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Beer Brewing

What is Beer and how to brew beer

Agenda
What is Beer? Ingredients Brewing Process Brewing Equipment and Methods

What is Beer?
An alcoholic beverage made from fermenting sugar derived from grains That which is meant to be enjoyed!

Ingredients
Beer is made of 4 basic ingredients
Water Grain (fermentable sugar) Hops Yeast

Many adjuncts are optional


specialty grains fruits just about anything else

Water
Brewing water consists of
H2 O Ions

pH
Proper pH is required at each stage in the brewing process Buffer salts aide in maintaining pH

Beer styles dictate the hardness of the water

Water Composition around the World


Mineral (ppm) Ca SO4 Mg Na Cl Pilsen 7 5-6 2-8 32 5 Munich 70-80 5-10 18-19 10 1-2 Dublin 115-120 54 4 12 19
Dortmund

260 283 23 69 106

Burton- Milwaukee San Diego on-Trent 260-352 35 260 630-820 24-60 54 16-36 18 11 ? 5 172 24 82 92

Grains
Fermentable sugar is provided by malted and mashed barley
malting and mashing are processes which simplify both the carbohydrates and proteins in the grain

Sugar from Grain comes in a few forms:


Malted grain Liquid extract: Malted and mashed grains reduced to a syrup Dried extract: Liquid extract reduced to a powder

For the home brewer, grains discussed as Malt

Kilning and Malt


Malt is Kilned to remove moisture
Pale ale malt is kilned at low temperature for a long period Mild ale malt is kilned a little higher. High temperature kilned lager malts: Vienna and Munich

Crystal Malt
stewed malt Kilned at mash temperatures to convert starch to sugar

Roasted Malts
Malt is roasted at high temperatures after moisture is removed From light to dark: Amber, Brown, Chocolate, Black (patent)

Roasted Barley
Roasted raw barley

Malt Specification
Extract
The yield of sugar from the malt

Diastatic Power
A measurement of enzyme power Diastase are enzymes which convert starch into sugar

Nitrogen (or protein) Content


Proteins contain nitrogen while carbohydrates do not Yeast nutrient

Types of Malt
6 row barley vs. 2 row barley
refers to the number of rows of grain per ear 6 row barley is less expensive than 2 row 6 row barley has more diastatic power 2 row barley has a thinner husk: lower polyphenol content

6 row barley
used in American style beers used with adjuncts such as corn and rice: i.e. Bud

2 row barley
used in German and British beer styles

Wheat Malt
low diastatic power: must be used in conjunction with malted barley high protein content: good head retention albeit with haze

Malt Quality
Malt Type
US six-row US two-row Euro Pilsner Euro Lager Vienna Dark Lager Wheat Euro six-row

Diastatic Power Extract


155 110 93 87 66 46 95 128 75% 80% 79% 79% 79% 78% 84% 78%

Low D.P. malts must be used in conjunction with high D.P. malts Extract is percentage of sugar to grain by weight

Hops
Hops are a flower which are used to:
Add bitterness Add flavor and aroma as a preservative

Noble Hops
Aromatic or Flavor Hops Hallertau, Saaz, Cascade, etc

Bittering Hops
High in alpha acid Cluster, Eroica, Nugget

Hop Bitterness Properties


Alpha Acid Content (Humulone)
Alpha acid contributes 90% of the bitterness of beer Alpha acid content of Hops is specified either as percent of the cone weight or Alpha Acid Unit (AAU) Bitterness contribution to finished beer is specified by:
IBU: International Bitterness Unit HBU: Home brewers Bitterness Unit

Beta Acid Content (lupulone)


Also imparts bitterness, but unpleasant insoluble in wort under normal (healthy) conditions

Not all hops are the same


Alpha and beta acid is broken into three categories causes slight variations in bitterness

Other Hop Properties


Aroma and flavor
Hops, especially noble hops contain aromatic oils Oils can be easily boiled away during the wort boil

Forms of Hops
whole leaf hops pelletized hops hop extract

Yeast and Bacteria


Theyre alive!
making beer requires living organisms

Important characteristics
flocculation attenuation production of secondary products nutrient and oxygen demands

Difference between Yeast and Bacteria


With yeast, the primary products are ethanol and CO2 Bacteria primarily produce other products such as lactic acid, diacetyl (butterscotch), etc

Yeast Flocculation
Flocculation: sedimentation of yeast in beer In the early stages of the ferment, yeast either:
rise to the top of the fermenter: Ale yeast sediment (flocculate) to the bottom: Lager yeast almost completely remain in suspension

In the late stages, most yeast flocculate Inverse relationship between flocculation rate and fermentation rate

Yeast Attenuation
Whats in malt sugar?
Malt Sugar contains many different types of sugar Types of sugar differ in molecular weight
multiple combinations of glucose and fructose building blocks

Attenuation
Refers to yeast's ability to metabolize different sugars Single and double sugar molecules can be metabolized by all yeast strains (glucose, fructose, maltose, sucrose) Attenuative yeast can metabolize triple sugars (maltotriose) Superattenuative yeast can metabolize quad sugars (maltotetraose)

Impact on Beer
The higher the attenuation, the dryer the beer Depends on beer style

Yeast: Secondary Products


Secondary Products depend primarily on: yeast strain temperature Esters
organic compounds with strong aromas desirable in certain ale styles

Diacetyl
Butter or butterscotch aroma usually not desirable in beer

Fusel alcohols
higher molecular weight e.g. butyl alcohol harsh taste

Fatty Acids
Soapy taste and mouth feel

Yeast Comparison
Ale Yeast
Top fermenting produces esters Attenuation depends on style from unattenuating to super attenuative

Lager Yeast
Bottom Fermenting produces very few secondary products (neutral) cold temperature tolerant (also aides in neutrality) normal attenuation

Brewing Process
Malting Mash Fermentation
Grain Malting Malt Mash Wort Beer

Fermentation

Malting
endosperm embryo husk modified barley

Malting Barley is a process which simplifies the grain Malting Process


Grain is steeped in water The grain is allowed to germinate After an appropriate period of time, the grain is dried in a kiln

rootlets

Malting and Modification


What happens during malting?
Converts endosperm starch to soluble starch Simplifies complex proteins to simple proteins and amino acids Converts a small amount of starch to sugar (12% extract)

Modification
refers to the degree of protein simplification tradeoff between modification and extract potential

Protein simplification is required for


generation of mash enzymes yeast nutrients

Mashing Process
Grist
milling

Striking
Combine grains with water Gelatinization

Conversion
Actual mash

Lautering
Vorlaufing Sparging

Mash techniques
Infusion Mash
One step mash using the same temperature throughout used only with fully modified malts

Step Mash (Step infusion mash)


Temperature is varied throughout the mash used with undermodified malts and with adjuncts

Decoction Mash
Similar to step mash except temperature is raised by removing and boiling a portion of the mash almost obsolete today

Factors which effect starch conversion


Time
Conversion increases with time

Temperature
Impacts total conversion Molecular weight of converted sugar

pH
Determines optimum temperature Best range is 5.2 to 5.6 (lower is preferred)

mash thickness
Impacts total conversion Molecular weight of converted sugar

Mash Yield vs. Temperature


Conversion vs. Time
75.0 % 70.0 % 65.0 % Yield 60.0 % 55.0 % 50.0 % 45.0 % 40.0 % 0.5 hrs 1.0 hrs 1.5 hrs Time 2.0 hrs 2.5 hrs 3.0 hrs 149 F 158 F 120 F

Carbohydrate Profile vs. Temp


50.0 % 40.0 %
Carbohydrate

maltose dextrins

30.0 % trisaccharides 20.0 % monosacrds 10.0 % 0.0 % 80.0 %140 F sucrose


142 F 144 F 146 F 148 F 150 F 152 F 154 F

Extract

75.0 % 70.0 % 65.0 % 140 F 145 F 150 F 155 F

% extract % fermentability

Carbohydrate Profile vs. Thickness


50.0 % 40.0 %
Carbohydrate

30.0 % 20.0 % 10.0 % 0.0 % 2 lbs/gal 76.0 %

maltose dextrins trisaccharides monosaccrds sucrose

3 lbs/gal

4 lbs/gal

5 lbs/gal

6 lbs/gal

Extract

72.0 % 68.0 % 64.0 % 2 lbs/gal 3 lbs/gal 4 lbs/gal 5 lbs/gal 6 lbs/gal

% extract % fermentability

Lautering
Lautering separates the newly converted sugars from the husks and other solids There are two phases of lautering
Vorlaufing: sets up the grain as a natural filter bed Sparging: hot water is sprayed on the grain while sweet wort is drained through the filter bed

Mash Out Temperature


Sparge temperature should be approximately 170 Halts enzyme activity allows sugars to flow more freely from the husks

Sparge Volume
Tradeoff between efficiency and unwanted husk tannins Rule of thumb is two times mash water volume

Boiling the Wort


Extracting Hop Bitterness
hop resins are dissolved by boiling (isomerization)

Protein Coagulation (Hot Break)


Proteins which cause haze are coagulated and eventually precipitated

Wort Evaporation

Boiling Hops with the Wort


Hop Utilization depends on:
boil time Wort density
30 % 25 % 20 % utilization 15 % 10 % 5% 0% 0 min boil 1 lbs/gal 2 lbs/gal 3 lbs/gal 4 lbs/gal 5 lbs/gal

increasing density
10 min boil 20 min boil 30 min boil boil time 40 min boil

50 min boil

60 min boil

Trub
Trub is:
Tannin (protein compound) fatty acids carbohydrates

Trub formation
boiling (hot break) chilling (cold break) 3 times more trub is formed during the hot break

Trub tends to enhance fermentation while negatively impacting the quality of beer

Wort Chilling
Rapid wort chilling
Prepares wort for pitching yeast improves cold break minimizes time when wort is susceptible to contamination Slow chilling can contribute to DMS (dimethyl sulfide)
sweet corn taste

Fermentation
Aerobic Cycle
60

Yeast Count (milions/ml)

Anaerobic Cycle

Sedimentation

50

40

30

20

10

0 0 1 2 3 4 5

Days

Yeast Cycles
Respiration
Aerobic cycle where oxygen is utilized by yeast cells
This is the only time where beer should be aerated

Yeast reproduce Produce CO2, Water, and flavor characteristics No alcohol is produced

Fermentation
Anaerobic cycle (excess oxygen is scrubbed during respiration cycle) Yeast reproduce Produce CO2, alcohol and flavor characteristics

Sedimentation
flocculation Yeast produce glycogen necessary for dormancy

Brewing Equipment and Methods

Grain Mill

Mashing
Oven Ovenused used to tomaintain maintain constant constant temperature temperature

Mash Mashtun tun (grain (grainmash mash pot) pot)

Lautering
Sparge Spargewater water reservoir reservoir Sparge Spargewater water Lauter Lautertun tun

Boil BoilPot Pot Sweet Sweetwort wort

Sparging

Lauter Lautertun tun

Sparge Spargewater wateris is gently gentlysprayed sprayedon on grain grainbed bedas asbar bar rotates rotates

Boiling

Wort Chilling
Counter-flow Counter-flow wort wortchiller chiller Hot HotWort Wort Cold ColdWater Waterin in

Chilled Chilledwort wort

Ferment

Fermentation Fermentation Lock Lock Fermenter Fermenter

Drinking Beer

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