Amylase Enzyme how much to use

[greggor]

I have 2 separate Belgium brews that are stuck at 1.022. I m pretty sure the problem is my mash getting too hot as I was recirculating the wort while direct firing the bottom of the mash tun both mashes were originally 149 and 147 respectively. So now I bought some Crosby and baker Amylase Enzyme and I want to add some to see if I can get the Trippels to ferment down further. I plan to boil the Enzyme in a small amount of water and add it to my stuck Trippel along with some healthy WLP 001 yeast. Anybody have success doing this and I'm not sure how much Enzyme to use. The container says 1 TSP per 5 gallons but I think that may be for wine??

[ajdelange]

Don't boil it! That will denature it as surely (more surely really) than a mashout rest at 170 °F.

[greggor]

Thanks for that tip I'll just preboil the water and then bring it down to 70 f before stiring in the Enzyme. Any idea how much to use for 5 gallons?

[ajdelange]

I'd go with the manufacturers recommendation. The Crosby and Baker stuff is definitely intended for beer (wine doesn't have much starch in it). Don't be too disappointed if you don't get the result you expect/desire. There are lots of things besides incomplete conversion which can cause yeast to stall at a higher gravity than desirable. As you intend to repitch, you might want to try that first and see if the fermentation takes off again (from 1.022 it isn't going to be very spectacular) and use the enzyme if the yeast by themselves don't get it going.

[Quin]

I doubt it's an unfermentable wort/dextrin problem. It's probably a lack of aeration/yeast health issue. I would pitch a fresh starter at high krausen before I added the alpha enzyme. Unless your fermentaqtion is still chugging, you will have to add fresh yeast anyway.

On future batches, you can ferment out your post boil hydrometer sample with the slurry remaining after you pitch your yeast. Leave it out at room temperature and cover with foil. It will usually ferment a couple points lower than your batch, but will give you an idea of the fermentability of your wort.

[boobookittyfuk]

does the enzyme give any sort of concentration?

it might be in the units of "IU" (international units)

if it does, then there might be a way to calculate the amount you need to add.

My advice would be to add 1/10th the amount you think you need. wait. and see if you should add more or not.

1.022 is not a high final gravity. I can bet $20 that 98% if judges cannot tell the difference between a final gravity of 1.016 and 1.022!

[jamilz]

A big problem is that the enzymes will keep working and you might end up with a very thin beer.

I agree with the other poster about doing a force test. You should put a sample in a separate container, add a bunch more yeast (some dry american type yeast) and keep it around 85F and see how far it attenuates.

Chances are it was a yeast/nutrient/health/ferment issue and there is just a bunch of unfermented maltose in there.

If you try adding more yeast to the beer, make sure it is actively fermenting, otherwise it will just sink to the bottom and sit there. The current level of alcohol and lack of simple sugars is going to keep the yeast from starting on its own.

[11amas]

I am thinking back to the Shea Comfort episode and the addition of convertase (a starch/sugar cleaving mixture?). This, amylase, beano, could be added in very small amounts and they would only perform a portion of their work, right? If you undershot, added some active yeast, waited three days, and checked gravity...do you think you could control the process or will any concentration of the enzyme act on all of the remaining starch?

if I am rambling it is due to all of the alcohol...I sound coherent in my mind though...

Go Pope!