2_2_09 - FST 3 Winter 2009 Introduction to Beer and Brewing...

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Introduction to Beer and Brewing - with a mention of wine Charlie Bamforth cwbamforth@ucdavis.edu FST 3 Winter 2009
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steps in the brewery
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Preserve the hull (husk) filter bed
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Mashing Enzyme action, especially breakdown of starch
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Sugar (type 1) Sugar (type 2) Amino acid Cell wall polymers Protein Starch Broken by Enzymes
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Gelatinization Melting 65 o C = 149 F
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rate of liquid flow = pressure x area x permeability bed depth x viscosity
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Mash filter
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Inactivation Precipitation Volatilization Concentration Isomerization (of hop resins) Sterilization Functions of boiling
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hop back coolship whirlpool
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Time Specific gravity pH Cell number ethanol Fermentation
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ot ort oxygen Cold water in Hot water out Collection vessel 12h/17-18C Fermentation vessel E.g. 22C/ 3-4 d yeast Settling vessel 12h/12.5C
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2_2_09 - FST 3 Winter 2009 Introduction to Beer and Brewing...

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