CAD_NZ_Brewer
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- Joined
- Nov 4, 2018
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Hey All,
I am relatively new to all grain brewing, and use the BIAB method.
For my next batch, a friend and I are going to make a GF Lager. I haven't made a GF beer before so have been reading a lot, but am still a bit confused about when to add Amylase Enzyme during the mash. Also, which mashing method I should use is confusing also.
I think that Decoction Mashing may provide the best results. Has anyone ever used this method? Here is the steps for Decoction that I have found would work best for us:
1. Heat 5 gallons of water to 44C and mix in crushed malt
2. Rest at 40C for 10 minutes
3. Remove 1/3 of the mash and boil for 20 minutes
4. Add back to main mash and rest at 60C for 30 minutes
5. Remove 1/3 of the mash and boil for 20 minutes
6. Add back to main mash and rest at 71C for 30 minutes
7. Remove 1/3 of the mash and boil for 20 minutes
8. Add back to main mash and rest at 75C for 60 minutes
9. Sparge with 3.5 gallons of water at 76C
It doesn't say anything about when to add the enzyme. Also, I think the only enzyme we have been able to source in NZ is Alpha, similar to this one:
https://www.haurakihomebrew.co.nz/turbo-yeast-other-wash-ingredients/636-alpha-amylase-enzyme.html
My Recipe is:
I know there are several questions in here but any help would be greatly appreciated.
I am relatively new to all grain brewing, and use the BIAB method.
For my next batch, a friend and I are going to make a GF Lager. I haven't made a GF beer before so have been reading a lot, but am still a bit confused about when to add Amylase Enzyme during the mash. Also, which mashing method I should use is confusing also.
I think that Decoction Mashing may provide the best results. Has anyone ever used this method? Here is the steps for Decoction that I have found would work best for us:
1. Heat 5 gallons of water to 44C and mix in crushed malt
2. Rest at 40C for 10 minutes
3. Remove 1/3 of the mash and boil for 20 minutes
4. Add back to main mash and rest at 60C for 30 minutes
5. Remove 1/3 of the mash and boil for 20 minutes
6. Add back to main mash and rest at 71C for 30 minutes
7. Remove 1/3 of the mash and boil for 20 minutes
8. Add back to main mash and rest at 75C for 60 minutes
9. Sparge with 3.5 gallons of water at 76C
It doesn't say anything about when to add the enzyme. Also, I think the only enzyme we have been able to source in NZ is Alpha, similar to this one:
https://www.haurakihomebrew.co.nz/turbo-yeast-other-wash-ingredients/636-alpha-amylase-enzyme.html
My Recipe is:
- 7 lbs White Sorghum Malt (mash/sparge)
- 3 lbs Flaked Rice (mash/sparge)
- 1 lb Flaked Corn (mash/sparge)
- 1 oz Tettnanger Whole Hops (90 min)
- 1 tsp Irish Moss (15 min)
- 1 lb Light Brown Sugar (1 min)
- 1.5 lb Honey (1 min)
- Dry Lager Yeast
I know there are several questions in here but any help would be greatly appreciated.