Process & Ingredients: Wort Production

Question 1

What is the primary goal of mashing?

Answer 1

To complete the breakdown of proteins and starches that started in the malting process.

Question 2

What rest do pale lager malts begin with?

Answer 2

Acid rest

Question 3

Acid rest helps acidify the mash, and occurs at what temperatures?

Answer 3

95-120 degrees F

Question 4

For most malts, what rest does the mash begin with?

Answer 4

Protein rest

Question 5

What range of temperatures does protein rest occur?

Answer 5

113-127 degrees F

Question 6

In protein rest, polypeptides are degraded into what two substances, essential for proper yeast growth and development?

Answer 6

Peptides and amino acids

Question 7

The weight of certain proteins impacts what two parts of beer?

Answer 7

Proper yeast nutrition and head formation.

Question 8

What is the final enzymatic process that results in dextrins and fermentable sugars?

Answer 8

Starch conversion

Question 9

Temperatures below 150 degrees favor which amylase, which produces a more fermentable wort?

Answer 9

β-amylase (beta)

Question 10

Temperatures above 155 degrees favor which amylase, which produces a more dextrinous (unfermentable, but give beer body) wort?

Answer 10

α-amylase (alpha)

Question 11

During mash-out, the mash is heated to what temperature for several minutes?

Answer 11

168 degrees F

Question 12

Mash-out deactivates the amylase enzymes, which halts what activity?

Answer 12

The conversion of dextrins to fermentable sugars.

Question 13

Mash-out reduces the viscosity of wort, which helps with which brewing step?

Answer 13

Lautering (makes it both easier, and more efficient)

Question 14

For mashing, how many liters of water per pound of grain?

Answer 14

1-2 liters

Question 15

What is the simplest mashing method, where malt is combined in hot water to reach a temperature appropriate for starch conversion?

Answer 15

Single-step infusion

Question 16

What is the mashing method for fully-modified malts, such as those used to brew British ales?

Answer 16

Single-step infusion

Question 17

What mashing method moves the mash through a series of temperature rests, allowing undermodified malts to be used?

Answer 17

Step infusion

Question 18

What mashing method removes 1/3 of the mash, which is then run through a saccharification rest? This can happen up to three times.

Answer 18

Decoction

Question 19

What mashing method is traditional for many lagers, and produces the rich, malty flavor?

Answer 19

Decoction

Question 20

What mashing method is a combination of infusion and decoction?

Answer 20

Double mash

Question 21

What mashing process is the most common way to produce American light lager beer styles?

Answer 21

Double mash

Question 22

What is the process of separating the sweet wort from the grain fractions of the mash?

Answer 22

Lautering

Question 23

In home brewing, what can happen if oxygen is introduced to hot wort?

Answer 23

Oxidative off flavors (sherry-like, cardboard)

Question 24

In lautering, what is the addition of hot liquor (treated brewing water) to the grain bed to rinse the sugars from the grain?

Answer 24

Sparging

Question 25

The initial runoff and return of wort to the lauter tun is called vorlauf, and is critical for preventing what in finished beer?

Answer 25

Astringency and haze

Question 26

What temperature range should be maintained throughout the lautering process?

Answer 26

160-170 degrees F

Question 27

Sparging should cease when the gravity drops to below about 1.010 or the pH of the runoff increases to above what?

Answer 27

6.0

Question 28

What is the minimum recommended boiling time for wort?

Answer 28

1 hour (90 minutes for all grain beer)

Question 29

What pH range should the wort be at the end of the boil, to ensure a proper cold break and fermentation?

Answer 29

5.2-5.5

Question 30

What is the name for agents added during the last 10-15 minutes of the boil to aid in coagulation?

Answer 30

Fining (Irish Moss and Whirlfloc tablets)