Mashing Flashcards
(27 cards)
What is amylopectin?
Outer layer of starch granule, 70-80% of structure
What is amylose?
Internal substance of the starch granule, 20-30% of structure
What are the 5 fermentable sugars found in wort?
Glucose, maltose, maltotriose, fructose, sucrose
What are the building blocks of proteins?
Amino acids
What is the function of enzymes?
To act as catalysts for organic reactions
What factors affect enzyme performance?
Ph, temperature, time
What is denaturing of enzymes?
The wrong ph or temperature (including boiling) can irreversibly inactive enzymes
What enzymes are important to brewers in mashing?
Cytolytic, proteolytic, amylolytic
What are cytolytic enzymes?
They break down the cell wall and include beta glucanase
What are proteilytic enzymes?
They break down protein and include peptidase
What are amylolytic enzymes?
They break down starch and sugars and include both alpha and beta amylase
Why can beta glucanase be a potential problem for brewers?
Too much means very viscous wort, lautering issues
What enzymes degrade starch?
Amylolytic
What is the ideal temp range for alpha amylase?
70-75c
What is the ideal range for beta amylase?
60-65c
What is the ideal temp range for proteolytic enzymes?
45-50c
What is the temp range for cytolytic enzymes?
40-55 but can be a bit higher for beta glucan solublase
What is extract?
Substances from malts and adjuncts dissolved in water via time, temp, and enzymes
What ratio should thin mash be?
1:4 or 1:5
what ratio should thick mash be?
1:2 or 1:3
What are the benefits of a thick mash?
Better for proteolytic enzyme activity
Better for high gravity beers
What is infusion mashing?
Mash tun and lauter tun are the same
Mash stays in vessel til boil
Generally single temp
What is decoction mashing?
Pulling off a small portion of mash into a mash cooker, boiling, then adding back into main mash tun
Why is oxygen pick up during mashing undesirable?
Crude taste, lower taste stability, lautering problems due to viscosity
