Controlling Fermentation Temperature

Mashing allows the enzymes in the malt to break down the starch in the grain into sugas, typically maltose to create a malty liquid called wort. ABV Beer Shop will share the way to controll fermentation temperature.

1. Mashing:

Enzyme	Optimal pH	Optimal temperature	Inactivated temperature
Alpha amylase	5.6 – 5.8	72 – 75	80
Beta amylase	5.4 – 5.6	60 – 65	70
Limit dextrinase	5.1	60 – 62.5	70
Maltase	6.0	30 – 40	45
Saccharase (invertase)	5.5	50

2. Protein Hydrolyze

Enzyme	Optimal pH	Optimal temperature	Inactivated temperature
Endoprotease	3.9 – 5.5	45 – 50	70
Carboxypeptidase	3.9 – 5.5	45 – 50	70