milling, mashing, lautering

Question 1

what is milling

Answer 1

malt is ground into grist (meal)

Question 2

what type of mill is used to make grist

Answer 2

roller mill

Question 3

why are small particles important

Answer 3

enable access to water, activate enzyme,s and hydrate starch

Question 4

which component of the malt should stay intact

Answer 4

The husk

Question 5

what is made during mashing

Answer 5

essentially a barley porridge

Question 6

what happens during mashing

Answer 6

malt is mixed with hot water and the pH is adjusted to between 5.2-5.6

Question 7

describe what is happening to the mash in the first step at 45-50C

Answer 7

proteolysis of proteins
breakdown of b-glucan

Question 8

what happens when the mash temp is increased to 65C for 1 hr

Answer 8

gelatinization of starch
-a and B amylase convert starch to fermentable sugars

Question 9

Final step of mashing

Answer 9

mash out 75C
enzyme activity stops
viscosity increases

Question 10

amylose is brke b n down into sugar that are

Answer 10

completely fermentable

Question 11

what part of the starch molecules can a and b amylase not break down

Answer 11

branch points of amylopectin

Question 12

how are the branch points of amylopectin broken down

Answer 12

limit dextrinase

Question 13

how much of conventional mash is dextrins

Answer 13

20%

Question 14

are dextrins fermentable

Answer 14

no

Question 15

what do dextrins contribute to beer

Answer 15

body
sweetness

Question 16

what does changing the time-temperature profiles of mashing do to the wort

Answer 16

changes the wort composition

Question 17

what does lower temp mashing favour

Answer 17

b-amylase
more maltose
higher alc/ less body

Question 18

what does high Temp favour

Answer 18

a-amylase
more dextrins
more body

Question 19

how much water is added after mashing

Answer 19

2.5-3kg

Question 20

what do sulfate ions in water add to a beer

Answer 20

drier, bitter, less body
-hoppy IPA

Question 21

what do chloride ions add to beer

Answer 21

fullness and sweetness
non-astringent

Question 22

which is the most important mineral in water

Answer 22

calcium

Question 23

what is calcium importqant

Answer 23

co-factor for a-amylase action + proteolysis
improves extractability
decreases pH
improves protein coagulation
improves clarity

Question 24

what is the purpose of lautering

Answer 24

separte and extract the sweet wort from mash/spent grain

Question 25

what is sparging

Answer 25

spraying hot water through filter to maximize extraction

Question 26

how is the wort extracted from the mash tun

Answer 26

filtered through barley husks