The Impact of Enzymes on Fan Levels during Mashing

This chapter explores the effect of different enzymes on fan levels during mashing, including the potential increase in fan levels with the use of glucanases and xylenases. It also discusses the negatives of reducing fan levels through changes in the mashing regime, such as increased beta glucan or rhabenose aylen. The chapter suggests using less modified malt and adding specific enzymes to target desired substrates.