Lab 3 Beer - John Goodson 10/12/2009 FDST 4050 Production...

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John Goodson 10/12/2009 FDST 4050 Production of Scotch Ale Introduction In the process of scotch ale production, the ingredients go through a process of heating and cooling, mixing, separation, sparging, boiling, and fermenting before arriving at the recognizable final product seen by consumers. All of these processes are important in contributing to the final flavor and taste characteristics inherent in the brew. For example, the boiling of the mash into wort gives the beer its characteristic hop taste. Other functions of the boiling process are the coagulation of nitrogen, the inactivation of enzymes, and the formation of hot trub which must be removed. It also functions to evaporate the unwanted wort flavors. If the evaporation is not efficient enough, the beer will have an off-flavor, along with decreased flavor stability. ( TCE: The Chemical Engineer. 2009 ). Also, in order to obtain the alcohol present in the ale, fermentation must occur. This is achieved by addition of the yeast bacteria
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Lab 3 Beer - John Goodson 10/12/2009 FDST 4050 Production...

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