The Six-rowification of North American Two-row
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- Brody
- Assistant Brewer
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- Joined: Sat Nov 14, 2015 11:30 pm
- Location: Philadelphia, Pennsylvania
The Six-rowification of North American Two-row
http://masterbrewerspodcast.com/089-the ... _id=427399
In this podcast, discussing malt, the "Group Director, Brewing Raw Materials at Anheuser-Busch, Inc." keeps stating that helles and czech pils are very low attenuating beers (in the 60s). Is he misspeaking or am I misunderstanding something. From what I've seen (WO stats for one) it's more like over 80.
In this podcast, discussing malt, the "Group Director, Brewing Raw Materials at Anheuser-Busch, Inc." keeps stating that helles and czech pils are very low attenuating beers (in the 60s). Is he misspeaking or am I misunderstanding something. From what I've seen (WO stats for one) it's more like over 80.
- lupulus
- Apprentice Brewer
- Posts: 206
- Joined: Wed May 11, 2016 8:35 pm
Re: The Six-rowification of North American Two-row
Oops Brody, just saw you also asked the question here, so I am posting the answer too.
Hope all is well. Cheers !!
Fermentability/ attenuation is defined by the ability of the enzymes to break down the long chain carbohydrates, mostly amylopectin and amylose. Amylopectin has alpha 1-6 bonds at the branches, the rest are alpha 1-4 bonds, amylose has only alpha 1-4 bonds. Because alpha and beta amylase combined can only break alpha 1-4 bonds, the fermentability of the wort is defined by the carbohydrates that cannot be broken down because of the alpha 1-6 bonds they have. Unfermentable carbohydrates in wort are in the order of 25-27% depending on the grain and other parameters (the range is a bit more than 25-27%). Reversing this information, fermentable carbohydrates in wort are at most 73-75%; in other words, real attenuation is at most 73-75%.
Because real attenuation is not easy to measure, most brewers use apparent attenuation as a proxy. Because alcohol is less dense than water, apparent attenuation can reach much higher values, as you mentioned.
Hope this explains![Smile :-)](./images/smilies/icon_e_smile.gif)
Hope all is well. Cheers !!
Fermentability/ attenuation is defined by the ability of the enzymes to break down the long chain carbohydrates, mostly amylopectin and amylose. Amylopectin has alpha 1-6 bonds at the branches, the rest are alpha 1-4 bonds, amylose has only alpha 1-4 bonds. Because alpha and beta amylase combined can only break alpha 1-4 bonds, the fermentability of the wort is defined by the carbohydrates that cannot be broken down because of the alpha 1-6 bonds they have. Unfermentable carbohydrates in wort are in the order of 25-27% depending on the grain and other parameters (the range is a bit more than 25-27%). Reversing this information, fermentable carbohydrates in wort are at most 73-75%; in other words, real attenuation is at most 73-75%.
Because real attenuation is not easy to measure, most brewers use apparent attenuation as a proxy. Because alcohol is less dense than water, apparent attenuation can reach much higher values, as you mentioned.
Hope this explains
![Smile :-)](./images/smilies/icon_e_smile.gif)
Ich trinke Bier nur an Tagen die mit G enden , und Mittwochs
- Brody
- Assistant Brewer
- Posts: 326
- Joined: Sat Nov 14, 2015 11:30 pm
- Location: Philadelphia, Pennsylvania
Re: The Six-rowification of North American Two-row
Makes sense, appreciate it!
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