Class 5 handout

Class 5 handout - Charlie Bamforth

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Unformatted text preview: Charlie Bamforth The Wonderful World of Beer and Brewing Welcome to FST 3 Preserve the hull (husk) filter bed Mill to particles – better water contact Enzyme action, especially breakdown of starch Mashing Sugar (type 1) Sugar (type 2) Starch Protein Amino acid Cell wall polymers Broken by Enzymes 65oC = 149oF Melting Gelatinization rate of liquid flow = pressure x area x permeability bed depth x viscosity Darcy’s Law Wort separation – lautering Mash filter sterilization isomerization (of hop resins) concentration volatilization precipitation inactivation Functions of boiling whirlpool coolship hop back Clarifying wort – removing “trub” pH Cell number Specific gravity Fermentation Time ethanol racking Hot water out Hot wort oxygen E.g. 22C/ 3-4 d 12h/12.5C yeast Settling vessel Fermentation vessel Collection vessel 12h/17-18C Cold water in Ale process fermenter 6-12C, 7-14 d Refrigerant out Hot wort oxygen Yeast storage Maturation/cold conditioning 4C to -1C, 3d++ Filtration stabilization packaging Collection vessel (cold break removal) Lager process Refrigerant in - glycol, ammonia ferment & mature ferment & mature package Produce wort of a specific gravity higher than that to give target alcohol concentration Produce wort of a specific gravity to match target alcohol content of beer package dilute to target alcohol High gravity brewing Sales strength brewing centrifuge - isinglass Finings (diatomaceous earth) Kieselguhr perlite Topping up the carbon dioxide Bottle filler Bottle inspector Label application Laser printer ...
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