Brewing Flashcards
What is milled Malt called?
Grist
What is broken down in the Mashing production stage
Starch
When mashing has taken place what are the two components that starch breaks down into?
Fermentable sugars and dextrins
What has more glucose molecules, fermentable sugars or dextrins?
Dextrins, they contain hundreds of glucose molecules where fermentable sugars only have 3 glucose molecules.
What temperature does enzymes work best to break down the starch?
61-67°c
What is sparging?
When the grain bed is rinsed with hot water extracting the remaining sugars during the mash separation
What are spent grains?
The leftover solids after mash separation
What can spent grains be used for?
Bio fuel or animal feed
Where is does the mash separation take place?
Lauter tun
What does adding hops at the start of the boil give to the beer?
Bitterness
What does boiling the wort do to the beer?
Removes some DMS and sterilises the wort
What does adding hops later in boil give?
Aroma
What reaction can the heat of the boil impart on the wort
The Maillard reaction giving toasted bread or caramel aromas
What is concentrated during the boil due to evaporation?
Sugars, aroma compounds and colour
What’s the process of excess proteins in the wort turning from liquid to solids during the boil
Coagulation
What does the coagulated proteins and other material form during the wort boil?
The hot break or the trub (meaning cloudy)
What is the main way of removing the trub?
The whirlpool
After whirlpooling what is left behind from the wort
Trub cone
What does a heat exchanger do?
Cools the hot wort coming off from the whirlpool
What was a traditional way of cooling the wort using a shallow vessel
Koelschip or coolship
Sometimes still used in the spontaneous fermented styles such as lambic Beers
What is original extract?
The amount of sugar in the wort before fermentation
Using more malt and grain in proportion to water leads to higher or lower original extract?
Higher
Higher original extract leads to higher or lower abv beers (generally)
Higher
What is original gravity?
The density of the wort before fermentation (higher density reflects higher sugar levels in the wort)
