Brewing Processes Flashcards
What is Milling?
Cracking Grain to Expose Fermentable Sugars
What is Mashing?
Extracting Fermentable Sugars from Grain with Warm Water
What is Wort?
Brewing Liquor with Extracted Sugar, Pre-Fermentation
What is Lautering?
The Process of Separating Wort from Grain Husks
What is Sparging?
Rising Spent Grain with Hot Liqour to Extract Extra Sugars.
What is the standard Mashing Temperature?
152°F/67°C
What is the average time range for the Boil?
45-90 minutes
What are three purposes of a Boil?
Converting Hop Acids into a soluble state.
Sterilizing wort.
Precipitates out certain proteins.
What is the benefit of a direct flame Boil?
Extra caramelization. Can provide a toffee note.
What is the primary way heat is transferred to Wort during a boil?
Steam Jackets or Heater Tubes.
Hops added at the beginning of the Boil provide what to the beer?
Bitterness.
What do hops added late in the Boil provide?
Aroma and Flavor
What determines if a conditioning tank is wider or taller? Which is which?
The yeast type.
Lagers are conditioned in wider horizontal tanks.
Ales are conditioned in taller vertical tanks.
What is the earliest possible time to add hops?
Lautering
What happens to hop Acids during the boil?
Isomerization
What is the goal of Whirlpool hop additions?
Maximizing hop oils.
When can a beer be Dry-Hopped?
Fermentation or Conditioning
What is the name of the chemical process that happens during a fermentation Dry-Hopping?
Hop Biotransformation
What are the two names for adding whole-cone hop flowers to conditioning beer?
Wet-hopping
Fresh-hopping
How long can a hop cone be off the vine before it is no longer suitable for wet-hopping?
24 hours.
What is Hop Creep?
During Dry-Hopping, residual yeast begins fermenting Hop oils.
Never desirable.
Why would a brewery increase the temperature of fermentation for the last 1-2 days of the fermentation?
Called a Diacetyl Rest, the increased temperature makes it easier for yeast to consume excess diacetyl.
What are the four phases of fermentation?
The Lag Phase
The Log Phase
The Stationary Phase
The Diacetyl Rest
What is the process of reducing kettle temperature below 190°F before adding hops?
Sub-iso addition.
