & all will be well.

Say g'day to your grandad for me.

TP