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Unformatted text preview: Introduction to Brewing Karl J. Siebert Brewing is the process of making beer. Beer encompasses both: ales (top fermented) and lagers (bottom fermented). Brewing Raw Materials Malt (malted barley) Water (Adjunct) Hops Yeast Major Contributions of Malt Yeast Nutrition lipids (unsaturated fatty acids, sterols) amino acids, simple sugars from enzymes acting on starch, proteins Flavor malty avor Color colored compounds Foam foam-active protein Processing Aid husk forms lter bed Contributions of Adjuncts Yeast Nutrition simple sugars from malt enzymes acting on adjunct starch Flavor essentially none for most adjuncts Color no color Foam no contribution Processing Aid no contribution, some detriment Brewhouse Fermentation Storage water wort fass beer beer derive avor from malt & hops; make nutrients for yeast make alcohol, CO 2 , other avor compounds colloidal, avor maturation spent grains, trub, spent hops yeast cool The Brewing Process malt adjunct hops hot cold yeast cool H 2 O to fermentation wort cooler hot wort tank hop strainer mash water sparge water kettle adjunct cooker mash vessel malt bin adj. bin grain mills lauter tun air hops Mashing Boiled 15 - 45 min Heated by combining the mashes Mashing off Sparging ~76C Malt mash Adjunct mash Temperature (C) Time (min) Steam heated Steam heated 100 80 60 40 30 50 70 90 40 80 120 160 200 240 280 Mashing Functions Make Nutrients for Yeast Convert starch to sugars Convert protein to amino acids Minimize Processing Difculties Reduce size of beta-glucans Degrade gel proteins Flavor Effects Reduce DMS precursor content Lipid oxidation limit dextrins + -amylase oligosaccharides...
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- Spring '12