This forum is in desperate need of a sticky on enzymes for all-grain mashing. I noticed this as I am preparing my first AG brew. You guys have posted a lot of great info in different places.
Let me see if I can summarize the usage of different enzymes from what I've gathered around the forum and you can chime in with corrections and additions, and maybe we can get a formal sticky out of it. Here goes.
For maximum efficiency you want to do two mash rests at different temperatures. It seems the general consensus is to first hit ~170 °F with a thermostable alpha amylase to gelatinize the starches. Some home brewers actually get away with using an unmalted millet base by using this step. Also, some brewers do this step with malted grains but no enzyme. However it is not 100% required if you're using malted grains and aren't concerned with efficiency.
Thermostable amylase on the market:
Termamyl
Others?
The second step, needed to convert starches to sugars, is to hit 140-150 °F with another set of enzymes (this is where the enzymes get a bit confusing for me).
I see two main enzymes available for this step:
AMG-300L, which is an exo-alpha amylase
Diatase, which contains both alpha-amylase and beta-amylase
I'm not sure of the advantages and disadvantages of each, but I know there is concern about the timing of this, if rested for too long the wort will become too fermentable and finish thin.
I'm sure there is incorrect information in the above, please comment.
Let me see if I can summarize the usage of different enzymes from what I've gathered around the forum and you can chime in with corrections and additions, and maybe we can get a formal sticky out of it. Here goes.
For maximum efficiency you want to do two mash rests at different temperatures. It seems the general consensus is to first hit ~170 °F with a thermostable alpha amylase to gelatinize the starches. Some home brewers actually get away with using an unmalted millet base by using this step. Also, some brewers do this step with malted grains but no enzyme. However it is not 100% required if you're using malted grains and aren't concerned with efficiency.
Thermostable amylase on the market:
Termamyl
Others?
The second step, needed to convert starches to sugars, is to hit 140-150 °F with another set of enzymes (this is where the enzymes get a bit confusing for me).
I see two main enzymes available for this step:
AMG-300L, which is an exo-alpha amylase
Diatase, which contains both alpha-amylase and beta-amylase
I'm not sure of the advantages and disadvantages of each, but I know there is concern about the timing of this, if rested for too long the wort will become too fermentable and finish thin.
I'm sure there is incorrect information in the above, please comment.