Brewing Process

Question 1

Milling Malt

Answer 1

Crushed grain exposing starchy endosperm and enzymes

Husks are removed and create natural filter bed for wort

Question 2

Mashing

Answer 2

Soak milled malts in hot liquor (water)

Converts starches into fermentable sugars

Alpha and beta amylase are primary enzymes

Temps between 145-153 Fahrenheit for 60min

Question 3

Laurtering

Answer 3

Process of separating wort from malt by trickling hot water through mash to rinse sugars out of grains

1. Initiate wort runoff - raise temp to 170 to stop enzyme
2. Vorlauf (recirculation) - run initial runnings back to top
3. Collection - moved to boil kettle when clear
4. Sparge - spray 170 water on top

Question 4

Boiling

Answer 4

Lasts 90min

Effects

1. Wort Sterilization
2. Isomerize hop alpha acids (bittering hops)
3. Drive off volatile off flavors like DMS
4. Coagulate proteins - prevent cold haze
5. Concentrate Wort

Question 5

Whirlpool

Answer 5

Remove trub (troob) from wort
--- trub is malt/protein/hop debris

Question 6

Cool Wort

Answer 6

Use heat exchanger or coolship

Should be done as quickly as possible to prevent bugs from growing

Can hop back at this time

Question 7

Wort Aeration and Pitch Yeast

Answer 7

Only time that oxygen is ok in brew process

Question 8

Fermentation

Answer 8

Yeast convert sugars to ethanol and CO2.

Typically using Saccharomyces Cerevisiae or Pastorianus

Sacc c @ 60-75 degrees
Sacc p @ 40-55

Question 9

Laggering

Answer 9

Cold storage of beer to smooth out and reduces sulfur tannins and proteins

Done at 35-45 degrees

Question 10

Clarify

Answer 10

Done either with filtration or use of fining agents

Can also just let it settle

Question 11

Carbonation

Answer 11

Can either force carbonate or 2nd ferment in vessel

Question 12

Package and Pasteurize

Answer 12

Keg/Can/Bottle/Cask

Flash pasteurized typically