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Brewery Setup Blog
Typical Enzyme Ranges in the mash
- Mar 15, 2016
- helen
- 7998
- Mashing
Typical Enzyme Ranges in the mash
The starches in the mash are about 90% soluble at 130 째F and reach maximum solubility at 149째F. Both malted and unmalted grains have their starch reserves locked in a protein/carbohydrate matrix which prevents the enzymes from being able to physically contact the starches for conversion. Unmalted grain starch is more locked-up than malted. Crushing or rolling the grain helps to hydrate the starches during the mash. Once hydrated, the starches can be gelatinized (made soluble) by heat alone or by a combination of heat and enzyme action. Either way, an enzymatic mash is needed to convert the soluble starches to fermentable sugars.
Typical Enzyme Ranges in the mash
Note: (t℉=1.8t℃+32) The above numbers were averaged from several sources and should be interpreted as typical optimum activity ranges. The enzymes will be active outside the indicated ranges but will be destroyed as the temperature increases above each range.
Edited by Sandy
Sales Manager in Tiantai Company
Email: brew@cnbrewery.com
The starches in the mash are about 90% soluble at 130 째F and reach maximum solubility at 149째F. Both malted and unmalted grains have their starch reserves locked in a protein/carbohydrate matrix which prevents the enzymes from being able to physically contact the starches for conversion. Unmalted grain starch is more locked-up than malted. Crushing or rolling the grain helps to hydrate the starches during the mash. Once hydrated, the starches can be gelatinized (made soluble) by heat alone or by a combination of heat and enzyme action. Either way, an enzymatic mash is needed to convert the soluble starches to fermentable sugars.
Typical Enzyme Ranges in the mash
| Enzyme |
Optimum Temperature Range |
Working pH Range | Function |
| Phytase | 86-126t℉ | 5.0-5.5 | Lowers the mash pH. No longer used. |
| Debranching (var.) | 95-113t℉ | 5.0-5.8 | Solubilization of starches. |
| Beta Glucanase | 95-113t℉ | 4.5-5.5 | Best gum breaking rest. |
| Peptidase | 113-131t℉ | 4.6-5.3 | Produces Free Amino Nitrogen (FAN). |
| Protease | 113-131t℉ | 4.6-5.3 | Breaks up large proteins that form haze. |
| Beta Amylase | 131-150t℉ | 5.0-5.5 | Produces maltose. |
| Alpha Amylase | 154-162t℉ | 5.3-5.7 | Produces a variety of sugars, including maltose. |
Edited by Sandy
Sales Manager in Tiantai Company
Email: brew@cnbrewery.com
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