ca fait un bail que je ne suis pas venu ici. J'ai reçu une notification quant à ce sujet. J'ai un peu (bcp) perdu la main. Après 43 brassins, j'ai cessé.
J'ai fait pas mal de recherches concernant les enzymes pour brasser des bières 100% sans gluten à partir de céréales crues... puis j'ai laissé tombé. Ca ne correspondait pas à ma façon de faire (rajouter des enzymes de synthèses... bof).
J'ai attendu, et j'attends... je cherche du mal de millet (ou sorgho) pour brasser 100% naturel.
J'essayerai de rebrasser à l'automne une 100% millet (si tout se passe bien), mais j'ai oublié pas mal de chose. Il faudrait que je m'y remette. Et le process est bien différent qu'avec le malt d'orge. Je vais étudier cela.
Je partage ci-dessous des échanges mail que j'avais eu avec Volker quand je me renseignais sur les enzymes (Volker Mueller Brautechniker / Braumeister Erbslöh Geisenheim AG - Leiter Branche Bier - Director Business Unit Beer) :
1ère réponse de sa part :
2ème réponse (mon mail et ses réponses en gras et souligné) :Dear Malibzh,
for the use of beer production without malt are several enzymes needed.
When you are using quinoa or buckwheat, special for gluten free beer, you must know, that you release also a lot 0f ß-glucans through the beer, during the mashing process. Reaction afterwards, a very bad lauter process in Lautertun. The reduce and prevent such a situation, we recommend our Beerzym Penta.
2nd issue is a reduction of proteins, buckwheat contains, 30% more proteins than classic barley malt. To bring the beer enough bright after fermentation and maturation, we recommend the usage of our Beerzym Saphir during mash process to ensure that as much as possible proteins are in liquid after mashing.
3rd issue, when you want to use unmalted cereals, we must add a high active a-Amylase to ensure a good gelatination and liquefaction of the starch. Here we recommend our If I bake buckwheat above 80 ° C for gelatinasion, I will not need Beerzym Amyl HT, though?.
4th and last point; when the starch is good liquefied, you need a glucoamylase for a good and fast saccharification. Here we recommend the usage of our Enerzyme HT.
I hope, this helps you a little bit for your future project.
Please find attached the TDS of the recommended products.
You´ll find also under our webshop, www.erbsloeh-craft-brewing.com the equivalent enzymes in smaller packaging size.
Greetings.,
Volker
3ème réponse (qui fut envoyée longtemps après les premier échanges) : (mon mail et ses réponses en gras et souligné)Thanks a lot.
I can not find your references on your site : www.erbsloeh-craft-brewing.com What is the equivalent product to :
- Beerzym Penta -> CraftZYM ruby
- Beerzym Saphir -> CraftZYM onyx
- Beerzym Amyl HT -> CraftZYM opal
- Enerzyme HT -> CraftZYM quartz
1 - Beerzym Penta is used to reduce viscosity and facilitate filtration after mashing ? Right ? -> Yes!!
2 - If I bake buckwheat above 80 ° C for gelatinasion, I will not need Beerzym Amyl HT ? -> When the buckwheat is malted not, if its unmalted yes!
thanks for you support.
I would like to brew raw cereals (and pseudo-cereals) only in the form of flakes, so already cooked. I intend to order products from you, but I will have some last few questions for you:
a. What's the difference betwenn Amyl and Amyl HT ?
The Amyl HT is the thermostable variance. For your described temperature range, the Amyl Version is enough to get a good liquefaction and gelantination of the starch.
b. In the product Amyl HT, the deactivation temperature of the enzyme is greater than 100 ° C. So when boiling, the enzyme will still be active. After boiling for example 60 minutes (classic), there is no activity available.
So it is better to take Amyl (what is its temperature of deactivation?) >85°C
c. Glucoamylase enzymes play about the same role as beta-amylase in converting starch into simple sugars. True ? Yes, because the glucoamylase breaks down dextrins to maltotriose, maltose and glucose.
d.In beer alpha amylase allows to obtain dextrins that are not fermentable. We can play on the temperatures, and the duration in a classic brewing. Can one with these enzymes proceed in the same way ...
That is to say 20 minutes of Beerzym Penta, then one goes up in temperature and one puts EnerEnzyme?
Or is it possible to use only one temperature rest and to pour both enzymes (Beerzym Penta and EnerEnzyme) at the same time to make them work simultaneously ? This temperature will give a beer more or less dry.
Single infusion mash is used in Craft brewing in UK and USA, here the brewer using Beerzym Amyl in combination with EnerZyme HT.
e. Better to use in order: (with pH check at each step)
- First : Beerzym Amyl 70°C - 80°C (Beta glucanase). Perfect temperature for gelantination and liquefaction of the starch!
- Second : Beerzym Penta : 50°C (Alpha amylase) Penta is a Pentosanase and ß-Glucanase mixture for better filtration in lautertun
- Last one : EnerEnzyme HT : 65°C (glucoamylase), can be used on the same temperature like Beerzym Amyl and on the same time.
- Mash out ? Heat up the mash to 80°C, best density for lautering.
Je me rends compte que leur site à évoluer, ainsi que leurs produits. J'archive le peu d'infos que j'ai eu à l'époque. Si cela peut servir j'en serais ravi.
Ken ar c'hentañ tro mignoned !
Mali
