Amylose is easily broken down by enzymatic activity, but more bonds are harder to break. Amylopectin provides energy reserves for the barley plant, while glycogen is stored energy in yeast cells. The branched chains create a “slow release” effect in their natural process. Cellulose is tightly bonded and forms rigid cell walls, such as forming the “kernel” of the barley.
Ondea® Pro is another product that can help with most brews. Compatible with 100% malted barley, but targeted to under-modified mashes, this complex of enzymes can improve protein degradation. This leads to reduced turbidity and improved stability, extending the life of all that new beer you’ve made!
When you really look to analyze the details there are even more hidden gems. Increasing your brewhouse efficiency means better landed costs. Fifty pounds of malt per ten barrels adds up. Even a brewery with a 1,000 bbl per year production volume will see a difference of two pallets per year. That can be waste going out, or beer going out! The choice is yours!