Michael Armstrong — Newcastle, Australia asks,
“These two enzymes, although they work in live performance, behave in a different way in response to adjustments in mash thickness and mash temperature. That is due to the distinction of their stability at excessive temperatures. Alpha-amylase has an optimum vary from 149 to 158 °F (65 to 70 °C). The optimum vary for beta-amylase is 126 to 144 °F (52 to 62 °C).”
I carry out Brew-in-A-Bag, and am researching mash thickness, then I got here throughout this data in BYO which acquired me enthusiastic about the temperatures of mashing. If we want the alpha-amylase for the first strategy of breaking down the starch molecule chain, then beta-amylase to clip off maltose. Studying the optimum temperatures for these enzymes, then why wouldn’t mash temperature profiles have a stand at “149 to 158 °F (65 to 70 °C),” then again the temperature off to “126 to 144 °F (52 to 62 °C)” to optimize conversion?
The outdated alpha and beta amylase temperature conundrum! It does certainly appear that the temperature optima for these two enzymes is reversed for the aim of mashing. Beta amylase produces maltose by