Brewing

Question 1

What is milled Malt called?

Answer 1

Grist

Question 2

What is broken down in the Mashing production stage

Answer 2

Starch

Question 3

When mashing has taken place what are the two components that starch breaks down into?

Answer 3

Fermentable sugars and dextrins

Question 4

What has more glucose molecules, fermentable sugars or dextrins?

Answer 4

Dextrins, they contain hundreds of glucose molecules where fermentable sugars only have 3 glucose molecules.

Question 5

What temperature does enzymes work best to break down the starch?

Answer 5

61-67°c

Question 6

What is sparging?

Answer 6

When the grain bed is rinsed with hot water extracting the remaining sugars during the mash separation

Question 7

What are spent grains?

Answer 7

The leftover solids after mash separation

Question 8

What can spent grains be used for?

Answer 8

Bio fuel or animal feed

Question 9

Where is does the mash separation take place?

Answer 9

Lauter tun

Question 10

What does adding hops at the start of the boil give to the beer?

Answer 10

Bitterness

Question 11

What does boiling the wort do to the beer?

Answer 11

Removes some DMS and sterilises the wort

Question 12

What does adding hops later in boil give?

Answer 12

Aroma

Question 13

What reaction can the heat of the boil impart on the wort

Answer 13

The Maillard reaction giving toasted bread or caramel aromas

Question 14

What is concentrated during the boil due to evaporation?

Answer 14

Sugars, aroma compounds and colour

Question 15

What’s the process of excess proteins in the wort turning from liquid to solids during the boil

Answer 15

Coagulation

Question 16

What does the coagulated proteins and other material form during the wort boil?

Answer 16

The hot break or the trub (meaning cloudy)

Question 17

What is the main way of removing the trub?

Answer 17

The whirlpool

Question 18

After whirlpooling what is left behind from the wort

Answer 18

Trub cone

Question 19

What does a heat exchanger do?

Answer 19

Cools the hot wort coming off from the whirlpool

Question 20

What was a traditional way of cooling the wort using a shallow vessel

Answer 20

Koelschip or coolship
Sometimes still used in the spontaneous fermented styles such as lambic Beers

Question 21

What is original extract?

Answer 21

The amount of sugar in the wort before fermentation

Question 22

Using more malt and grain in proportion to water leads to higher or lower original extract?

Answer 22

Higher

Question 23

Higher original extract leads to higher or lower abv beers (generally)

Answer 23

Higher

Question 24

What is original gravity?

Answer 24

The density of the wort before fermentation (higher density reflects higher sugar levels in the wort)

Question 25

Fermentation causes two main undesirable flavours, what are they?

Answer 25

Diacetyl and Acetaldehyde

Question 26

What aromas does Acetaldehyde give?

Answer 26

Green apple, raw pumpkin or emulsion paint