Fermentation Symposium—Part II Application of a Commercial Barley Beta-Amylase in Brewing.
Norris, K. and Lewis, M.J.
Food-grade barley beta-amylase, commercially
available in bulk, was tested on the laboratory and pilot-plant scale to
evaluate its potential utility in mashing. When mash temperature was
varied between 60 and 80°C and adjunct ratio between 0 and 98%, wort
fermentability was affected more than extract yield. Therefore, mashing
appears to be a beta-amylase limited process. When used in the
fermentation, barley beta-amylase markedly increased fermentability and
may find special application in the production of reduced dextrin beers.
Keywords: beta-Amylase, Brewing, Enzymes,