Lecture 7

Lecture 7 - Mill to particles better water contact Preserve...

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: Mill to particles better water contact Preserve the hull (husk) filter bed Mashing Enzyme action, especially breakdown of starch Broken by Enzymes Cell wall polymers Protein Starch Sugar (type 1) Sugar (type 2) Amino acid Gelatinization Melting 65oC = 149oF Wort separation lautering Darcy's Law rate of liquid flow = pressure x area x permeability bed depth x viscosity Mash filter Functions of boiling precipitation volatilization concentration isomerization (of hop resins) sterilization Clarifying wort removing "trub" hop back coolship whirlpool Fermentation Specific gravity pH Cell number ethanol Time sugar yeast P* ethanol Side ethanol products (e.g. esters, diacetyl) Cell Sugar components (proteins, nucleic compound acids etc) * liken it to a switch point - like the points on a railway line Amount Sugar breakdown product heat sensitive precursor diacetyl Flavor threshold Time Hot wort Cold water in Collection vessel 12h/17-18C oxygen Ale process yeast Hot water out E.g. 22C/ 3-4 d Fermentation vessel 12h/12.5C Settling vessel racking Hot wort oxygen Lager process Refrigerant in - glycol, ammonia Refrigerant out Collection vess (cold break removal) Filtration stabilizatio packaging Yeast storage fermenter 6-12C, 7-14 d 4C to -1C, 3d++ Maturation/cold conditioning Sales strength brewing Produce wort of a specific gravity higher than that to give target alcohol concentration ferment & mature dilute to target alcohol package High gravity brewing Produce wort of a specific gravity to match target alcohol content of beer ferment & mature package Solids removal centrifuge Finings - isinglass kieselguhr perlite Topping up the carbon dioxide Design of a bottling line Bottle washer Bottle filler Bottle inspector Label application Laser printer Beer: Tap into the Art and Science of Brewing Today's reading assignment: Pages 123-128; 129-140; 149-158; 159-170 ...
View Full Document

This note was uploaded on 04/17/2008 for the course FST 003 taught by Professor Charliebamforth during the Winter '08 term at UC Davis.

Ask a homework question - tutors are online