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Bradens Brewing > Beer Types & Raw Materials; Sweet Work Production > Flashcards

Beer Types & Raw Materials; Sweet Work Production Flashcards

1
Q

Salts dissolved in water affects the beer’s flavour, they influence the pH (acidity/alkalinity) of the process and the final product and they provide essential trace elements for yeast growth

TRUE or FALSE?

A

True

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2
Q

What is an iodine check?

A

A check to see if there is any unconverted starch left over in the mash.

This check must be done when the mash is cooled and by dripping iodine over the mash sample, the mash will turn a dark blue or black to indicate unconverted startch

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3
Q

What is amylolysis?

A

Term used for the breakdown of starch into sugars of varying degrees of complexity

The amylolytic stand temperature is therefore a compromise of the two optima (alpha & beta) to achieve the desired fermentability

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4
Q

What is the optimum temperature and pH for alpha amylase?

A

Will randomly attack the starch chains at an optimum temperature of 67c, and a pH of 5.2

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5
Q

What is the optimum temperature and pH of beta amylase?

A

Will attack the ends of the starch chains and an optimum temperature of 62c, and pH of 5.25

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6
Q

At what temperature will the mash stop attenuating?

A

77c

This will improve fermentability in the wort seperation system by reducing the viscosity stopping any remaining enzymatic activity which would affect wort fermentability

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7
Q

What is a Sacchrification stand?

A

Where enzymes convert starch to sugar

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8
Q

What is a Proteolysis stand?

A

Term used to describe enzyme action that breaks down proteins into simpler soluble forms, mashes with undermodified malt

Their optimum temperature ia slightly lower at 50 - 54c and a pH of 5.5

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9
Q

What is the optimum amount of water for mashing

A

Between 2.5 and 3.5 litres of water per kilogram of dry grist

In thin mashes the enzymes are more sensitive to heat and degrade quickly, because there is lower concentration of enzymes and startch, thick mashes have higher viscosity and results in slower sugar extraction, particularly in wort runoff

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10
Q

What is the optimum time for mashing ?

A

30 minutes

A longer time will not increase the yield of sugar but may make it more fermentable

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11
Q

What is 3 units of sugar?

A

Maltotriose

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12
Q

What is the optimum temperature for mashing?

A

60-65c

Low temperatures do not adversely affect the enzymes much but high temperatures inactivate enzymes including a-amaylase and b-amaylase. The action of amylases is stopped at temperatures over 70c

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13
Q

What is 4 units of sugar?

A

Dextrin

This will not ferment

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14
Q

What is the optimum pH for mashing?

A

5.4

Acidic conditions kill the enzymes. Enzyme action is stopped if the pH is below 5.0 where if its high the enzyme action will be slow but will continue at pHs of 7 or above

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15
Q

What happens during germination?

A

Firstly, hormones stimulate the production of enzymes in the aleurone layer.

Secondly, these enzymes start to act. Breaking down the gummy cell walls and breaking down the protein matrix inside startch containing cells, this breakdown releases startch granules making them accessible for conversion into sugar

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16
Q

What are the 3 stages of converting barley into malt?

A
  1. STEEPING
    The seed is soaked in water to start growing
  2. GERMINATION
    Barley grows under controlled conditions and the ‘changes’ occur inside the seed
  3. KILNING
    The malt is dried out and colour and flavour are developed
17
Q

What is the moisture content of the malt after kilning?

A

3-5%

18
Q

What is 1 unit of sugar?

A

Glucose

This will ferment quickly

19
Q

Beta Amylase attacks random points of the chain

TRUE or FALSE?

A

False

Alpha amylase attacks random points of the chain where beta attacks the second to last link in the chain

20
Q

Enzyme action converts the starch into fermentable sugars and breaks down protiens into soluble forms

TRUE or FALSE?

A

True

21
Q

What are coloured malts used for?

A

To increase veer colour and or to modify flavour

During the extra kilning used for coloured malts, the proteolytic and amylolytic enzymes will have been destroyed

22
Q

What are adjuncts used for (6) ?

A
  1. Colour
  2. Flavour
  3. Improve quality
  4. Increase capacity
  5. Reduce cost
  6. Improve yield
23
Q

Coloured malts may be used with any mashing system

TRUE or FALSE?

A

True

24
Q

Because if the lack of protein breakdown in lager malt, beers brewed using lager malt may require some additional processing, to enable further protein and B-glucan breakdown during mashing in the brewhouse

TRUE or FALSE?

A

True

This may require the use of decoction masing, (mash vessels with heating and stirring facilities) to ensure appropriate breakdown of starch granules into sugar

25
Q

How long does germination take?

A

Typically around 4 days

26
Q

What is 2 units of sugar?

A

Maltose

This will ferment quickly

27
Q

What is well modified malts used for?

A

Ales

This malt is more friable

28
Q

What is top fermenting yeast used for?

A

Ales, stouts and wheat beers

29
Q

What is he purpose of malting (3)?

A
  1. Make the starch readily available during the mashing process to be converted to a range of fermentable and unfermentable sugars
  2. Provide a source of amino acids and proteins for the yeast to be able to grow healthily during fermentation
  3. Desirable colours
30
Q

What is bottom fermenting yeast used for?

A

Lagers

31
Q

What is the key stage of the malting process?

A

Germination (when the barlet seed starts to grow)

32
Q

What is undermodified malt used for?

A

Largers

This malt is not very friable

33
Q

Malt contains carbs in the form of starch

TRUE or FALSE?

A

True

Starch is present in granules which are embedded in a protein matrix. The matrix is surrounded by cell walls containing a gum called B-glucan

Bradens Brewing (2 decks)

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