Anyone using amylase?

Discussion in 'Grain, Hops, Yeast & Water' started by BeerCat, Jun 26, 2018.

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  1. Jun 26, 2018 #1

    BeerCat

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    Is anyone using amylase to make a drier beer? I would like to get the attenuation down on some lagers and just bought a bottle from MM.
     
  2. Jun 26, 2018 #2

    krispn

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    Nope but its quite the new thing in San Francisco for Brut IPA style!
     
  3. Jun 26, 2018 #3

    MyQul

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    I have some which I bought for a recipe from HBT but Ive nver gotten around to using it
     
  4. Jun 27, 2018 #4

    BeerCat

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    You can add it instead of priming sugar. The instructions are a little hard to follow though.
     
  5. Jun 27, 2018 #5

    BeerCat

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    What was it? I have read the instructions again and it makes a bit more sense. Normally added to the kettle but you can add it to the keg. I was thinking off adding it to raw beer and lager. The brut IPA takes too long and i doubt i want it that dry. Very interesting idea though.
     
  6. Jun 28, 2018 #6

    simon12

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    Doesn't a raw beer already have a load of it?
     
  7. Jun 28, 2018 #7

    MyQul

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    It was Ritchies Amylase, which comes in a powder form. I bought it to follow this reciepe https://www.homebrewtalk.com/forum/threads/miller-lite-really-triple-hopped.123937/
     
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  8. Jul 6, 2018 #8

    BeerCat

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    Thats a really good read. The question is if i add amalayse will it ferment down to 1000 and if so what will the beer taste like? If i start at 1030 that would give me 4%. I guess the only way i will find out is to try it.
     
  9. Jul 6, 2018 #9

    MyQul

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    You read all of it? I wondered where you've been :laugh8:

    Tbh, Ive read most of it. Yes it should ferment down to 1.000 or about 1.0002 at most. Iirc, from what it says, initially the beer tastes like sucking on a pharoah's sock and super dry but after condition (maybe 3-4 weeks iirc) it rounds out and tastes really nice
     
  10. Nov 2, 2018 #10

    BeerCat

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    After doing 3 batches I can confirm your Co**comparison is incorrect. The beer is not sweet but it is not puckering like a wine or cider. Drinking it a day after kegging. The effect of dry hopping seems more pronounced. Works better for me on a lower ABV wortj
     
  11. Nov 4, 2018 #11

    MyQul

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    Thats good to hear. It's just what I remember reading in the thread (not tried it myself) athumb..
     
  12. Nov 4, 2018 #12

    BeerCat

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    I am drinking another one now. 6.25% ABV which i diluted to 5.5% with a 3l hop tea. I prefer the wort to be around 1035 and that will give a 4.5% beer. People liked this but i can start to taste the booze in it.
     
  13. Jan 11, 2019 #13

    BeerCat

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    Anyone tried this yet? I am going to add some to the next RIS i do.
     
  14. Jan 12, 2019 #14

    BeerCat

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    Is maltodextrin fermentable with amylase?
     

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