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Brewing process Cheat Sheet (DRAFT) by [deleted]

This is a draft cheat sheet. It is a work in progress and is not finished yet.

Brewing operations

Milling of malt ->
Mashing (conve­rting the starch­)->
Wort separation (filtering the mash) ->
Wort boiling (boiling, adding hops) ->
Trub separation (whirl­pool) ->
finished wort (cooling to fermen­tation)
 
Mashing (important step, time and temp)
Infusion mashing: one vessel
 
Decoction mashing: two vessels, better if you can't control temps
Grist load
20% spent grains
 
out of the rest, 65% are fermen­table sugars, rest are not
 
maltose, maltot­riose, fructose, glucose, sucrose
 
unferm­entable are dextrins, protiens, gums, pentose, minerals

Lautering

Lauter tun or mash filter
 
First wort - sparging - last runnings - spent grain removal
boil wort
4-10% evapor­ation, boiling about 60 mins, hop added

Milling

Objectives
crush husks to expose endosperm
 
completely disent­egrate endosperm to make all consti­tuent available for enzymes
 
keep fine powder at minimum
 
Prevent extraction of unwanted substances during mashing
Milling types
Hammer mill: fine pieces. used for mash filters
 
Roller mill: husk not damaged, must be used for filtering
 

From wort to final beer

Whirlpool ->
cooling wort ->
wort aeration ->
yeast pitching
 
Pitching: yeast is mixed with wort
Ale or top fermenting yeast
vs Lager or bottom fermenting yeast
 
The yeast converts fermen­table carboh­ydrates in the wort into alcohol and carbon dioxide

Bottling line

Objectives of mashing

Aim
to form an extract with a desired profile of sugars and a desired level of proteins, amino acids and other minor chemical consti­tuents
Purpose
To dissolve immedi­ately soluble substa­nces. This fraction consti­tutes approx­imately 15% of the total ingred­ients.
 
To convert substances that are initially insoluble in the mash into soluble substa­nces, through enzymatic action.
 
To convert the extracted substances into fermen­table extract, through enzymatic action.
alfa amylase
cuts big pieces
beta amylase
cuts in parts of two
iodine test
shows positive test for starch
Heating jacket
Limpet coil
 
Dimple jacket
Lauter tun
Principle: filtration through a bed of grains
 
Compared to mash filter: • more flexible – variation in brew types and sizes • less expensive • lower yield
Mash filter
Principle: • filtration takes place through a filter cloth
 
Compared to lauter tun: • less flexible – variation in brew types and sizes • more expensive • higher yield
Purpose of Wort Boiling and Hopping
Conversion of bitter components in hops from insoluble form to water soluble form – isomer­isation of hop α-acids • Extraction of hop aroma • Steril­ization of the wort • Adjustment of strength (% Plato) by evapor­ation • Removal of unwanted aroma components – DMS • Precip­itation of proteins and polyph­enols – trub, break • Inacti­vation of any remaining enzymatic activity
Hopping
Bitter hops: Hops added in beginning of boiling
 
Aroma hops: Hops added at end of boiling
Wort cooling
Coolship
big shallow trough
Plate heat exchanger
Hot wort runs next to cold water. hot water is recycled, fx in CIP
 

Malt, hops, Water and Adjuncts

Barley -> Malt
Two-row barley and Six- row barley (two-row better)
Barley compos­ition
Embro
 
Leaf
 
Endosperm
 
beta glucan walls
aleurone
production of enzymes 71% arabin­oxylan 26% ß-glucan
Endosperm
Storage of starch 75% ß-glucan 20% arabin­oxylan
Steeping
grain take up water
Germin­ation
enzymes activated and synthe­sised, cells walls and protein broken down
Kilning
heating to stop enzymatic activity, production of colours and flavours
Barley Handling
Pre-cl­eaning, De-sto­ning, Removal of half grains and weed seeds, Screening
 
Hops (only female hops)
Bitter­ness, aroma, taste stability
 
antiox­idants, antiba­cterial
 
foam, cling, lacing
Growth
Upwards, harvested bottom to top
Hop products
Pellets
Pellets (90 and 45)
Isomerised
Iso-pe­llets
 
IKE Isomerised Kettle Extract
 
PIKE Potassium Isomerised Kettle Extract
Downstream
ISO extract
 
RHO, Tetra, Hexa
 
Hop Oils and Fractions
Special products
Lupulin glands
Alpha and beta acids, xantohumol
 
isomer­esation of alpha acids increases solubility and bitter­ness. also makes the light struck flavour
Water
At least same quality as drinking water
 
Opimiz­ation of minerals (disolved ions) -> Hardness
 
ptimiz­ation of pH -> Alkalinity
 
bottom fermented beers (lagers) are brewed with soft water
 
top fermented beers (ales, stouts, etc.) on hard and mineral rich water.
Ground water
very clean, stable low temper­ature, often very hard but depends on ground compos­ition
Surface water
more particles and microo­rga­nisms, varies in temper­ature, often very soft
Town water
Really well balanced
Hardness
Temporary end permanent depending on mineral salts
Adjuncts
Types
Peas, Rice, Corn flakes, rye, soya
 
“ANY CARBOH­YDRATE SOURCE OTHER THAN MALTED BARLEY WHICH CONTRI­BUTES SUGARS TO THE WORT”
Quality
Taste and Flavour Stability • Head Retention • Colour • Degree of Fermen­tation • High Gravity Wort
Economy
Price of the adjunct versus malt • Influence on brewing capacity • Energy savings • Taxation
Gelati­nis­ation
Some adjucts gelatinise at higher temps than malt, so it has to be boiled seperately