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Clibit
Robbie wrote:
Seriously if you are having problems with higher than expected gravity readings I think AMG is the solution, 1-2g of AMG in your mash will eat those long dextrin chains like all get out and it has a much higher temperature range than beta amalyse meaning that it will work right through until mash out.  Dry your beer out nicely.


I dunno, i tend to think if you are having problems with high final gravity then I would prefer to identify the reason because it's unusual and it should be possible to solve it without recourse to enzymes. If all else fails though...
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Pesho77
Robbie wrote:
I think brewers can do short mashes simply because the life of an enzyme is so relatively short.  The perception is that if you mash longer it will give the enzyme more time, but at temps as low as 62 Celsius, half of its activity is gone after only 18 min! If you increase the temp even by a few degrees to 64 half its activity is gone by about 10 mins!  62C for 15 minutes sounds perfectly acceptable, after all its half life is only eighteen minutes anyway.  Seriously if you are having problems with higher than expected gravity readings I think AMG is the solution, 1-2g of AMG in your mash will eat those long dextrin chains like all get out and it has a much higher temperature range than beta amalyse meaning that it will work right through until mash out.  Dry your beer out nicely.


 So what does this mean do we  only need a pH of 5.2 and a 15 min mash @ 62c for maximum extraction ? that isn't what im seeing or hearing.

 So if its half life is 18 mins its still active for at least 30 mins but with an ever decreasing effectiveness, so there is a point that mashing longer becomes pointless / inefficient but I cant see that being 15 mins.

 Pesh 
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Robert

Pesho77 wrote:


 So what does this mean do we  only need a pH of 5.2 and a 15 min mash @ 62c for maximum extraction ? that isn't what im seeing or hearing.

 So if its half life is 18 mins its still active for at least 30 mins but with an ever decreasing effectiveness, so there is a point that mashing longer becomes pointless / inefficient but I cant see that being 15 mins.

 Pesh 

If the half-life is 18 mins, that means 18 = 1/2, 36 = 1/4, 54 = 1/8. So a not insignificant amount left after an hour. A tenth or so?

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Pesho77
I think id still target 45 mins at least (with out adding more malt) and thats after the pH comes in to range.

 Pesh
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