Introduction

Most brewers seem to emphasize a portion of the brewing process. For some, it is hopping and boil schedules. For others, it may be ensuring esthetics such as mouthfeel and foam retension. For me, it is the mash schedule. The reason for these focus areas is often the styles of beer in which the brewer chooses to specialize. Since one of my favorite styles is Bavarian Weisse, the mash schedule takes strong precedence in my process. However, I believe the mash schedule is very important for all styles.

Below I summarize the enzimes that are active at various mash temperatures and the their influence on the final product. The sources for this information are cited at the bottom of this page.

Enzime Summary

Enzyme Temp Range Temp Optima pH Range
Phytase 86-128 F No Data 5.2-5.3
Ferulic Releasing 104-113 F 111 F No Data
Peptidase 113-122 F 113 F @ 4.2 pH 4.2-5.3
Protease 122-140 F 122-131 F @ 4.6-5.0 pH 4.2-5.3
Beta Glucanase 95-140 F (non-continuous) 104-113 F, 140 F 4.5-4.8
Beta amylase 126-144 F 140-149 F 5.2-5.7
Alpha amylase 149-158 F 155-158 F 5.2-5.7


Enzime Descriptions

Phytase: Acidifies mash by converting phosphates in mash to acidic compounds. The process is slow and can take up to 2-3 hours. This method is rendered ineffective if the water used in the mash is high in cabonates. If the water has 50-100ppm calcium ions and it's pH is below 7.2 this rest is superfluous.

Ferulic Releasing: Ferulic acid is important when producing Bavarian Weisse. It must be present for Bavarian yeast to produce the chemicals that give Babarian Weisse's their unique flavor profile. Slowly stepping through this temperature range may be sufficient. However, I do a short rest here when brewing a Weisse.

Peptidase: Releases yeast nutrients. Important for mashes with > 10% starch adjuncts. This rest is superfluous when using fully modified malts. In fully modified malts the protiens are already degredated as a result of the malting process. In that case, you have no control over the resulting types of protiens. All possible effects this enzime has on a finished beer remain unknown.

Protease: Increases foam stability and reduces haze. Viscocity is also thought to be influenced. This rest is superfluous when using fully modified malts for the same reason as stated above. All possible effects this enzime has on a finished beer remain unknown.

Beta Glucanase: Degrades filter clogging gums. Typically, this is a non-issue for homebrewers due to scale.

Beta amylase: Converts starches into short chained, easily fermentable, sugars. Works slower than Alpha amylase. May take 90-120 minutes for full conversion depending upon pH.

Alpha amylase: Converts starches into medium chained, less fermentable, sugars. Achieves full conversion quickly at the high end of the temperature range, 15-20 minutes at 158 F. May take 45 to 60 minutes at temperatures down to 150 F.


Source: The Home Brewers Companion, 1994 Charlie Papazain
Source: German Wheat Beer, 1992 Eric Warner

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