Mashing Flashcards

(27 cards)

1
Q

What is amylopectin?

A

Outer layer of starch granule, 70-80% of structure

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2
Q

What is amylose?

A

Internal substance of the starch granule, 20-30% of structure

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3
Q

What are the 5 fermentable sugars found in wort?

A

Glucose, maltose, maltotriose, fructose, sucrose

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4
Q

What are the building blocks of proteins?

A

Amino acids

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5
Q

What is the function of enzymes?

A

To act as catalysts for organic reactions

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6
Q

What factors affect enzyme performance?

A

Ph, temperature, time

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7
Q

What is denaturing of enzymes?

A

The wrong ph or temperature (including boiling) can irreversibly inactive enzymes

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8
Q

What enzymes are important to brewers in mashing?

A

Cytolytic, proteolytic, amylolytic

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9
Q

What are cytolytic enzymes?

A

They break down the cell wall and include beta glucanase

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10
Q

What are proteilytic enzymes?

A

They break down protein and include peptidase

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11
Q

What are amylolytic enzymes?

A

They break down starch and sugars and include both alpha and beta amylase

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12
Q

Why can beta glucanase be a potential problem for brewers?

A

Too much means very viscous wort, lautering issues

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13
Q

What enzymes degrade starch?

A

Amylolytic

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14
Q

What is the ideal temp range for alpha amylase?

A

70-75c

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15
Q

What is the ideal range for beta amylase?

A

60-65c

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16
Q

What is the ideal temp range for proteolytic enzymes?

17
Q

What is the temp range for cytolytic enzymes?

A

40-55 but can be a bit higher for beta glucan solublase

18
Q

What is extract?

A

Substances from malts and adjuncts dissolved in water via time, temp, and enzymes

19
Q

What ratio should thin mash be?

20
Q

what ratio should thick mash be?

21
Q

What are the benefits of a thick mash?

A

Better for proteolytic enzyme activity
Better for high gravity beers

22
Q

What is infusion mashing?

A

Mash tun and lauter tun are the same
Mash stays in vessel til boil
Generally single temp

23
Q

What is decoction mashing?

A

Pulling off a small portion of mash into a mash cooker, boiling, then adding back into main mash tun

24
Q

Why is oxygen pick up during mashing undesirable?

A

Crude taste, lower taste stability, lautering problems due to viscosity

25
What three main temp ranges are typically used during triple decoction mash?
35, 50, 60
26
What are components of a modern mash tun?
Stirrer CIP Cover Vapor chimney Insulation
27
How can you test saccharification in the brew house?
Iodine test