hist-brewing: ancient ale
itsatrap at gmail.com
Fri Feb 26 14:42:40 PST 2010
Well, for one, i believe that bourbon is done at a lower ph, not sure
which direction that pushes the curve. 2, it doesnt have to be a
complete process! maybe not as efficient as it could be, but it
sorry for the big link.
On Fri, Feb 26, 2010 at 3:24 PM, Daniel Butler-Ehle <dwbutler at mtu.edu> wrote:
>> Its an enzyme... keep it at temp long enough, it'll do it.
> Nope, it's a self-denaturing enzyme. Keep it at
> temp long enough and it disintegrates, whether
> or not it has been performing conversion.
> The rate of denaturing is dependent mostly on pH
> and temperature. At beer pH and 60C, alpha-amylase
> denatures in about two hours. At 75C, it only lasts
> about 45 minutes. At 40C, it can last around seven
> However, conversion progresses much more rapidly at
> the higher temperatures, so maximum efficacy for
> alpha-amylase actually occurs, IIRC, somewhere around
> But that's not necessarily the target temp for mashing,
> because beta-amylase, which has a different activity
> profile and temp range, is also important, so the
> usual target temp considers the combined effect at
> various temperatures.
> Dan Butler-Ehle
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