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 high
gelatinization temperatures of these cereals. Liquefaction with malt can be inconsistent and
lead to starch retrogradation, beer filtration problems and the risk of haze and off-flavours
because malt enzymes are not stable at the gelatinization temperatures. Novozymes'
Termamyl family of heat-stable enzyme solutions offer consistent liquefaction at high
temperatures resulting in increased yield, lower viscosity, no starch retrogradation, and
improved beer filtration and quality. In addition, all malt enzymes are preserved for the main
mashing 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.
Substrate
Recommended
products
Dosage
substrate
Place/time of addition
Adjuncts: corn grits, corn starch,
rice, wheat starch, sorghum
TermamylBrewQ
250* ppm on
adjunct
Added to Cereal Cooker at mash-in
prior to liquefaction
TermamylSC
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 test
Red brown colour after 35 min
at 95C
DE value 27
Retrograded starch
test
Negative
Novozymes Switzerland AG
Neumattweg 16
4243 Dittingen
Switzerland
brewing@novozymes.com
Novozymes is the world leader in bioinnovation. Together with
customers across a broad array of industries we create tomorrows
industrial biosolutions, improving our customers' business, and the use
of our planet's resources. Read more at www.novozymes.com.
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