Enzymes (alpha and beta amylase)
Term from the Brauwerkstatt brewing glossary, category “Brewing and equipment”.
Explanation
They convert starch into sugar during the mash. Beta amylase works best at 62–65 °C (144–149 °F) and makes very fermentable sugar (a drier beer); alpha amylase works at 70–72 °C (158–162 °F) and makes less fermentable sugar (more body).
Test your knowledge
What happens during mashing?
- Enzymes convert the starch from the malt into sugar
- The hops release their bitterness
- Yeast converts sugar into alcohol
Show answer
Correct: Enzymes convert the starch from the malt into sugar. During mashing, crushed malt and water are heated. Enzymes from the malt break the starch down into sugar.
At what temperature is the mash typically mashed out?
- About 100 °C (212 °F)
- About 50 °C (122 °F)
- About 78 °C (172 °F)
Show answer
Correct: About 78 °C (172 °F). At about 78 °C (172 °F) the enzymes are stopped and the wort runs off well during lautering.
What is a rest when mashing?
- Cooling overnight
- Holding a specific temperature so that enzymes can work
- The brewer’s lunch break
Show answer
Correct: Holding a specific temperature so that enzymes can work. Each rest favours certain enzymes, such as the maltose rest at around 63 °C (145 °F) or the saccharification rest at around 72 °C (162 °F).