A question about amylase

[Zem]

Hello all,

I am trying to better understand how fermenting grain works. If I added amylase from another source would un-toasted un-sprouted grain convert to sugar at the right temperature? Or is toasting necessary? Or is sprouting and toasting necessary?

Kind of a weird question, but I figured folks here might know...
thanks

~wolfie

 

[Medsen Fey]

The purpose of sprouting the grain is to get the enzymes to maximum levels so you can covert all the starches to sugars. If you add amylases, you will get conversion of the starches even if the grain is not sprouted.

 

[Dan McFeeley]

Hello all,

I am trying to better understand how fermenting grain works. If I added amylase from another source would un-toasted un-sprouted grain convert to sugar at the right temperature? Or is toasting necessary? Or is sprouting and toasting necessary?

Kind of a weird question, but I figured folks here might know...

Hard to say. What source are you thinking of? Amylase is presant in human saliva, in ancient cultures folk would chew and spit the mash before fermentation of the "beer." This method wasn't temperature dependant.

--

 

[YogiBearMead726]

If you decide to use unmalted grain (unsprouted, not toasted), make sure you crush it up so that the amylase can get at the starch better.

As for toasting, that changes the flavor given by the grains. If you want, you could toast your own grains to get more depth of flavor.

 

[akueck]

I would recommend at least a light toast. Beer is made from kilned grains so by using untoasted grain you will notice a bit of a "raw" flavor not found in your typical beer. It's not bad, but you will definitely drink it and say "this is not quite beer".

Crushing the grain is basically essential. Toasting increases the friability of the grains, so crushing becomes easier. Sprouting then toasting really helps with crushing, but is a lot more work. I'd also recommend cooking the grain in excess water before cooling & adding the enzymes. The cooking helps break down the cells to expose the starches, and the excess water makes sure those starch blobs explode.

If you're adding just amylase, you might have a hard time getting clear wort. I know I did. A protease will help clear it up and give you a smoother lauter. I used green papaya skins (two or three thumb-sized slices for ~2 lbs of grain), but you can also use meat tenderizer from the store (if you can find it without added salt) or fresh pineapple juice (canned doesn't work). You don't need much; hold it at around 100-120 F for ~20 minutes to let that enzyme work. Green papaya is commonly used for salad in Thai cuisine, so if you've got an Asian market you might find it there. The "industrial waste" of the interior of the papaya makes a great salad: just julienne and add fish sauce, tomato, & green beans. Top with crumbled peanuts.