Brewing Process Flashcards
Two row barley is native to which continent?
Europe
Six row barley kernels contain a greater proportion of husk which can impart what flavour to a finished beer?
Grainy or husky flavours.
Six row barley also has higher protein levels which can cause haze in finished beer.
Increased protein means there are more enzymes which can be useful for making adjunct beer.
Brewers often prefer two row barley because:
Plump kernels contribute more extract for a given weight of grain.
What are the three key stages of malting?
1) Steeping
2) Germination
3) Kilning
During steeping moisture content of the barley rises from about 12% to how high?
About 45%
Hydration stimulates biochemical reactions that start the growth of a new barley plant inside the kernel.
How long do maltsters keep barley moist during the germination phase?
3 - 5 days.
This allows the barley seed to start growing.
Why is germination critical in making malt?
It makes starch (a fermentable sugar) more available during brewing.
What does the term ‘modification’ mean when it refers to malting barley?
Modification refers to breaking down proteins into starch during germination.
Starch is a fermentable sugar. More available starch is good for fermentation.
Modified barley is also known as what?
Green Malt.
What are the 4 goals of kilning barley?
1) Reduce moisture to about 4%
2) Preserve enzymes so brewers can activate them during brewing
3) Drive off DMS and other undesirable flavours.
4) Develop malt flavour through light toasting of the grains.
What is the primary grain used to brew beer?
Malted Barley
What is malt made from?
Grains like barley and wheat.
What are the three parts of the barley kernel?
Husk, embryo and endosperm
What is the function of the barley husk?
Provides protection for the barley embryo.
What is the function of the barley embryo?
Contains the plant’s vital elements which begin to grow when the kernel sprouts.
What does the endosperm do?
Contains starch reserves to fuel the growth of the plant.
Are raw barley kernels hard or soft?
Rock hard.
What are the five types of base malt named in the book?
Pilsner Malt, Pale Ale Malt, Munich Malt, Vienna Malt and Wheat Malt
What are the two types of malts known as?
Base Malts, Specialty Malts
What does extract refer to?
The malt carbohydrates and proteins that can be dissolved into the wort during brewing are known as extract.
Just prior to fermentation the amount of extract is measured by an original gravity reading.
What is the Lovibond scale?
The Lovibond Scale is a measure of malt colour.
Pale malts may be as light as 1-10 degrees while black malts can be as highas 600 degrees.
What is Diastatic Power?
Barley enzymes are needed to convert starch into fermentable sugar. A malt with high diatstatic power will be more effective at producing fermentable extract.
What is the term for starch or sugar that does not come from malted grain?
Adjuncts
Adjuncts contribute ____________ to finished beer.
little to no flavor
Sugars and sugar rich substances consist entirely of fermentable extract, so contribute nothing but alcohol.
What is the scientific name for hops?
Humulus Lupulus
What type of plant is hops?
“bine”
Which hops plants are chosen to make beer?
Unpollinated female plants.
Male plants are usually destroyed.
What part of the hops plant is picked to be used in brewing?
The Cone
_______ is a yellow-gold powder that contains the compound that flavor beer.
Lupulin.
What are the two acid compounds that come from hops resin?
Alpha acid - “humulones”
Beta acid - “lupolones”
The process of breaking down alpha acids using heat is known as what?
isomerization
heating alpha acids produces “iso-alpha acids”
How long do hops need to boil to isomerize the alph-acid?
60-90 minutes.
What is the scientific name for lager yeast?
Saccharomyces Cerevesiae
What is the scientific name for ale yeast?
Saccharomyces Pastorianus.
Ale yeast work best at what temperature?
18-24 degrees Celsius
Lager yeast works best at what temperature?
1-14 degrees Celsius.
Non-Saccharomyces fermentation uses what types of microorganisms?
Lactobacillus, acetobactor and Brettanomyces.
What are the three Cs of brewing water?
Chlorine, Calcium and Carbonate.
What do brewers do with chlorine in water?
Remove it through charcoal filtration. Chlorine produces off flavors that give beer an antiseptic or burning wire aroma.