Agree with Paul, I had the same experience and found that it was due to the quality of the malt. In my case I increased the beta amylase saccharification time and checked it every 5 min.
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Daniela El Alam
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Original Message:
Sent: 05-07-2024 09:28
From: Paul Kapopo
Subject: late saccharification
Hi William
samples taken show higher apparent extract after final attenuation
which confirm b-amylase rest is involved with raw material ratio (malt+rice) and probably raw material batch quality.
Thanks a lot
Paul Kaposela
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Paul Kaposela
Brewing and Quality Training
KINSHASA
+243998943281
Original Message:
Sent: 04-24-2024 04:15
From: Paul Kaposela
Subject: late saccharification
Dear Master brewers
How can we investigate late mash saccharification?
We have to add more time 15 min at 78°C before filtration; to ensure mash saccharification but we must look for the root cause of this issue.
decoction process : Malt winter 6 raw Rice (Sugar)
Mashing-in : 50°C
Mash copper rice
Saccharification temperature : 68°C 15 min
exogenous enzymes are using
Kind regards
Paul Kaposela
Brewing & QualityTraining
BRALIMA SA