CONVERTING RICE USING AMYLASE

we've got another test we want to share with you we're gonna do rice again but this time we're gonna do just a little bit different when you share with me Coulter Wilson check it out below I'll put the link in there for his home brewing d wat DIY the home brewing do-it-yourself podcast very very interesting and I think you'll really enjoy it and oh by the way barley hops brewing is episode 12 well first I want to welcome everybody back I'm George this is barley and hops and of course if you get that opportunity subscribe hit the bell you get the notifications look that's the only recognition we get so for all of you brewers distillers beer makers all gosh wine makers Oh bakelite oven operators I mean everybody who gains anything from this channel we say a heartfelt thank you and keep sending the comments or give me a call send me an email you know the routine now I got a call not long ago shortly after I actually published that video about converting rice to a fermentable sugars with emily's and we had a very very great conversation I really appreciated it oh by the way they he went around the around the been about trying to say George you're wrong it's all said well bit anything cuz anything's possible nobody's an expert so I what I did is after this long conversation I committed to him I said I'll do it again so I have no idea how this is gonna turn out I'm just prepared now but his point was he said that well you need to use glucoamylase along with alpha-amylase and I was like well ok so let me tell you how I set this up this time so that we can be all it in all fairness and lay it out and if I'm wrong I'll say so and if I'm right I'll be as gentle as I possibly can now but you never know here's what we have okay I put 200 grams of boiled rice each one of these containers are what these are quart jars these two are a hundred and fifty-five degrees right now and I've actually filled them up equally with water so I've got 200 grams in each one filled up with water this one is fermenting temperature right at about 75 ish this is my pot that I heated these up in so they were I used a water bath to make sure that this was a constant temperature and I maintain that temperature in here now what will happen is is I'm going to introduce amylase and then I'm going to put these back in here and allow them to set at 155 degrees for 90 minutes now first of all most animal lays activity and logistic activity I made up that word before most of it takes place in about the first 20 minutes but I always say look just give it a full 90 minutes and let it let it run its course so we're gonna wait 90 minutes and it will bring it back out and cool it down and what will happen then is I'll only need to test one to find out if we've got any fermentable sugars because we'll use the emily's in the second one also on I'll leave that one alone I'll put Emily's in this one as well at fermenting temperature just as a base now as a matter of fact we'll skip that I'm just gonna put glucoamylase in here and in this one when we get it cooled down I will introduce the glucoamylase because you use glucoamylase which the beta you got alpha amylase that you got beta amélie's beta-amylase are sold under the name of gluco glucoamylase I'm gonna introduce that into here and allow that to do its thing now let's understand what the difference is between alpha and beta are you know alpha does a real good job of chopping up all those starch other starches yeah and and breaking them down the fermentable sugars a glucose glucose fructose sucrose and all those other kosis and then what the glucoamylase does is breaks it off at the 1/4 chain it kind of see ends of some of those complex sugars and it actually produces or the results are single molecule glucose molecules yeah glucose and glucose is the most fermentable actually the yeast go for that first so it's used to enhance your brewing or your mash making or whatever the case may be my opinion is it because of the amount that we're doing if I was doing 10,000 gallons let me tell you what one two three percent of non fermentable sugars that I can rescue makes a big difference in five gallons totally up to you so you can use glucoamylase if you like idly don't it's just that one extra step that I don't really gain any massive benefit from but from this one I'm supposed to let's give that a go now I'm gonna do the introduction now so this is 0.12 point three tablespoons or começar teaspoons per gallon so this should only take a very very little but I'm going to make sure that I put enough in here for at least to at least convert this they don't put equal amounts of some use about a fifth of this teaspoon and then introduce the same amount oh by golly I'm gonna introduce the same amount in this one there we go and as well nope that's right we weren't gonna put it in that one okay because that one's it fermentation temperature and I am going to replace these back into my stock pot that's going to maintain them at that temperature check my time okay I got my time replace these and I've just got these sitting in that a colander in there that sets it it's an offset from the bottom and a will allow that to set for a while now now interestingly enough I just got to tell you what I've been up to couldn't help it had to go back and I'm still in search of I'm looking hard I'm trying to find somebody that ain't doing nothing and I want to help them we'll be back okay I have returned now it has been several hours because when I conducted this test I wanted to make sure there wasn't any outside influences whatsoever and we're still puzzled I allowed this to cool from the 155 degrees I maintained it at for 90 minutes I allowed it to cool naturally so it's been yeah and you know how long that could potentially take just good thing it's only a quart jar all right now this was the one this is of course no heat whatsoever just rice in the water and of course that measured at one point zero zero zero that's and that was expected both of these measured and I used a hydrometer on this though on this test I used to hydrometer on the other way used a refractometer with a hydrometer I measured one point zero one zero so I did get a reading now the jury is still out because of the following information now and again we're still in the search of a final resolution and I hope we get there I tasted this even after I measured it I was like okay there then apparently there are some conversion so I tasted it and I can detect not one iota of any sweetness whatsoever so I said well maybe I mean I'm thinking out loud outside the box and again using a hydrometer gave me a little bit more of a challenge as opposed to a refractometer and I'm thinking maybe just maybe it was the thickness or the viscosity of that water that was filled with all those starches that's that there's a potential there okay so there this may be a case of we're both right or we're both out there in left field um here's what I do know though I've added the glucoamylase to this one and I think it's probably rational to expect that if there was some conversion and glucoamylase cuts off the number one in four chains that there should be an increase in gravity don't you think so if I drop this hydrometer back into this solution and I'm gonna give it overnight tomorrow and it's higher than one point zero one zero well then it's clear that there is some sort of conversion taking place if I drop my hydrometer in there and it reads the same thing well then I can ascertain at that point that my theory was right that it's the or my assumption was right that it's the viscosity of the liquid of the starches and there is absolutely no conversion now we're going to wait till tomorrow and you get the final on that now I've done all the reading um this gentleman pointed me to a lot of different places and in every case and everything I read in all the blogs and on reddit and on everything else there was always other constituents that were mixed with there I could not find a simple straight rice only amylase brew everything had either another adjunct a cereal agreeing or sugar added to it so yes that will ferment um I'm just not you know this is a conundrum for us we're gonna find out we'll see you tomorrow welcome back yep it's been 24 hours so we've had plenty of time for everything that we anticipated to take place or not take place so let's get right to it now we recreated the initial video that I did with rice and whether amylase will convert it or not and this is the rice with water nothing done with it this is sort of like my my base on as 1.000 just as a expected and then we had the rice with water and we did add Emily's to that and kept it at 155 degrees for 90 minutes and interestingly enough and I'll admit that that we had one point zero one zero so we did have some activity and then so I got to think it a little bit further said okay now the discussion we had was they used glucoamylase and remember when we talked about this I said that could this be the result of the hydrometer float based on other solids like starches in the waters well if I added glucoamylase and my gravity increased well then that really points towards conversion so that's what I did I added glucoamylase and today when we tested it he came out to one point zero to zero so it does yes I'm here to say it we had it wrong the first time alpha-amylase along with glucoamylase that you add at fermentation temperature will convert starches in rice to fermentable sugars now exactly how much I've had a hard time trying to determine that but that's not the point this is a perfect no I would use it as a base grain but it's a good adjunct now one other thing I did just to I just wanted to downright just prove it that so that we can remove all question I thought you know what I had that second jar with alpha and glucoamylase in it and I want you know let me add some yeast there's only one way to prove whether it's fermentable sugars or not and that's will the yeast eat it and you can see I've been spending most of the day with a microscope out you can see there's a picture on here of a yeast colony just working its way working its way through some sugars because we're doing some other tests and I don't know if you heard that I did but there's a little puff and I can look down inside and you can see the activity there bubbles popping up so yes the the yeast are active they're actively fermenting so that means that there has to be fermentable sugars in here so from this point on to answer the question can you convert rice to fermentable sugars using amylase alpha and gluco in the answer to that is yes so I will take down that first video and this one will replace it and my hats off to the gentleman who got in touch with me and coaxed me into didn't take a whole lot of effort coaxed me into trying this again until next time happy distilling

Channel: Barley and Hops Brewing

Views: 29,382

Keywords: neutral spirit, sugar wash, barlerandhops, hops, home, Sugar (Ingredient), sugar mash, distilling, barley, corn sugar vs cane sugar, corn sugar mash recipe, making a wash for distilling, running a still for the first time, first distillation, using yeast, mooshine, whiskey, making rum, making vodka, bourbon, baby step bourbon, making bourbon at home

Id: cFZFdzW8znM

Length: 14min 5sec (845 seconds)

Published: Fri Nov 15 2019