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Date: 18 Oct 2006 20:25:25
From: Matthew Dowden
Subject: Pectic Enzyme question
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First, I want to say thanks to all who spend the time replying with the
answers we come to this newsgroup to find.
Second, my question....
I have a beer recipe that calls for 20 drops of pectic enzyme. I can't find
this in liquid form. So, I have bought a 1 oz bottle of the powdered kind.
The name brand is LD Carlson. It says on the bottle it contains Pectinase
(75 u/g) with maltodextrin as a carrier. The directions on the bottle say
to add 1/2 tsp per gallon of juice or 1/10 tsp per lb of fruit. My recipe
calls for about 48 oz of fruit. So, by doing the math, it appears that I
should add 3/10 tsp of this to my recipe. But, I wonder if these
instructions only apply to wine making.
My question is.....does anyone know the "typical" concentration of pectic
enzyme in liquid form? And, if 20 drops of the liquid form equates to 3/10
tsp of the powder?
Finaly, do I even need to be concerned with the amount? What would happen
if too little or too much were added? Based on what this ingredient does, I
assume I would have some pectin haze if too little were added. I'm more
concered with adding too much. Would it affect the taste?
I would appreciate any help anyone might have.
Thanks
Matt Dowden
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Date: 19 Oct 2006 01:37:52
From: Steve/Aus
Subject: Re: Pectic Enzyme question
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"Matthew Dowden" <matt.dowden@insightbb.com > wrote in message
news:o6GdnfuUPPqnW6vYnZ2dnUVZ_tGdnZ2d@insightbb.com...
> First, I want to say thanks to all who spend the time replying with the
> answers we come to this newsgroup to find.
>
> Second, my question....
>
> I have a beer recipe that calls for 20 drops of pectic enzyme. I can't
> find this in liquid form. So, I have bought a 1 oz bottle of the powdered
> kind. The name brand is LD Carlson. It says on the bottle it contains
> Pectinase (75 u/g) with maltodextrin as a carrier. The directions on the
> bottle say to add 1/2 tsp per gallon of juice or 1/10 tsp per lb of fruit.
> My recipe calls for about 48 oz of fruit. So, by doing the math, it
> appears that I should add 3/10 tsp of this to my recipe. But, I wonder if
> these instructions only apply to wine making.
>
> My question is.....does anyone know the "typical" concentration of pectic
> enzyme in liquid form? And, if 20 drops of the liquid form equates to
> 3/10 tsp of the powder?
>
> Finaly, do I even need to be concerned with the amount? What would happen
> if too little or too much were added? Based on what this ingredient does,
> I assume I would have some pectin haze if too little were added. I'm more
> concered with adding too much. Would it affect the taste?
>
> I would appreciate any help anyone might have.
>
>
> Thanks
>
> Matt Dowden
Adding Peptic enzyme to beer is not a usual practice at all.
I can only assume it's use is to reduce proteins in malt which (a) really
doesn't need to be done in fully modified malts and (b) malt has sufficient
enzymes to reduce proteins when the mash is held at the proper temperature
range, usually used on less modified malts.
BTW, What is your reipe?
Steve W (in Aus)
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Date: 19 Oct 2006 12:18:36
From: Matthew Dowden
Subject: Re: Pectic Enzyme question
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The recipe I'll be following is the Lindeman's Framboise clone in the Clone
Brews book. I'll be adding the fruit towards the end of a long (12+ months)
fermentation. The fruit I plan to use is the Oregon raspberry fruit puree.
I know lambic are hard to make, but I really want to try my luck. Thanks
for all the help.
"Matthew Dowden" <matt.dowden@insightbb.com > wrote in message
news:o6GdnfuUPPqnW6vYnZ2dnUVZ_tGdnZ2d@insightbb.com...
> First, I want to say thanks to all who spend the time replying with the
> answers we come to this newsgroup to find.
>
> Second, my question....
>
> I have a beer recipe that calls for 20 drops of pectic enzyme. I can't
> find this in liquid form. So, I have bought a 1 oz bottle of the powdered
> kind. The name brand is LD Carlson. It says on the bottle it contains
> Pectinase (75 u/g) with maltodextrin as a carrier. The directions on the
> bottle say to add 1/2 tsp per gallon of juice or 1/10 tsp per lb of fruit.
> My recipe calls for about 48 oz of fruit. So, by doing the math, it
> appears that I should add 3/10 tsp of this to my recipe. But, I wonder if
> these instructions only apply to wine making.
>
> My question is.....does anyone know the "typical" concentration of pectic
> enzyme in liquid form? And, if 20 drops of the liquid form equates to
> 3/10 tsp of the powder?
>
> Finaly, do I even need to be concerned with the amount? What would happen
> if too little or too much were added? Based on what this ingredient does,
> I assume I would have some pectin haze if too little were added. I'm more
> concered with adding too much. Would it affect the taste?
>
> I would appreciate any help anyone might have.
>
>
> Thanks
>
> Matt Dowden
>
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Date: 19 Oct 2006 16:26:36
From: John 'Shaggy' Kolesar
Subject: Re: Pectic Enzyme question
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On Thu, 19 2006 12:18:36 -0400, <matt.dowden@insightbb.com > wrote:
> The recipe I'll be following is the Lindeman's Framboise clone in the Clone
> Brews book. I'll be adding the fruit towards the end of a long (12+ months)
> fermentation. The fruit I plan to use is the Oregon raspberry fruit puree.
> I know lambic are hard to make, but I really want to try my luck. Thanks
> for all the help.
I'll have to check my copy of the book when I get home, but what do they
tell you to do with the fruit before adding it. Do you boil the puree, or
just dump it straight in? Personally, I'd probably just add it straight
in and skip the pectic enzyme completely.
John.
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Date: 19 Oct 2006 08:24:34
From: Kasper Malmberg
Subject: Re: Pectic Enzyme question
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John 'Shaggy' Kolesar skrev:
> >
> >
> > It sounds more to me that he wants to get rid of a pectine-haze from
> > the fruit he added..
>
> I could be wrong, but it sounded to me like he wanted to add it just
> because that's what the recipe said to do.
You're right ! :-) It was my brain doing the rest, when he mentioned
the 48 oz. fruit, i assumed that there was a pectin-haze.
Cheers
Kasper
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Date: 19 Oct 2006 15:03:31
From: John 'Shaggy' Kolesar
Subject: Re: Pectic Enzyme question
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On Wed, 18 2006 20:25:25 -0400, <matt.dowden@insightbb.com > wrote:
> Finaly, do I even need to be concerned with the amount? What would happen
> if too little or too much were added? Based on what this ingredient does, I
> assume I would have some pectin haze if too little were added. I'm more
> concered with adding too much. Would it affect the taste?
What kind of beer are you making and how did you handle the fruit? I never
use pectic enzyme in the fruit beers I make. IMO, it's only an issue if
you're going to do something like boil the fruit (which you can just avoid
doing).
John.
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Date: 19 Oct 2006 08:01:39
From: Kasper Malmberg
Subject: Re: Pectic Enzyme question
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Steve/Aus skrev:
> Adding Peptic enzyme to beer is not a usual practice at all.
> I can only assume it's use is to reduce proteins in malt which (a) really
> doesn't need to be done in fully modified malts and (b) malt has sufficient
> enzymes to reduce proteins when the mash is held at the proper temperature
> range, usually used on less modified malts.
It sounds more to me that he wants to get rid of a pectine-haze from
the fruit he added..
Sorry I can't help with an answer to the amount of pectine used.
Cheers
Kasper
Denmark
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Date: 19 Oct 2006 15:17:15
From: John 'Shaggy' Kolesar
Subject: Re: Pectic Enzyme question
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On 19 2006 08:01:39 -0700, <malmberg@gmail.com > wrote:
> Steve/Aus skrev:
>
>> Adding Peptic enzyme to beer is not a usual practice at all.
>> I can only assume it's use is to reduce proteins in malt which (a) really
>> doesn't need to be done in fully modified malts and (b) malt has sufficient
>> enzymes to reduce proteins when the mash is held at the proper temperature
>> range, usually used on less modified malts.
>
>
>
> It sounds more to me that he wants to get rid of a pectine-haze from
> the fruit he added..
I could be wrong, but it sounded to me like he wanted to add it just
because that's what the recipe said to do. IMO, if you used the fruit
right it shouldn't be necessary. I have no idea what procedure his
recipe called for though.
John.
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Date: 19 Oct 2006 12:29:18
From: Scott L
Subject: Re: Pectic Enzyme question
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Matthew Dowden wrote:
> The recipe I'll be following is the Lindeman's Framboise clone in the Clone
> Brews book. I'll be adding the fruit towards the end of a long (12+ months)
> fermentation. The fruit I plan to use is the Oregon raspberry fruit puree.
> I know lambic are hard to make, but I really want to try my luck. Thanks
> for all the help.
The Oregon puree products are very clean in my experience. I'd just use
it directly, no cooking or other treatment, according to what the
recipe requires.
Scott
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