|
|
Post by Ken on Oct 13, 2021 7:49:26 GMT -6
Anyone here use it at all? I bought some awhile back after having a number of German styles (mostly helles and pilsner) that had such a nice, crisp & dry finish. But the bottle just sat in the brewery and I had never used it. It says to use "½ tsp for 5 gallons". I was at my local supply house awhile back and asked the woman who works there if she uses it and she said "Yes, sometimes. I use it in the mash and also in the fermenter". A couple weeks ago I made a gold lager (75% pils, 25% munich 1, Edelweiss hops) and used ¼ tsp in the mash just to see if it would make any difference. The harvested yeast from that batch was used in a helles yesterday and there was about an inch of very clear beer on the top of the yeast so I carefully poured a bit into a glass and tasted it... very crisp and dry. I used another ¼ tsp in the helles yesterday. I wouldn't use it in every batch and every style but with helles needing to be "malty but with a dry finish" it seems like a good tool. Lefty sent me a crowler of that StitchHouse Helles however long ago and I commented on how dry the finish was and wondered how they got their helles malty and crisp at the same time. This seems like one way to do it. I could see it being helpful in one of these brut-style beers too.
|
|
|
|
Post by Leftympfrmde on Oct 13, 2021 8:09:15 GMT -6
used Amylase in quite a few brews. normally, I put it in the mash. it helps break down sugars to be simple as possible. Done it with Brut IPAs and Big, Ignorant stouts. from what I've read and from experience, The Enzyme likes to sit a cozy between 150-155 degrees in the mash. any higher it kills off the enzyme.
stuff works great in making a super fermentable wort! the last barrel project, 6 of us made 30 gallons of a stout that averaged out 1.080 OG. they all finished at 1.000 (!) before racking to the barrel.
It was the driest, 10.5% stout you'd ever drank. Great call back to Stitch House- putting 2 and 2 together now; our stout was bone dry in gravity, but it still had really rich malt character.
Think your on to something, Ken. Curious on how the end results will be with the beer you made with the Amylase. Never thought to put in a helles- if the results work out for you, I may have to give it a try.
|
|
|
|
Post by drez on Oct 13, 2021 8:21:03 GMT -6
I have used fungal alpha amylase but I think that is different than Amylase Enzyme. The fungla alpha amylase will give you a consistent 85% attenuation( with a lower limit of 1.006, dry enough for me).
|
|
|
|
Post by Ken on Oct 13, 2021 9:09:57 GMT -6
I'm not going to use it in any other beers until I taste these two. Most of the upcoming beers will be run-of-the-mill ales that wouldn't require the AE anyway. All of this said, I made some Mexican-style gold lagers over the summer with Omega 113 and those had an acid addition during the boil. These were pilser, some vienna and flaked corn and they came out very crisp and dry. It may have been that acid addition giving the beer a crisp snap but the 113 may also be a higher attenuater so I would want to be careful not to make something that was mouth-puckeringly dry. You can only go so far with it. On the helles yesterday the mash temp was 149.4° so the AE was probably comfortable. I'll update this later. The one gold lager is kegged, cold and carbed but probably won't be tapped for awhile. Cheers Beerheads.
|
|
|
|
Post by brewbama on Oct 13, 2021 18:04:45 GMT -6
|
|
|
|
Post by gusso on Oct 13, 2021 18:43:10 GMT -6
I guess I'm interested but I'm usually finishing quite low on most beers since I crush hard and mash low.
|
|
