Application sheet Adjuncts are used in the brewing process to replace part of the malt. When using e.g. maize (corn) and rice, a separate cooking step for liquefaction is required due to the high gelatinization temperatures of these cereals. Liquefaction with malt can be inconsistent and lead to starch retrogradation, beer filtration problems and the risk of haze and off-flavours because malt enzymes are not stable at the gelatinization temperatures. Novozymes' Termamyl family of heat-stable enzyme solutions offer consistent liquefaction at high temperatures resulting in increased yield, lower viscosity, no starch retrogradation, and improved beer filtration and quality. In addition, all malt enzymes are preserved for the main mashing process. Termamyl: Your key to cost effective cereal cooking. Benefits 0.5-2% higher extract yield Enzymes have 200-300 more liquefaction power than malt above starch gelatinization temperatures Faster viscosity break Avoid temperature rest at 72 C No risk of starch retrogradation Improved starch breakdown provides better wort separation and reduced risk of haze in the final beer Preserve malt enzymes for saccharification in mash Reduced risk of haze in final beer costs Products Termamyl enzyme solutions are thermostable alpha-amylase preparations that hydrolyze alpha-1,4 glucosidic linkages of gelatinized starch into dextrins. Compared with malt, the use of Termamyl increases yield, gives a faster viscosity break by avoiding temperature rest at 72 C, removes the risk of starch retrogradation and gives brewers the opportunity to save raw material costs by increasing adjunct ratio. Novozymes offers three products in the Termamyl range: Termamyl BrewQ, Termamyl Classic, and Termamyl SC. Since Termamyl is inactivated during wort boiling, the enzyme is not detected in the final beer. 1/5 Performance Consistent adjunct liquefaction at higher temperatures Due to their heat stability, Termamyl products have 200-300 times more liquefaction power than malt (Figure 1). Termamyl has 100% residual activity at 80C, whereas traditional malt alpha-amylases have about 25%. At such high temperatures the saccharification enzymes in the malt are completely destroyed. By using Termamyl for adjunct liquefaction, all the malt enzymes can be preserved for the main mashing process. This boosts the diastatic potential of the mixed mashing process and ensures faster saccharification. Higher ratios of adjunct can be used for additional cost savings and the risk of residual starch carryover into the mash vessel is eliminated. Termamyl is inactivated during wort boiling and does not pass on to the final beer. No labeling is required. Consistency of the adjunct liquefaction is increased by using Termamyl instead of malt
Figure 1. The Termamyl
product is much more temperature-resistant than malt, resulting in a more consistent
adjunct liquefaction. The influence of temperature on the residual activity of a Termamyl product and malt alpha-amylase respectively is illustrated. Maximum adjunct extraction The thermostable alpha-amylase in Termamyl is more effective at adjunct extraction than malt and increases yield (Figure 2). The increase in yield from adjuncts of 0.5-2% is brought about by the effective liquefaction process, as well as the prevention of resistant starch build up especially retrograded starch, where excessive formation can lead to poor wort filtration and a set mash condition. 2/5 Termamyl gives 1-2% higher yield than malt
Figure 2. Increased yield with Termamyl
during adjunct liquefaction. The yield of Termamyl- based adjunct
liquefaction is compared with that of malt-based adjunct liquefaction. Fast and simple reduction of adjunct viscosity The fast reduction of the adjunct viscosity by Termamyl is illustrated in Figure 3. The lower the viscosity, the easier it is to pump and process the adjunct mash. By using Termamyl brewers get a fast viscosity break and avoid temperature rest at 72 C. The fastest reduction in viscosity is obtained with Termamyl SC, even at low pH
Figure 3. The fastest reduction in adjunct viscosity is obtained with Termamyl SC. Viscosity after 90 minutes (falling ball method) is shown for Termamyl SC and Termamyl BrewQ, respectively. 3/5 Usage Some adjuncts can be mashed together with the malt, typically wheat, barley and pre- gelatinized rice and corn. Adjuncts such as whole grain or grits of rice, corn and sorghum need to be liquefied separately. An optimum liquefaction and extraction process depends on the raw materials. The brewing experts of Novozymes provide the optimum solution for liquefaction of your adjuncts. Table 1 gives an overview of the recommended products and process conditions. Commercial uses of Termamyl are given in table 2. Cost effective cereal cooking with Termamyl is daily practice in many breweries worldwide. One example of simple rice liquefaction in Asia is shown in figure 4. Table 1. Recommendations for usage of Termamyl products. Substrate Recommended products Dosage substrate Place/time of addition Adjuncts: corn grits, corn starch, rice, wheat starch, sorghum TermamylBrewQ 250* ppm on adjunct Added to Cereal Cooker at mash-in prior to liquefaction TermamylSC 300-500** ppm As a rescue treatment for starch positive and set mash Termamyl BrewQ/SC 1) 500 ppm 2) 500 ppm 1) To lauter tun/mash filter 2) Beginning of wort boiling Termamyl BrewQ/SC 250 ppm Add Termamyl to mash to reduce viscosity. Cool to 65C, add Fungamyl . Fungamyl BrewQ 30 ppm *For Termamyl 120 L and Termamyl Classic use, double the Termamyl BrewQ dosage. **Doses maybe increased to facilitate shorter processing times. Table 2. Examples of different enzyme solutions combined with different temperature profiles. Adjunct type Proportion Grist/water ratio Termamyl dosage ppm Temperature profile Starch 46% 1:3.8 600 50C--72C(10)---96-97C(35-40) Rice 44% 1:2.9 600 50C---92C(45) Rice 35% 1:4.5 500 50C--95C(15)---100C(15) Rice + Starch 40% 1:2.2 1000 45C--95C(20)---100C(10) 4/5 Example of practical use of Termamyl
Figure 4. Rice liquefaction with Termamyl resulting in an easy, simple and short process. Detailed application information For more information on the use of Novozymes Termamyl products, please refer to the Brewing Handbook in the Novozymes Customer Centre. Safety, handling and storage Safety, handling and storage guidelines are provided with all products. Adjunct Rice Rice:Water 1:3.7 Termamyl SC dosage 0.5 kg/ton rice Iodine test Red brown colour after 35 min at 95C DE value 27 Retrograded starch test Negative Novozymes Switzerland AG Neumattweg 16 4243 Dittingen Switzerland brewing@novozymes.com Novozymes is the world leader in bioinnovation. Together with customers across a broad array of industries we create tomorrows industrial biosolutions, improving our customers' business, and the use of our planet's resources. Read more at www.novozymes.com. N o v o z y m e s