Production of brewer's wort having increase fermentable sugars for fermentation
The present disclosure provides methods, compositions, apparatuses and kits comprising two or more distant related glucoamylases in mashing having a synergistic effect on the released fermentable DPI sugar. Increased levels of DPI being primarily glucose is of high importance for high attenuation brewing applied for brewing low carb or light beers. In some embodiments, the present disclosure provides methods, apparatuses; compositions and kits for the use of two or more glucoamylases to increase the apparent specific activity in the mashing operation.
1. A method for producing a brewer's wort having increased DPI sugar comprising adding to a mash comprising a grist a first glucoamylase comprising a Fusarium venenatum glycoamylase as set forth in SEQ ID NO: 1 (FvGA) or a sequence having at least 80% identity thereto, a second glucoamylase comprising an Aspergillus fumigatus glucoamylase as set forth in SEQ ID NO: 2 (AfuGA) or a sequence having at least 80% identity thereto and a third glucoamylase comprising a Trichoderma reesei variant glucoamylase as set forth in SEQ ID NO: 4 (TrGA varl) or a sequence having at least 80% identity thereto to produce the brewer's wort.
2. The method of claim 1 wherein said first glucoamylase comprises a sequence having at least 90% identity to SEQ ID NO:1, said second glucoamylase comprises a sequence having at least 90% identity to SEQ ID NO:2, and said third glucoamylase comprises a sequence having at least 90% identity to SEQ ID NO:4.
3. The method of claim 2 wherein said first glucoamylase comprises a sequence having at least 95% identity SEQ ID NO:1, said second glucoamylas comprises a sequence having at least 95% identity SEQ ID NO:2, and said third glucoamylase comprises a sequence having at least 95% identity SEQ ID NO:4.
4. The method of claim 3 wherein said first glucoamylase comprises a sequence having at least 99% identity to SEQ ID NO:1, said second glucoamylase comprises a sequence having at least 99% identity to SEQ ID NO:2, and said third glucoamylase comprises a sequence having at least 99% identity to SEQ ID NO:4.
5. The method of claim 4 wherein said first glucoamylase comprises a sequence as set forth in SEQ ID NO: 1, said second glucoamylase comprises a sequence as set forth in SEQ ID NO: 2, and said third glucoamylase comprises a sequence as set forth in SEQ ID NO: 4.
6. The method of claim 5 wherein the wort has less than about 4% DP4/4+.
7. The method of claim 6 wherein the wort has less than about 3.8% DP4/4+.
8. The method of claim 7 wherein the wort has less than about 3.5% DP4/4+.
9. The method of claim 8 wherein the wort has about 3% DP4/4+.
10. The method of claim 5 wherein the grist comprises malt.
11. The method of claim 10 wherein the grist further comprises corn, rice, sorghum, barley, wheat, rye, oats or tapioca or mixtures thereof.
12. The method of claim 5 wherein the wort has about 93% or greater DP1.
13. The method of claim 12 wherein the wort has about 94% or greater DP 1 .
14. The method of claim 5 further comprising the step of fermenting the wort to produce a beer.
15. The method of claim 14 wherein the beer has an RDF of greater than 84%.
16. The method of claim 15 wherein the beer has an RDF of greater than 85%.
17. The method of claim 16 wherein the beer has an RDF of greater than 86%.
18. The method of claim 17 wherein the beer has an RDF of greater than 87%.
19. The method of claim 18 wherein the beer has an RDF of greater than 88%.
20. The method of claim 19 wherein the beer has an RDF of greater than 89%.
21. The method of claim 5 wherein said first glucoamylase is about 26.25 ppm, said second glucoamylase is about 27.5 ppm and said third glucoamylase is about 2.33 ppm.