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- Jul 16, 2012
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Hold the enzyme until after your mash - do a conversion test on the wort with iodine to see if you need it, then denature the enzyme as soon as possible. By that, I mean wait until your wort is ready to boil, add the enzyme, and keep checking with iodine every few minutes. Unless you want Bud Light, as soon as the wort passes the iodine test, start boiling. Your problem using the alpha-amylase will be that the non-malt variety is more heat-stable and will chew through the dextrines as well, giving you more fermentables than less. I agree with your assessment - brewing is cooking for engineers - but what I find "artistic" is a well-crafted German pilsner. Another might find a Belgian IPA a work of art - I find it vaguely poisonous tasting. Nice to see you're "into" it and are trying to save a recipe. You might get something great, you might get swamp water but you will get beer and since it's your own, you will enjoy it.