I, thoroughly, enjoyed the video. There's no need for a 90 minute rest because Alpha is long gone. Use Iodine to test for starch after 30 minutes. To make home brew richer, stabile and more balanced boil some of the mash for an hour and use the boiling mash to raise the main mash temperature to 140F, 60C for 45 minutes. After the 45 minute rest ends use boiling water to increase mash temperature to 153F, 67C for 20 minutes. after the rest ends use boiling water to increase mash temperature to 158F, 70C for 10 minutes. Sparge, do not mash out. Alpha deals with starch and the enzyme is responsible for liquefaction and saccharification. Alpha liquefies the amylose starch chain at a 1-4 link making two chains. The one piece is called the reducing end and the other piece is the nonreducing end. The reducing end contains sweet tasting, nonfermenting, types of sugar. The nonreducing end is glucose. The only purpose of Alpha is to release glucose, one of the three building blocks of life, from starch. Glucose is responsible for primary fermentation. Our saliva contains amylase and it works quite well at 98.6F, 37C. The rest at 140F, 60C will activate Beta and conversion will occur. Beta converts glucose released by Alpha during liquefaction into complex types of sugar, maltose and maltotriose, the types of sugar that make ale and lager. When conversion occurs, secondary fermentation takes place. During the rest at 140F, 60C dextrinization and gelatinization will begin, as well, and continue through the other rest temperatures because Alpha will liquefy the starch that burst in the boiling mash. Boiling the mash causes heat resistant, complex starch, amylopectin, to burst. Amylopectin contains A and B limit dextrin which are tasteless, nonfermenting, types of sugar responsible for body and mouthfeel in beer. When Alpha liquefies the starch dextrinization and gelatinization. In the single temperature method the temperatures are not high enough to cause the starch to burst before Alpha denatures and the starch ends up unused in the spent mash. Amylopectin is the richest and most expensive part of malt, it makes up the tips of malt. The other starch is simple starch, amylose, which contains sweet tasting, nonfermenting types of sugar and simple sugar glucose. The finest ale and pils are made from dextrinous extract, not from sweet sugar and glucose laden extract. The only time dextrinization occurs in the single infusion method happens when amylose contains a 1-6 link in the amylose starch chain which is extremely rare. Homebrew books make it appear that dextrinization occurs every time mash is rested at a high temperature. The method that you use is the single temperature infusion method and homebrew malt is high modified, high protein malt. The method and the malt are used for making malt whiskey. The beer is called distillers beer, the slang term for distillers beer is moonshiners beer. A distiller uses a rest temperature at 150F, 66C because Alpha releases more glucose and less sweet tasting, nonfermenting sugar within an hour. The high temperature denatures enzymes that make ale and lager because Beta extends the length of their process. Try out under modified, low protein, malt. Weyermann floor malt is an example. Under modified malt is richer in enzyme content and low protein malt contains more sugar. If you enjoy producing distiller beer use Marris Otter, Halcyon and Golden Promise, they are well known, high quality, distillers malt. Obtain the spec sheets for the malt and purchase the malt with the lowest protein content and the lowest modification. Someone, I can't remember who, produces eight percent protein Marris Otter, that's the malt to use. The enzymes are beaten up in the malt due to over modification and diastatic power is low. Don't add corn or rice, unless, six row malt is added. Depending on how high the modification is, a mixture of Alpha-Beta amylase would need to be added to make ale with the malt. Modification is listed as Kolbach and SNR on a malt spec sheet. A spec sheet comes with every bag of malt and it's used to determine quality of malt before buying it. Without a spec sheet recipes are useless. A recipe that recommends purchasing pale malt is similar to asking a person to purchase a two door car without offering any specs.
I, thoroughly, enjoyed the video. There's no need for a 90 minute rest because Alpha is long gone. Use Iodine to test for starch after 30 minutes.
To make home brew richer, stabile and more balanced boil some of the mash for an hour and use the boiling mash to raise the main mash temperature to 140F, 60C for 45 minutes. After the 45 minute rest ends use boiling water to increase mash temperature to 153F, 67C for 20 minutes. after the rest ends use boiling water to increase mash temperature to 158F, 70C for 10 minutes. Sparge, do not mash out.
Alpha deals with starch and the enzyme is responsible for liquefaction and saccharification. Alpha liquefies the amylose starch chain at a 1-4 link making two chains. The one piece is called the reducing end and the other piece is the nonreducing end. The reducing end contains sweet tasting, nonfermenting, types of sugar. The nonreducing end is glucose. The only purpose of Alpha is to release glucose, one of the three building blocks of life, from starch. Glucose is responsible for primary fermentation. Our saliva contains amylase and it works quite well at 98.6F, 37C.
The rest at 140F, 60C will activate Beta and conversion will occur. Beta converts glucose released by Alpha during liquefaction into complex types of sugar, maltose and maltotriose, the types of sugar that make ale and lager. When conversion occurs, secondary fermentation takes place.
During the rest at 140F, 60C dextrinization and gelatinization will begin, as well, and continue through the other rest temperatures because Alpha will liquefy the starch that burst in the boiling mash. Boiling the mash causes heat resistant, complex starch, amylopectin, to burst. Amylopectin contains A and B limit dextrin which are tasteless, nonfermenting, types of sugar responsible for body and mouthfeel in beer. When Alpha liquefies the starch dextrinization and gelatinization. In the single temperature method the temperatures are not high enough to cause the starch to burst before Alpha denatures and the starch ends up unused in the spent mash. Amylopectin is the richest and most expensive part of malt, it makes up the tips of malt. The other starch is simple starch, amylose, which contains sweet tasting, nonfermenting types of sugar and simple sugar glucose. The finest ale and pils are made from dextrinous extract, not from sweet sugar and glucose laden extract. The only time dextrinization occurs in the single infusion method happens when amylose contains a 1-6 link in the amylose starch chain which is extremely rare. Homebrew books make it appear that dextrinization occurs every time mash is rested at a high temperature.
The method that you use is the single temperature infusion method and homebrew malt is high modified, high protein malt. The method and the malt are used for making malt whiskey. The beer is called distillers beer, the slang term for distillers beer is moonshiners beer. A distiller uses a rest temperature at 150F, 66C because Alpha releases more glucose and less sweet tasting, nonfermenting sugar within an hour. The high temperature denatures enzymes that make ale and lager because Beta extends the length of their process.
Try out under modified, low protein, malt. Weyermann floor malt is an example. Under modified malt is richer in enzyme content and low protein malt contains more sugar.
If you enjoy producing distiller beer use Marris Otter, Halcyon and Golden Promise, they are well known, high quality, distillers malt. Obtain the spec sheets for the malt and purchase the malt with the lowest protein content and the lowest modification. Someone, I can't remember who, produces eight percent protein Marris Otter, that's the malt to use. The enzymes are beaten up in the malt due to over modification and diastatic power is low. Don't add corn or rice, unless, six row malt is added. Depending on how high the modification is, a mixture of Alpha-Beta amylase would need to be added to make ale with the malt.
Modification is listed as Kolbach and SNR on a malt spec sheet. A spec sheet comes with every bag of malt and it's used to determine quality of malt before buying it. Without a spec sheet recipes are useless. A recipe that recommends purchasing pale malt is similar to asking a person to purchase a two door car without offering any specs.
Make a video if you have so much to say 😂