Point of reflection

Question 1

What percentage of lipids do whole wheat kernels contain?

Answer 1

Around 3%

Lipids can destroy foam and lead to off-notes in beer due to oxidation.

Question 2

What components in wheat can increase wort viscosity?

Answer 2

Large proteins, pentosans, and some β-glucans

These components can lead to slower wort separation and filtration problems.

Question 3

What is the problematic component in raw barley flour that causes issues similar to wheat?

Answer 3

β-glucans

Pentosans are not the problematic component in this case.

Question 4

What can be used to minimize the impact of β-glucans and pentosans on wort separation?

Answer 4

Exogenous β-glucan and pentosan degrading enzymes

Addition rates are typically kept low, with flour making up less than 15% of the grist weight.

Question 5

What process is used to produce wheat flour for brewing?

Answer 5

Roller milling and sieving

This produces material that is nearly pure endosperm tissue.

Question 6

How does air classification work?

Answer 6

Separates particles based on size, shape, and density

Finer and lighter particles are held up by air, while larger and denser particles fall through.

Question 7

Why is wheat starch not commonly used in breweries today?

Answer 7

It is expensive to buy

The complex process of producing wheat starch adds to its cost.

Question 8

What are the risks associated with handling flour in breweries?

Answer 8

Explosion risk, allergies, disease, and respiratory harm

Handling flour is harder than handling grains or grits.

Question 9

What type of conveying systems are needed to move flour in a brewery?

Answer 9

Dedicated pneumatic and vibrating conveying systems

Flour requires specially designed hoppers equipped with vibrating feeds.

Question 10

What can be used if facilities to cook grits or handle flour are lacking?

Answer 10

Pre-gelatinised cereals

These are a group of solid adjuncts that can be utilized instead.