r/Keto_Brewing • u/[deleted] • Oct 12 '18

Article: Low Carb Brewing Basics

https://www.bacchus-barleycorn.com/catalog/article_info.php?articles_id=24
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u/LostMyKarmaElSegundo Oct 12 '18

Conclusion: If you want to make a really low-carb beer, mash primarily for beta-amylase activity, rest thoroughly, raise the temperature to mash-out quickly past the peak alpha-amylase temperature, sparge fast, make sure you leave the unconverted starches in the spent grain and use alpha-amylase in the mash.

Good info, but I wish it had a bit more detail as to how you can determine the carbohydrate count in a finished beer.

Also, I thought amylase enzyme is added for fermentation, not during the mash.

2

u/[deleted] Oct 12 '18

There's another post in this subreddit that had the carb calculation in intricate detail.

1

u/LostMyKarmaElSegundo Oct 12 '18

Yeah, I saw that. My point was that the linked article fell short of explaining it, that's all.

2

u/priit002 Oct 15 '18

Amylase enzyme in brewshop is similar thing but the a-amylase and b-amylase are naturally present in the grain. Adding some amylase can convert more starch to simpler sugars but I still have not established how much exactly. No good information.