Unformatted text preview: Welcome to FST 3 Fall 2009 The Wonderful World of Beer and Brewing Charlie Bamforth [email protected] In the brewery 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 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 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 vessel (cold break removal) fermenter 6-12C, 7-14 d Yeast storage Filtration stabilization packaging 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 (diatomaceous earth) perlite ...
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- Fall '08
- Enzyme, Brewing, Hot wort Cold, Charlie Bamforth, hot wort