SJW
As you must brew, so you must drink
- Joined
- 10/3/04
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Does anyone have an example or know first hand what type of mash schedule a full on commercial brewery would use? Lagers or Ales.
All-grain brewers are aware that Beta and Alpha Amylase enzymes break the chains of glucose that form starch, but im trying to figure out what happens in the real world. With a commercial breweries setup im sure they don't do a simple single step infusion mash.... or do they.
Even with my BM im experimenting with a long rest (60min) at 60 deg C and a short rest (30min) at 70 deg C with a 15min mashout at 76 deg C.As Beta Amylase is slower acting that Alpha this schedule has been giving me good fermenting worts.
One question I have is......would an extended mash (2 or 3 hours) in the Beta range (60 deg C) fully convert the mash? ie does the Beta Amylase just keep nibbling off the ends of the glucose chain producing maltose to the point where the Alpha would make little difference? Information I have read suggests that Beta Amylase is slow working enough to still be active after 2 hours.
The more I type the more Im answering my own question. I guess even at 60 Deg C Alpha Amylase is still working but just not at its optimum range. Enzymes are not a light switch I guess.
So my original question is still.... What type of mash schedule do commercial breweries use?
Steve
All-grain brewers are aware that Beta and Alpha Amylase enzymes break the chains of glucose that form starch, but im trying to figure out what happens in the real world. With a commercial breweries setup im sure they don't do a simple single step infusion mash.... or do they.
Even with my BM im experimenting with a long rest (60min) at 60 deg C and a short rest (30min) at 70 deg C with a 15min mashout at 76 deg C.As Beta Amylase is slower acting that Alpha this schedule has been giving me good fermenting worts.
One question I have is......would an extended mash (2 or 3 hours) in the Beta range (60 deg C) fully convert the mash? ie does the Beta Amylase just keep nibbling off the ends of the glucose chain producing maltose to the point where the Alpha would make little difference? Information I have read suggests that Beta Amylase is slow working enough to still be active after 2 hours.
The more I type the more Im answering my own question. I guess even at 60 Deg C Alpha Amylase is still working but just not at its optimum range. Enzymes are not a light switch I guess.
So my original question is still.... What type of mash schedule do commercial breweries use?
Steve