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Preparation of a Low Carbohydrate Beer by Mashing at High Temperature with Glucoamylase
Author(s) -
Matthews Sara L.,
Byrne Henry,
Hennigan Gerard P.
Publication year - 2001
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.2001.tb00090.x
Subject(s) - mashing , brewing , chemistry , food science , high gravity , chromatography , boiling , protease , fermentation , enzyme , biochemistry , organic chemistry
A malt grist, supplemented with glucoamylase (1,4‐α‐D‐glucan glucohydrolase, EC 3.2.1.3), was mashed isothermally at 70°C to produce wort with a real fermentability of over 87% and beer with a residual carbohydrate content of less than 0.75% w/v at an original gravity of 42°S. The effects of varying mash pH, calcium content, glucoamylase addition rate and mash conversion time were investigated. The process was effective even with undermodified malt. Pilot scale brewing trials shozved no adverse effect on beer foam quality when the glucoamylase preparation had a specified range of protease side‐activity. The process has the advantage of ensuring glucoamylase inactivation during wort boiling while being shorter than the alternative of enzyme treatment of wort prior to boiling.