rjmaillie
Well-Known Member
(This was originally posted on the Zero Tolerance Facebook page. But not everyone uses Facebook and posts seem to get lost in the clutter over there, so I will be posting and updating here also).
This was my first brew day adding the Ondea Pro Enzyme to my mashing arsenal. Mashing schedule and dosing was based on data from Jason Yerger, John Paul Bierly, and the excellent blog posts from Otherwise Brewing and GlutenFreeHomeBrewing.com. Here are the brew day details, results and observations.
- 3 gallon batch brewed on a Grainfather. Grain bill was 75% rice malt, 15% buckwheat malt, 10% millet malt. Enzyme additions were Termamyl at 1.5 ml/lb, Ondea Pro at 1.5ml/lb, Diatase at .25ml/lb. Mash schedule was as follows:
- It’s possible to gelatinize GF grains at 168° in just 30 minutes (with Termamyl). I’ve never gone above that in three plus years of GF homebrewing and have always had good results. For this particular brew day the iodine test was clear at the end of the 140° rest. I worry about tannin extraction if going above 170° particularly since I don’t adjust mash pH down until later in the process to allow the enzymes to work in or closer to their preferred range. The higher mash temps may also may be a contributing factor in the off flavors some get with pale rice malt.
- So far I’m really happy with the addition of Ondea with the only downside being I need to adjust all of my recipes to account for the greater efficiency! I’ll be back with more data and a sensory evaluation when the beer is done. Cheers!
04.21.20 Update
I have some preliminary results regarding fermentation and attenuation for two of the first beers brewed with Ondea Pro, and the mash schedule detailed above. Beer one fermented with Mangrove Jack M47 Belgian Abbey finished at 82% apparent attenuation and finished at 1012 from an OG of 1069. Beer two fermented with Mangrove Jack M21 Belgian Wit finished at 72% apparent attenuation with an OG of 1050 and FG of 1014. I did not have any attenuation issues that seem to be related to using only Ondea Pro as both were within expected ranges indicating the diastase enzyme helped increase attenuation. I didn't notice anything out of the ordinary tasting the green un-carbonated samples. I'll have more updates once they are conditioned and carbonated.
This was my first brew day adding the Ondea Pro Enzyme to my mashing arsenal. Mashing schedule and dosing was based on data from Jason Yerger, John Paul Bierly, and the excellent blog posts from Otherwise Brewing and GlutenFreeHomeBrewing.com. Here are the brew day details, results and observations.
- 3 gallon batch brewed on a Grainfather. Grain bill was 75% rice malt, 15% buckwheat malt, 10% millet malt. Enzyme additions were Termamyl at 1.5 ml/lb, Ondea Pro at 1.5ml/lb, Diatase at .25ml/lb. Mash schedule was as follows:
- Mash in at 168° with Termamyl and held for 30 minutes to gelatinize grains.
- Lower to 140°, add Ondea Pro and hold for 60 minutes.
- Raise to 150°, add Diatase and hold for 45 minutes.
- Mashout at 170° for 15 minutes.
- It’s possible to gelatinize GF grains at 168° in just 30 minutes (with Termamyl). I’ve never gone above that in three plus years of GF homebrewing and have always had good results. For this particular brew day the iodine test was clear at the end of the 140° rest. I worry about tannin extraction if going above 170° particularly since I don’t adjust mash pH down until later in the process to allow the enzymes to work in or closer to their preferred range. The higher mash temps may also may be a contributing factor in the off flavors some get with pale rice malt.
- So far I’m really happy with the addition of Ondea with the only downside being I need to adjust all of my recipes to account for the greater efficiency! I’ll be back with more data and a sensory evaluation when the beer is done. Cheers!
04.21.20 Update
I have some preliminary results regarding fermentation and attenuation for two of the first beers brewed with Ondea Pro, and the mash schedule detailed above. Beer one fermented with Mangrove Jack M47 Belgian Abbey finished at 82% apparent attenuation and finished at 1012 from an OG of 1069. Beer two fermented with Mangrove Jack M21 Belgian Wit finished at 72% apparent attenuation with an OG of 1050 and FG of 1014. I did not have any attenuation issues that seem to be related to using only Ondea Pro as both were within expected ranges indicating the diastase enzyme helped increase attenuation. I didn't notice anything out of the ordinary tasting the green un-carbonated samples. I'll have more updates once they are conditioned and carbonated.
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