| Temperature |
Activity |
Duration |
Effects |
| 95'F/35'C |
Phytase
ACID REST |
up to 2 hrs. |
Lowers pH,
makes more acidic |
| 122'F/50'C |
Proteolysis
PROTEIN REST |
15 min.- 1 hr. |
Proteins broken into
amino acids |
| 140'F/60'C |
Beta-amylase
starch conversion into
sugar. |
20 min. - 1 1/2 hr. |
Produces a highly fermentable
wort
(thinner beer) |
| 150'F/65'C |
Alpha & Beta-amylase
equally active |
20 min. - 1 1/4 hr. |
Produces wort with both
fermentables and nonfermentables. |
| 158'F/70'C |
Alpha-amylase
starch conversion into
dextrins
(unfermentables) |
20 min.- 1 hr. |
Produces a wort high in
unfermentables
(more body) |
| 168'F/76'C |
Amylase activity
stopped |
5 - 15 min. |
Aids in liquefying wort for
better run off. |
| 170'F/77'C |
Sparge Water
temperature |
30 - 60 min. |
"Washes" sugar from
grain bed, but too high temp could extract tannins |
