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\author{{[}deleted{]}}
\pdfinfo{
  /Title (brewing-process.pdf)
  /Creator (Cheatography)
  /Author ({[}deleted{]})
  /Subject (Brewing process Cheat Sheet)
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\noindent
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    \vspace{-7pt}
    {\parbox{\dimexpr\textwidth-2\fboxsep\relax}{\noindent
        \hspace*{-6pt}\includegraphics[width=5.8cm]{/web/www.cheatography.com/public/images/cheatography_logo.pdf}}
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\begin{tabulary}{11cm}{L}
    \vspace{-2pt}\large{\bf{\textcolor{DarkBackground}{\textrm{Brewing process Cheat Sheet}}}} \\
    \normalsize{by \textcolor{DarkBackground}{{[}deleted{]}} via \textcolor{DarkBackground}{\uline{cheatography.com/87776/cs/20234/}}}
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\noindent
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  \mymulticolumn{2}{p{5.377cm}}{\bf\textcolor{white}{Cheatographer}}  \\
  \vspace{-2pt}{[}deleted{]} \\
  \uline{cheatography.com/deleted-87776} \\
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  \mymulticolumn{1}{p{5.377cm}}{\bf\textcolor{white}{Cheat Sheet}}  \\
   \vspace{-2pt}Not Yet Published.\\
   Updated 8th August, 2019.\\
   Page {\thepage} of \pageref{LastPage}.
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  \vspace{-5pt}
  %\includegraphics[width=48px,height=48px]{dave.jpeg}
  Measure your website readability!\\
  www.readability-score.com
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\begin{document}
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\begin{multicols*}{3}

\begin{tabularx}{5.377cm}{x{2.43873 cm} x{2.53827 cm} }
\SetRowColor{DarkBackground}
\mymulticolumn{2}{x{5.377cm}}{\bf\textcolor{white}{Brewing operations}}  \tn
% Row 0
\SetRowColor{LightBackground}
Milling of malt -\textgreater{} & Mashing (converting the starch)-\textgreater{} \tn 
% Row Count 2 (+ 2)
% Row 1
\SetRowColor{white}
Wort separation (filtering the mash) -\textgreater{} & Wort boiling (boiling, adding hops) -\textgreater{} \tn 
% Row Count 5 (+ 3)
% Row 2
\SetRowColor{LightBackground}
Trub separation (whirlpool) -\textgreater{} & finished wort (cooling to fermentation) \tn 
% Row Count 7 (+ 2)
% Row 3
\SetRowColor{white}
\mymulticolumn{2}{x{5.377cm}}{} \tn 
% Row Count 7 (+ 0)
% Row 4
\SetRowColor{LightBackground}
Mashing (important step, time and temp) & Infusion mashing: one vessel \tn 
% Row Count 10 (+ 3)
% Row 5
\SetRowColor{white}
 & Decoction mashing: two vessels, better if you can't control temps \tn 
% Row Count 14 (+ 4)
% Row 6
\SetRowColor{LightBackground}
Grist load & 20\% spent grains \tn 
% Row Count 15 (+ 1)
% Row 7
\SetRowColor{white}
 & out of the rest, 65\% are fermentable sugars, rest are not \tn 
% Row Count 18 (+ 3)
% Row 8
\SetRowColor{LightBackground}
 & maltose, maltotriose, fructose, glucose, sucrose \tn 
% Row Count 21 (+ 3)
% Row 9
\SetRowColor{white}
 & unfermentable are dextrins, protiens, gums, pentose, minerals \tn 
% Row Count 25 (+ 4)
\hhline{>{\arrayrulecolor{DarkBackground}}--}
\end{tabularx}
\par\addvspace{1.3em}

\begin{tabularx}{5.377cm}{x{0.89586 cm} x{4.08114 cm} }
\SetRowColor{DarkBackground}
\mymulticolumn{2}{x{5.377cm}}{\bf\textcolor{white}{Lautering}}  \tn
% Row 0
\SetRowColor{LightBackground}
\mymulticolumn{2}{x{5.377cm}}{Lauter tun or mash filter} \tn 
% Row Count 1 (+ 1)
% Row 1
\SetRowColor{white}
 & First wort - sparging - last runnings - spent grain removal \tn 
% Row Count 3 (+ 2)
% Row 2
\SetRowColor{LightBackground}
boil wort & 4-10\% evaporation, boiling about 60 mins, hop added \tn 
% Row Count 5 (+ 2)
\hhline{>{\arrayrulecolor{DarkBackground}}--}
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\par\addvspace{1.3em}

\begin{tabularx}{5.377cm}{x{1.24425 cm} x{3.73275 cm} }
\SetRowColor{DarkBackground}
\mymulticolumn{2}{x{5.377cm}}{\bf\textcolor{white}{Milling}}  \tn
% Row 0
\SetRowColor{LightBackground}
\seqsplit{Objectives} & crush husks to expose endosperm \tn 
% Row Count 2 (+ 2)
% Row 1
\SetRowColor{white}
 & completely disentegrate endosperm to make all constituent available for enzymes \tn 
% Row Count 5 (+ 3)
% Row 2
\SetRowColor{LightBackground}
 & keep fine powder at minimum \tn 
% Row Count 6 (+ 1)
% Row 3
\SetRowColor{white}
 & Prevent extraction of unwanted substances during mashing \tn 
% Row Count 8 (+ 2)
% Row 4
\SetRowColor{LightBackground}
Milling types & Hammer mill: fine pieces. used for mash filters \tn 
% Row Count 10 (+ 2)
% Row 5
\SetRowColor{white}
 & Roller mill: husk not damaged, must be used for filtering \tn 
% Row Count 12 (+ 2)
\hhline{>{\arrayrulecolor{DarkBackground}}--}
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\par\addvspace{1.3em}

\begin{tabularx}{5.377cm}{x{1.9908 cm} x{2.9862 cm} }
\SetRowColor{DarkBackground}
\mymulticolumn{2}{x{5.377cm}}{\bf\textcolor{white}{From wort to final beer}}  \tn
% Row 0
\SetRowColor{LightBackground}
Whirlpool -\textgreater{} & cooling wort -\textgreater{} \tn 
% Row Count 1 (+ 1)
% Row 1
\SetRowColor{white}
wort aeration -\textgreater{} & yeast pitching \tn 
% Row Count 2 (+ 1)
% Row 2
\SetRowColor{LightBackground}
 & Pitching: yeast is mixed with wort \tn 
% Row Count 4 (+ 2)
% Row 3
\SetRowColor{white}
Ale or top fermenting yeast & vs Lager or bottom fermenting yeast \tn 
% Row Count 6 (+ 2)
% Row 4
\SetRowColor{LightBackground}
 & The yeast converts fermentable carbohydrates in the wort into alcohol and carbon dioxide \tn 
% Row Count 10 (+ 4)
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\begin{tabularx}{5.377cm}{X}
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\mymulticolumn{1}{x{5.377cm}}{\bf\textcolor{white}{Bottling line}}  \tn
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\par\addvspace{1.3em}

\begin{tabularx}{5.377cm}{x{2.33919 cm} x{2.63781 cm} }
\SetRowColor{DarkBackground}
\mymulticolumn{2}{x{5.377cm}}{\bf\textcolor{white}{Objectives of mashing}}  \tn
% Row 0
\SetRowColor{LightBackground}
Aim & to form an extract with a desired profile of sugars and a desired level of proteins, amino acids and other minor chemical constituents \tn 
% Row Count 7 (+ 7)
% Row 1
\SetRowColor{white}
Purpose & To dissolve immediately soluble substances. This fraction constitutes approximately 15\% of the total ingredients. \tn 
% Row Count 13 (+ 6)
% Row 2
\SetRowColor{LightBackground}
 & To convert substances that are initially insoluble in the mash into soluble substances, through enzymatic action. \tn 
% Row Count 19 (+ 6)
% Row 3
\SetRowColor{white}
 & To convert the extracted substances into fermentable extract, through enzymatic action. \tn 
% Row Count 24 (+ 5)
% Row 4
\SetRowColor{LightBackground}
alfa amylase & cuts big pieces \tn 
% Row Count 25 (+ 1)
% Row 5
\SetRowColor{white}
beta amylase & cuts in parts of two \tn 
% Row Count 26 (+ 1)
% Row 6
\SetRowColor{LightBackground}
iodine test & shows positive test for starch \tn 
% Row Count 28 (+ 2)
% Row 7
\SetRowColor{white}
Heating jacket & Limpet coil \tn 
% Row Count 29 (+ 1)
% Row 8
\SetRowColor{LightBackground}
 & Dimple jacket \tn 
% Row Count 30 (+ 1)
\end{tabularx}
\par\addvspace{1.3em}

\vfill
\columnbreak
\begin{tabularx}{5.377cm}{x{2.33919 cm} x{2.63781 cm} }
\SetRowColor{DarkBackground}
\mymulticolumn{2}{x{5.377cm}}{\bf\textcolor{white}{Objectives of mashing (cont)}}  \tn
% Row 9
\SetRowColor{LightBackground}
Lauter tun & Principle: filtration through a bed of grains \tn 
% Row Count 3 (+ 3)
% Row 10
\SetRowColor{white}
 & Compared to mash filter: • more flexible – variation in brew types and sizes • less expensive • lower yield \tn 
% Row Count 9 (+ 6)
% Row 11
\SetRowColor{LightBackground}
Mash filter & Principle: • filtration takes place through a filter cloth \tn 
% Row Count 12 (+ 3)
% Row 12
\SetRowColor{white}
 & Compared to lauter tun: • less flexible – variation in brew types and sizes • more expensive • higher yield \tn 
% Row Count 18 (+ 6)
% Row 13
\SetRowColor{LightBackground}
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 \tn 
% Row Count 37 (+ 19)
\end{tabularx}
\par\addvspace{1.3em}

\vfill
\columnbreak
\begin{tabularx}{5.377cm}{x{2.33919 cm} x{2.63781 cm} }
\SetRowColor{DarkBackground}
\mymulticolumn{2}{x{5.377cm}}{\bf\textcolor{white}{Objectives of mashing (cont)}}  \tn
% Row 14
\SetRowColor{LightBackground}
Hopping & Bitter hops: Hops added in beginning of boiling \tn 
% Row Count 3 (+ 3)
% Row 15
\SetRowColor{white}
 & Aroma hops: Hops added at end of boiling \tn 
% Row Count 5 (+ 2)
% Row 16
\SetRowColor{LightBackground}
\mymulticolumn{2}{x{5.377cm}}{Wort cooling} \tn 
% Row Count 6 (+ 1)
% Row 17
\SetRowColor{white}
Coolship & big shallow trough \tn 
% Row Count 7 (+ 1)
% Row 18
\SetRowColor{LightBackground}
Plate heat exchanger & Hot wort runs next to cold water. hot water is recycled, fx in CIP \tn 
% Row Count 11 (+ 4)
\hhline{>{\arrayrulecolor{DarkBackground}}--}
\end{tabularx}
\par\addvspace{1.3em}

\begin{tabularx}{5.377cm}{x{1.84149 cm} x{3.13551 cm} }
\SetRowColor{DarkBackground}
\mymulticolumn{2}{x{5.377cm}}{\bf\textcolor{white}{Malt, hops, Water and Adjuncts}}  \tn
% Row 0
\SetRowColor{LightBackground}
Barley -\textgreater{} Malt & Two-row barley and Six- row barley (two-row better) \tn 
% Row Count 3 (+ 3)
% Row 1
\SetRowColor{white}
Barley composition & Embro \tn 
% Row Count 5 (+ 2)
% Row 2
\SetRowColor{LightBackground}
 & Leaf \tn 
% Row Count 6 (+ 1)
% Row 3
\SetRowColor{white}
 & Endosperm \tn 
% Row Count 7 (+ 1)
% Row 4
\SetRowColor{LightBackground}
 & beta glucan walls \tn 
% Row Count 8 (+ 1)
% Row 5
\SetRowColor{white}
aleurone & production of enzymes 71\% arabinoxylan 26\% {\ss}-glucan \tn 
% Row Count 11 (+ 3)
% Row 6
\SetRowColor{LightBackground}
Endosperm & Storage of starch 75\% {\ss}-glucan 20\% arabinoxylan \tn 
% Row Count 13 (+ 2)
% Row 7
\SetRowColor{white}
Steeping & grain take up water \tn 
% Row Count 14 (+ 1)
% Row 8
\SetRowColor{LightBackground}
Germination & enzymes activated and synthesised, cells walls and protein broken down \tn 
% Row Count 17 (+ 3)
% Row 9
\SetRowColor{white}
Kilning & heating to stop enzymatic activity, production of colours and flavours \tn 
% Row Count 20 (+ 3)
% Row 10
\SetRowColor{LightBackground}
Barley Handling & Pre-cleaning, De-stoning, Removal of half grains and weed seeds, Screening \tn 
% Row Count 23 (+ 3)
% Row 11
\SetRowColor{white}
\mymulticolumn{2}{x{5.377cm}}{} \tn 
% Row Count 23 (+ 0)
% Row 12
\SetRowColor{LightBackground}
Hops (only female hops) & Bitterness, aroma, taste stability \tn 
% Row Count 25 (+ 2)
% Row 13
\SetRowColor{white}
 & antioxidants, antibacterial \tn 
% Row Count 27 (+ 2)
% Row 14
\SetRowColor{LightBackground}
 & foam, cling, lacing \tn 
% Row Count 28 (+ 1)
% Row 15
\SetRowColor{white}
Growth & Upwards, harvested bottom to top \tn 
% Row Count 30 (+ 2)
\end{tabularx}
\par\addvspace{1.3em}

\vfill
\columnbreak
\begin{tabularx}{5.377cm}{x{1.84149 cm} x{3.13551 cm} }
\SetRowColor{DarkBackground}
\mymulticolumn{2}{x{5.377cm}}{\bf\textcolor{white}{Malt, hops, Water and Adjuncts (cont)}}  \tn
% Row 16
\SetRowColor{LightBackground}
\mymulticolumn{2}{x{5.377cm}}{{\bf{Hop products}}} \tn 
% Row Count 1 (+ 1)
% Row 17
\SetRowColor{white}
Pellets & Pellets (90 and 45) \tn 
% Row Count 2 (+ 1)
% Row 18
\SetRowColor{LightBackground}
Isomerised & Iso-pellets \tn 
% Row Count 3 (+ 1)
% Row 19
\SetRowColor{white}
 & IKE Isomerised Kettle Extract \tn 
% Row Count 5 (+ 2)
% Row 20
\SetRowColor{LightBackground}
 & PIKE Potassium Isomerised Kettle Extract \tn 
% Row Count 7 (+ 2)
% Row 21
\SetRowColor{white}
Downstream & ISO extract \tn 
% Row Count 8 (+ 1)
% Row 22
\SetRowColor{LightBackground}
 & RHO, Tetra, Hexa \tn 
% Row Count 9 (+ 1)
% Row 23
\SetRowColor{white}
 & Hop Oils and Fractions \tn 
% Row Count 10 (+ 1)
% Row 24
\SetRowColor{LightBackground}
\mymulticolumn{2}{x{5.377cm}}{Special products} \tn 
% Row Count 11 (+ 1)
% Row 25
\SetRowColor{white}
Lupulin glands & Alpha and beta acids, xantohumol \tn 
% Row Count 13 (+ 2)
% Row 26
\SetRowColor{LightBackground}
 & isomeresation of alpha acids increases solubility and bitterness. also makes the light struck flavour \tn 
% Row Count 18 (+ 5)
% Row 27
\SetRowColor{white}
{\bf{Water}} & At least same quality as drinking water \tn 
% Row Count 20 (+ 2)
% Row 28
\SetRowColor{LightBackground}
 & Opimization of minerals (disolved ions) -\textgreater{} Hardness \tn 
% Row Count 23 (+ 3)
% Row 29
\SetRowColor{white}
 & ptimization of pH -\textgreater{} Alkalinity \tn 
% Row Count 25 (+ 2)
% Row 30
\SetRowColor{LightBackground}
 & bottom fermented beers (lagers) are brewed with soft water \tn 
% Row Count 28 (+ 3)
% Row 31
\SetRowColor{white}
 & top fermented beers (ales, stouts, etc.) on hard and mineral rich water. \tn 
% Row Count 31 (+ 3)
\end{tabularx}
\par\addvspace{1.3em}

\vfill
\columnbreak
\begin{tabularx}{5.377cm}{x{1.84149 cm} x{3.13551 cm} }
\SetRowColor{DarkBackground}
\mymulticolumn{2}{x{5.377cm}}{\bf\textcolor{white}{Malt, hops, Water and Adjuncts (cont)}}  \tn
% Row 32
\SetRowColor{LightBackground}
Ground water & very clean, stable low temperature, often very hard but depends on ground composition \tn 
% Row Count 4 (+ 4)
% Row 33
\SetRowColor{white}
Surface water & more particles and microorganisms, varies in temperature, often very soft \tn 
% Row Count 7 (+ 3)
% Row 34
\SetRowColor{LightBackground}
Town water & Really well balanced \tn 
% Row Count 8 (+ 1)
% Row 35
\SetRowColor{white}
Hardness & Temporary end permanent depending on mineral salts \tn 
% Row Count 10 (+ 2)
% Row 36
\SetRowColor{LightBackground}
\mymulticolumn{2}{x{5.377cm}}{{\bf{Adjuncts}}} \tn 
% Row Count 11 (+ 1)
% Row 37
\SetRowColor{white}
Types & Peas, Rice, Corn flakes, rye, soya \tn 
% Row Count 13 (+ 2)
% Row 38
\SetRowColor{LightBackground}
 & "ANY CARBOHYDRATE SOURCE OTHER THAN MALTED BARLEY WHICH CONTRIBUTES SUGARS TO THE WORT" \tn 
% Row Count 17 (+ 4)
% Row 39
\SetRowColor{white}
Quality & Taste and Flavour Stability • Head Retention • Colour • Degree of Fermentation • High Gravity Wort \tn 
% Row Count 22 (+ 5)
% Row 40
\SetRowColor{LightBackground}
Economy & Price of the adjunct versus malt • Influence on brewing capacity • Energy savings • Taxation \tn 
% Row Count 26 (+ 4)
% Row 41
\SetRowColor{white}
\seqsplit{Gelatinisation} & Some adjucts gelatinise at higher temps than malt, so it has to be boiled seperately \tn 
% Row Count 30 (+ 4)
\hhline{>{\arrayrulecolor{DarkBackground}}--}
\end{tabularx}
\par\addvspace{1.3em}


% That's all folks
\end{multicols*}

\end{document}