Day 1 Flashcards
Mention 4 ingredients in beer
Water, Barley Malt, Adjuncts, Hops
Why do we mill the malt?
To open the husk and break down some f the starch and protein structure
2 different mills for lauter tun, and advandeces
Dry milling, wet milling
Mention 2 types of mashing
INfusion mashing, and decoction mashing
Describe 4 steps in lautering process
first wort, sparging, lust running, spent grain removal
How long does the wort boil and amout of evapuration
60 min, 4-10% evap.
What does the wor pool?
The wort is moved in circular rotation, wich will make the teacup effect and the solids will gather in the middle
How does we cool the wort?
Plate heat exchanger
Why do we aerate the wort?
To provide oxygen for the yeast
Top fermenting yest, type and temp.?
Ale, higher temp. (14-18 grader)
Bottom fermenting yeast, type and temp.
Lager, lower temp (10-14 degrease)
How to get rid of haze, mention 4 methods
Kieselghr, membrane filter, coolcrash, PVPP and sillicagel
What does high gravity beer mean?
Brew strong beer to dilute later
Mention 4 importent inventions
Isolation of yeast, Frindge (cooling system). pasterastion, sacchrometer
What is importen to consider when milling the malt?
Too fine grains will make a to compact grainbed in th elauter tun and the water and wort will have a hard tme running througt. To big will make the starch less availeble.
What type of water weere used for pilsner
Soft water
What type of water is used for hoppy pale ales
Hard water but nonalkaline
What do we do today to create consisdency and good quality
revershed osmosis
What is the different between surface an municipalti water
The amount of microorganisms, and more alkaline in surface water beacause of agricultre
Why use hops?
bitternes, essential olies, tastestbility, antimicrobial
What conditions do hops need?
min. 13 hour daylight between 25- 30 deagrese
What country grows the most hops
USA, Germany and China
4 ways to add hop
Natrual hopleafs, Hoppellets, Hop extracts, Isomerized hop extract
What creates suns struck flavour?
Iso alpha acids is convertedinto 3-methyl 2- buthen-1-thiol. when struck by the sun
Typical hop flavour
linalool
Where are the bitter and aroma compounds loacated?
In the hop cone in the lupulin glands. Only in female hop bines
mention 3 types of hoping
kettel hoping, late hoping, dry hoping
How does hop grow?
up and always clockwise
Mention 3 types of carbohydrates in malt
maltose, matriose, sucrose, fructose, glucose
Enzymes and their job?
alfa amylase: cleaves starch. beta amylase: cutts maltose
Categories of barley
2 rows, Spring, malt barley
Where is the starch located and where is the enzymes located in barley?
starch in endosperm, enzymes in embroy
mention the 3 steps in malting process
- steeping, 2. germanation, 3. kilning
Describe steeping
barley is covered in water in 24-48 hours, in around 14-18 degrease. water content on 44-46%
Describe germanation
barley is spread out th germinat, 3-7 days, 14-20 degrease, aeration
Descibe kilning
barley is dryed, 12-48 hours, 45-85 degrease, ventilation. also roasting if necsarry
Hoe is malt color measured?
EBC
Why add adjuncts?
taste stability, degree of fermentation, price, energy savings, traditions
what does the gelations tempeture mean? and what is the udfordring?
it is the tempeture where the starch takes up water, this is sometimes not the same as for barlay wich can make it difficult
