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Enzymes in the fermenterPosted on September 16, 2012 by Kai

You may remember the recent post about the Infinium’s patent pending brewing process and itsmention of enzyme extracts in the fermenter. I recently brewed a Hopfen Weisse inspiredWeissbier IPA where the wort fermentability was unexpectedly high. I decided that this was anopportunity to test the use of enzymes in the fermenter. So I took about 1800 ml of the young

beer after primary fermentation and split it into three 600 ml batches. One became the control,one received an enzymatic malt extract and the last one got some Beano. I heard that Beano hasthe tendency to create “rocket -fuel” and I wanted to test this.

mashing the enzymatic malt extract

The instructions for the enzymatic malt extract came from this patent for low calorie beer wherean enzymatic malt extract is prepared using a 30 min mash at 60 C. This kills most of the

bacteria but keeps enough b-amylase active to be useful in the fermenter. Killing bacteria isimportant since the extract will be added directly to the fermenter without any boiling. I wascurious if this really works since spent grain, which is raised to even higher temperatures forlonger times during mashing, seems to be loaded with microbes. A fact for which I get a

pungent reminder when I open a mash tun I forgot to clean on brew day.

The mash consisted of 70 g milled Pilsner malt and 360 ml reverse osmosis water. I was not tooconcerned about getting the correct mash pH. After all, I only needed enzyme extraction andsome level of pasteurization. Set in a water bath I was able to hold a steady temp of ~60 C for

30 min. Temperature control of small volumes is challenging. A well insulated and pre-heatedthermos may work too.

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Filtering the enzymatic malt extract

The malt extract was filtered through a paper towel set into a funnel. Its extract content ended up being 10 Plato. This amounts to 75 % conversion efficiency. Not that this efficiency mattersmuch, but I took the extract content of the malt extract into account when calculating thecorrected starting extract for the beer. 53 ml of this malt extract was added to the 600 ml beer.About 8% of its volume. There was no science behind this ratio. Too much and I would dilutethe beer too much and too little I would not add enough enzymes.

The Beano I used came in pill form and I dissolved one pill in 100 ml water. Beano’s strength is

measured in GAU (GlucoAmylase Units). One Glucoamylase Unit (GAU) is the amount ofenzyme activity that will liberate on (1) gram of reducing sugar as D-glucose per hour under theconditions of the GA Assay (Vri 511.002). (source http://vitallifeproducts.com ). 22 ml of thissolution went into one of the beer samples which added about 110 GAU per liter beer.

20 ml water were added to the control to lower its original extract since the other 2 experimentsalso lowered the starting extract of the beer.

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The 3 fermentations immediately after being prepared

The following morning (about 10 hour later) I noticed strong fermentation activity in thefermentation with malt extract. The Beano fermentation showed some low activity. But since Idid not control the actual amount of enzymes that went into each, it is perfectly reasonable thatthe Beano fermentation ended up will less enzymes than the malt extract fermentation.

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10 hours later, the malt extract fermentation shows the most activity

After 9 days I concluded that all fermentations were done and I bottled the beers.

After 9 days

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To carbonate the beer I added 4.3 g dissolved table sugar to each 500 ml bottle and some yeast.

I also got an opportunity to measure the current extract and pH. Most importantly I was able totaste uncarbonated samples. Here are the stats:

control

malt extract

Beano

corrected starting extract 17.8 17.7 17.7 Plato

days fermented 9 9 9 days

Final extract 4.3 2.5 2.2 Plato

ADF 75.9% 85.9% 87.6%

pH 4.48 4.4 4.35

As expected the addition of enzymes boosted attenuation. Beano seems to digest more dextinsthan a malt extract. I wonder to what extent the difference is caused by limit dextrins (1-6glucose links), which can only be broken by limit dextrinase, an enzyme which likely did notsurvive the 30 min mash at 60 C. Beano’s glucoamylase is likely able to cleave both the 1 -4 andthe 1-6 links found in starch leaving only glucose and no limit dextrins.

It was surprising, however, that even with enzyme use during fermentation the apparentattenuation stayed in the mid 80′s. This suggests that the low wort fermentability may not have

been the result of incomplete starch and dextrin break-down during the mash. After all, I wasgoing for very fermentable wort and held 30 min rests at 55 C, 63 C and 65 C followed by a 45min rest at 72 C. I was expecting to get an attenuation limit in the high 80′s with this mashschedule.

There was also a drop in pH. I contribute this to the extended fermentation activity, which waslonger for Beano compared to the malt extract.

So much for the metrics, here are some brief tasting notes:

control: No noticeable off flavors. While this was a Weissbier yeast, it is a yeast that producesonly limited amounts of phenolics. The mouthfeel is rather thick and the beer does not have therefreshing IPA character that I was going for

enzymatic malt extract: No off flavors. Whatever surviving microbes came in from the malt didnot take hold and spoil the beer. I’ll have to see how this develops as the beer sits in the bottle fora month. The mouthfeel was much lighter and more easy drinking than the control. This was thetaste I was shooting for.

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Beano: No off flavors either. The mouthfeel was even lighter than the malt extract version. But itwas not the dreaded “rocket fuel” that others have gotten from Beano before. I think this versionfelt a bit too thin in its taste, though. I’ll have to defer to tasting a carbonated sample.

Conclusion

I think enzymatic malt extract in the fermenter works. It appears to be a viable option forcreating highly attenuated high alcohol beers and I plan on using it on a full size batch in thefuture. I don’t know if it is a practical option for fixing low wort fermebtability in lower gravity

beers since they may become too thin. After all, the enzymatic reactions will continue until allsubstrate, i.e. dextrines, is gone.