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
