Midterm2notes - 1 FST 3 Midterm 2 Notes Thursday January...

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1 FST 3- Midterm 2 Notes Thursday: January 28th, 2010: A walk through the brewery: from milling to cardboard boxes A.) In the brewery (the steps) 1.) Malt storage (store the malt 2-4 weeks) 2.) Milling 3.) Mashing 4.) Wort separation 5.) Boiling (add Hops) (brewing) 6.) Clarification (whirlpool) 7.) Cooling 8.) Fermentation (add yeasts) 9.) Conditioning 10.) Filtration (get rid of insoluble stuff) 11.) Stabilization 12.) Packaging B.) Mill to particles- better water contact i. need to grind it off to get small particles C.) Preserve the hull (husk) filter bed i. what is the purpose of the husk? a. it is primarily the filter-bed of the husk in the brewhouse D.) Mashing i. enzyme action, especially breakdown of starch E.) Broken by enzymes i. scissors example… ii. most of the starch stays behind…why? a. because starch is a form of granules, easily to digest. F.) Gelatinization i. starch is inform of granules ii. have to melt it, process of gelatinization iii. what is the magic temperature of barley starch? i. 65 degree Celsius = 149 degree Fahrenheit iv. how do you access the starch? a. through gelatinization
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2 G.) Wort separtion-OR lautering a. Darcy's law i. rate of liquid flow = pressure x area x permeability/ bed depth x viscosity a.) permeability- we want big particles in our spent grain bed! (Sand = big particles, clay = small particles) - intact unbroken husk to give increase permeability b.) viscosity- pours some water and honey. Honey is vicious, has a low viscosity, and has complex molecules. ii. anything on top of this equation, if you increase that value, the liquid will flow more quickly. iii. anything on the bottom of the equation, if you increase it, the liquid will run more slowly. iv. We want it more quickly. If you increase the pressure, you will force the liquid through. Example- syringe. Not careful, will block the hole. v. surface area- the bigger the area, the better. vi. more liquid will be collected through the biggest surface area. vi. area- the smaller the distance it has to travel, the more quickly it will be collected. H.) Functions of boiling (why beer is good) i. precipitation- when you boil, you precipitate proteins and other stuff out of the wort, that’s good! don't want cloudy beer. ii. volatilization (what you can smell)- boiling off stuff you don't want iii. concentration - stuff is getting more concentrated, you want to make stronger beers iv. isomerization (of hop resins)- resin of the hop is converted into soluble, bitter form. v. sterilization- kilning off microorganisms *Brew kettle- very efficient high performance way of eating. Liquid wort is stipend. Cycling all the time. *Coors like to use a mash filter- do not need the husk, filtering through a plastic sheet. Big SA and small depth. Has to do with passion. A-B do not like mash filter.
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This note was uploaded on 06/15/2010 for the course FST FST 003 taught by Professor Charles during the Winter '10 term at UC Davis.

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Midterm2notes - 1 FST 3 Midterm 2 Notes Thursday January...

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