VIEW ARTICLE    DOI: 10.1094/ASBCJ-43-0096

Application of a Commercial Barley β-Amylase in Brewing. K. Norris and M. J. Lewis, Department of Food Science and Technology, University of California, Davis, CA 95616. J. Am. Soc. Brew. Chem. 43:0096, 1985.

Food-grade barley β-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 β-amylase limited process. When used in the fermentation, barley β-amylase markedly increased fermentability and may find special application in the production of reduced dextrin beers.

Keywords: β-Amylase, Brewing, Enzymes, Fermentation, Mashing