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
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
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
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
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
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
Forms of Hops
whole leaf hops pelletized hops hop extract
Important characteristics
flocculation attenuation production of secondary products nutrient and oxygen demands
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
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
rootlets
Modification
refers to the degree of protein simplification tradeoff between modification and extract potential
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
Decoction Mash
Similar to step mash except temperature is raised by removing and boiling a portion of the mash almost obsolete today
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
maltose dextrins
Extract
% extract % fermentability
3 lbs/gal
4 lbs/gal
5 lbs/gal
6 lbs/gal
Extract
% 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
Sparge Volume
Tradeoff between efficiency and unwanted husk tannins Rule of thumb is two times mash water volume
Wort Evaporation
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
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
Grain Mill
Mashing
Oven Ovenused used to tomaintain maintain constant constant temperature temperature
Lautering
Sparge Spargewater water reservoir reservoir Sparge Spargewater water Lauter Lautertun tun
Sparging
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
Ferment
Drinking Beer