Activity of Amylolytic Enzymes in Thick Mashes. Robert Muller and Evelyne Canterranne, BRF International, Nutfield, Surrey RH1 4HY England. J. Am. Soc. Brew. Chem. 52:0056, 1994.

Although it is possible to increase wort sugar concentration by increasing mash thickness, there is a natural limit to this approach. For example, at a liquor-to-grist ratio of 2:1, the efficiency of extraction is greatly reduced. It is possible to improve the efficiency of thick mashes by the addition of certain exogenous enzyme preparations. Such commercial products may be used in a pilot brewery mash to obtain efficient extraction at a liquor-to-grist ratio of 2:1, but preparations vary in their effectiveness. This is partly due to the different concentrations of starch-degrading enzymes present but may also be due to the different susceptibility of these enzymes to sugar (end-product) inhibition. Through careful selection of enzyme preparation, it was possible to produce worts with a significantly increased gravity.

Keywords: Amylases, Inhibition, Mashing, Wort sugars