Brewing

Cost-efficient cereal cooking

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 highgelatinization temperatures of these cereals. Liquefaction with malt can be inconsistent andlead to starch retrogradation, beer filtration problems and the risk of haze and off-flavoursbecause malt enzymes are not stable at the gelatinization temperatures. Novozymes'Termamyl family of heat-stable enzyme solutions offer consistent liquefaction at hightemperatures resulting in increased yield, lower viscosity, no starch retrogradation, andimproved beer filtration and quality. In addition, all malt enzymes are preserved for the mainmashing 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.

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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.

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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.

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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.

SubstrateRecommended products

Dosage substrate

Place/time of addition

Adjuncts: corn grits, corn starch, rice, wheat starch, sorghum

Termamyl BrewQ250* ppm on adjunct Added to Cereal Cooker at mash-in

prior to liquefactionTermamyl SC

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)

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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 testRed brown colour after 35 min at 95C

DE value 27

Retrograded starch test

Negative

Novozymes Switzerland AGNeumattweg 164243 DittingenSwitzerlandbrewing@novozymes.com

Novozymes is the world leader in bioinnovation. Together withcustomers across a broad array of industries we create tomorrowsindustrial biosolutions, improving our customers' business, and the useof our planet's resources. Read more at www.novozymes.com.

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