Create the page "Enzyme" on this wiki! See also the search results found.
- ...." The higher heat means that these malts have experienced some [[enzymes|enzyme]] breakdown and therefore have less [[diastatic power]]. However, it also2 KB (288 words) - 12:03, 15 October 2011
- !Amylase Enzyme3 KB (383 words) - 16:10, 10 August 2011
- ...Because the rice or corn cannot convert their own starches to sugars, high-enzyme [[6-row barley]] is usually used. To save space, some major American brewe16 KB (2,519 words) - 15:16, 3 September 2009
- ...s. By varying the temperature of the mash, the brewer has control over the enzyme activity. In essence, mashing needs to been seen as an extension of the mal ...ication rest temperature for single temperature saccrification rests, this enzyme plays only a mior role in most mashing schedules. Extended rests in the low14 KB (2,124 words) - 21:49, 23 December 2013
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- |Rarely needed for home brewers. An acid rest activates the enzyme phytase, lowering the pH of the mash. This rest was used to lower the pH i ...s, including fermentable sugars. The specific temperatures at which these enzyme3 KB (400 words) - 13:23, 16 December 2007
- ...ctase (β1-4 disaccharidase) is secreted by the intestinal villi, and this enzyme cleaves the molecule into its two subunits glucose and galactose for absorp1 KB (233 words) - 15:15, 3 September 2007
- ...ose. Barley is the most common malt because of its high diastatic power or enzyme content. Other grains may be malted, although the resulting malt may not ha1 KB (195 words) - 12:32, 15 September 2007
- ...beer. Malted barley contains a high percentage of [[Starch|starches]], [[Enzyme|enzymes]] to convert the starches into sugars, and a husk that prevents the63 members (3 subcategories, 0 files) - 08:56, 2 March 2013
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- ...ne malts contain a lot of dextrins, sugar structures that are resistant to enzyme action that remain in the finished beer.564 bytes (71 words) - 14:43, 7 December 2007
- The smoke flavor does not affect the [[enzyme]] composition of the beer, and it can convert itself and be used as up to 12 KB (286 words) - 13:28, 16 December 2007
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- ...unds that add off flavors to the beer. Direct heat can also de-activate [[Enzyme|enzymes]] causing incomplete starch conversion in mashes with marginal [[di25 members (1 subcategory, 0 files) - 01:59, 6 December 2012
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- '''AAE''' - alpha amylase enzyme '''BAE''' - beta amylase enzyme14 KB (2,225 words) - 23:56, 13 July 2017
- ...It is important that the temperature does not exceed this range to prevent enzyme denaturation.2 KB (288 words) - 16:11, 9 January 2010
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