Alpha Amylase And Beta Amylase - Temp Ranges?

[Danscraftbeer]

I think. Its all in favor of making beer. The science can seem overwhelming but in the end its what happened in result before science was conceived as science. All by accident. Storable grain got wet, sprouted, dry it out again for storage purposes. Heat it up with water and Holy ****! Malt! yummo!
Variable freindly

 

[manticle]

I'm glad you edited that.

 

[MartinOC]

I'm glad you edited that.

Oooer! 'Sounds like a big Mod-stick was in order.

 

[Danscraftbeer]

I cant even remember what I edited. Something trivial for clarification?, Self censoring modern check list of possibly offensive phrases.
Oh ****, it was a phrase in reference of a cat. Sorry Manticle. I remember now.
I think its a dead phrase now anyhow.

 

[Lyrebird_Cycles]

Thanks LC, that beta activity would be similar to the 64 degree rest. Would a "reverse mash", however, result in the Beta chomping the ends off the dextrins etc from the initial alpha mash and thus a more fermentable

In theory the answer is probably yes but in practice, at home brew / small commercial brewery scale, these small differences will be swamped by the effect of the particle size distribution produced by the available mills so I doubt that you'd see any actual result.

This occurs because one of the constraints on starch breakdown is the rate of diffusion of the enzymes into the endosperm particles. Simple two- or three-roller mills inevitably produce an excessive number of large particles with consequently poor enzyme penetration thus losing potential fermentable extract.

If you had access to a decent mill it would be a whole different ball game, but unfortunately you don't. Nor do I.

 

[Sidney Harbour-Bridge]

I just came across this thread searching for enzyme de-denaturing temperatures, I think LC posted the formula to calculate what I wanted, Thanks LC

Reading through the speculation about reverse mashing, it reminded me that this is what happens in a decoction mash, this thread Bavarian Weissbier Tips includes a decoction mash schedule where the decoction is raised to 62 and returned to the mash to raise the temp to 40 C to create more glucose, similarly you could raise the decoction to 72 for some good strong alpha activity then return to increase mash temp to 60-62 for better beta activity

 

[duncbrewer]

For the hot to cold mashing discussed above best chance would be to add the extra malt after cooling to the enzyme temp and then add supplementary enzymes. But seems like a faff to me for probably no gain and more pain. After all you're going to heat to a boil again afterwards unless it's a no boil beer.

 

[yankinoz]

Reverse

In theory the answer is probably yes but in practice, at home brew / small commercial brewery scale, these small differences will be swamped by the effect of the particle size distribution produced by the available mills so I doubt that you'd see any actual result.

This occurs because one of the constraints on starch breakdown is the rate of diffusion of the enzymes into the endosperm particles. Simple two- or three-roller mills inevitably produce an excessive number of large particles with consequently poor enzyme penetration thus losing potential fermentable extract.

If you had access to a decent mill it would be a whole different ball game, but unfortunately you don't. Nor do I.

If one could find a screen the right size (archaeologists have a wide assortment), one could always separate the big particles and then use the old Coopers 750. I have done that, and it wasn't nearly as laborious or time-consuming as it sounds. I could mashed for a

I should add that was om a milled-grain order that, oddly, had a lot of barely broken grains. I got the Coopers out rather than use a very long mash.

Good to see you back, Lyrebird.