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Brewing > Unit 3: Brewhouse > Flashcards

Unit 3: Brewhouse Flashcards

1
Q

What are the 6 stages malt takes from transport until use?

A

1) Malt Intake - delivered to brewery in sacks or full lorry loads (trucks)

2) Malt storage - stored in silos

3) Malt preparation - malt gets prepared before going to the mill. gets passed through machinery to remove any rocks or metal.

4) Weighing - malt gets weighed for the recipe

5) Milling - Malt gets fed into a mill that crushes it and turns it into grist. (most common mill is the cylindrical rollers)

6) Grist storage - stored until needed. usually not that long

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2
Q

Why do brewers mill malt?

A

To reduce the surface area and make the starch in the endosperm easier to get at.

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3
Q

What is one of the most traditional ways to mill malt?

A

2 roller mill.
-Malt gets fed in via a Grain hopper

  • Gains get crushed by 2 rollers
  • Used for small breweries
  • Grain should have an already broken down endosperm
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4
Q

Tell me about the 4 roller mill?

A

Has 2 SETS of rollers = 4

  • Grains go in via the inlet and pass through the first set of rollers
  • The second rollers are to make sure any big chunks (GRITS) get broken down farther.
  • Also traditional but used for slightly larger breweries
  • Work better for harder grains
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5
Q

Tell me about the 6 roller mill?

A

Has 3 sets of rollers = 6 rollers altogether

  • Grains go in via the grain inlet
  • Get fed into the first and second set of rollers
  • After the second set of rollers there are sets of screens to separate the husks. (save those for later to help filter)
  • then the 3rd set of rollers for the larger chunks.
  • 3 different outlets 1) Grits 2) Flour 3) Husks
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6
Q

Tell me about the Hammer mill?

A

Doesn’t use rollers but uses hammers and screens.

looks like a spinning wheel. Makes fine powdery grist so its good for hard grains.

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7
Q

What ingredients in beer are used for the mashing process?

A

Malts and water

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8
Q

What temperature range does mashing take place at?

A

50-65 C

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9
Q

What does the mashing process do? (simple)

A

Mixed dry grist with water to make mash.

Starch in the grist particles dissolves in the water.

Starch gets converted into sugars and then its call wart.

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10
Q

Where does the dry grist get funneled out of before it reaches the water?

A

Hydrator

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11
Q

Where does mashing take place?

A

Mash Conversion Vessel.

Has stirrers (agitators) at the bottom of the vessel to mix the grist and water

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12
Q

What temperature is needed during mash conversion to get the starch to convert into sugars?

A

above 62 C

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13
Q

What are the 3 steps in the mashing process?

A

1) Mix grist and water

2) Dissolve starch in water

3) Break starch down into sugars

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14
Q

What is the most traditional and simple method of mashing?

A

Isothermal mashing (in a Mash tun)

  • takes place at a single temp between 62 - 67
  • Malt needs to be well modified (broken down)
  • False bottom for the wart outlet.
  • Rotating water arm and an insulation jacket

*the mash tun is also used for wart separation

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15
Q

Tell me about Decoction mashing?

A

*for less modified malt grains

  • takes place in 2 vessels
    1) Mash Kettle (where portions of the malt get boiled then brought over to the second vessel)

2) Mash Mixer (mixes the mash and distributes heat from the boiled mash)

*3rd vessel is need if additional adjuncts are added. called (Cereal cooker)

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16
Q

What is temperature programmed mashing?

A

Allows mashing to take place at different time periods and at different temperatures. called (strands).

  • Done in the mash conversion vessel
  • Vessel has heaters on the sides and base of the vessel. Hot steam goes into the tubes and heats the vessel and condesate exits the tubes as well.

*6 roller mills or hammer mills are used before this process

  • mash gets pumped to another vessel for wart seperation
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17
Q

What is the wort separation process?

A

1) Filtration
2) Sparging
3) Emptying

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18
Q

What are the grist particles left behind after the wort filtration called?

A

Spent grains

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19
Q

Where does wort separation happen?

A

Lauter tun

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20
Q

What are Rakes?

A

Found in the Lauter tun for wort separation

The rakes move through the spent grains helping the water move through

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21
Q

What are sparge rings?

A

During “lautering” in the wort separation process the sparge rings spray hot water onto the grain bed.

the hot water runs through the grain bed washing out the sugar.

22
Q

Whats with the false bottom in the lauter tun?

A

covered in a sieve it filters the wart from the solid grain particles not wanted in the beer

23
Q

Where does mash get pumped into the lauter tun?

A

The mash is pumped into the lauter tun just above the false bottom.

24
Q

What is recirculation in the wart separation process?

A

The liqiud wort that gets separated from the false bottom gets fed back into the lauter tun above the grain bed for a second round. Once the wort is clear enough it gets redirected to the wort kettle for boiling.

25
Q

What is sparging and what happens after?

A

The sparing (sparging) of the mash grain bed to extract as much sugar as possible.

Sparge water is 76 C

*happens after the first volume or wart has gone to the kettle and the grist still remains in the lauter tun.

**dont sparge for too long

***after completed the spent grains are removed until consumer picks up (usually for farming)

26
Q

What is sweet wort?

A

The product of wort separation obviously. It tastes sweet because of all the suggaaarrr

27
Q

Pros and cons of a mash tun?

A

Pros:
-Single vessel for both mashing and wort separation
- Takes up less space
- Fewer mechanical parts to maintain

Cons:
- Single vessel means its tied up and you cant work on another mash while its separating
- Needs to use a well modified malt
- Not alot of sugar gets extracted

28
Q

Differences between a mash tun and lauter tun?

A

Lauter tun: Grain bed sinks down onto the false bottom.

Mash tun: Grain bed floats

29
Q

What is the Mash FIlter?

A

Series of compartments lined with a thin porous cloth that the mash goes into. (the cloth replaces the husks for filtering)

Mash gets pumped into the filter and wort flows through the pores.

After it gets squeezed like a teabag

**used only if the hammer mill was used (requires powder like particles)

30
Q

Pros and Cons of a Mash Filter?

A

Pros:
- Extracts the most sugar of all the technologies
- Smaller in size than a vessel
- Process time is short
- Mash filter is good at handling unmalted cereals

Cons:
- Complex and expensive control systems
- Filter needs to be full to work effectively (meaning you cant vary the brew size)
- Lots of moving parts so required alot of maintenance

31
Q

What are 4 uses for spent grains?

A

1) Cattle feed

2) Bio-energy (Grains get broken down by bacteria- burned to make steam and generate electricity in some breweries)

3) Novel food products (high in fiber)

4) Packaging material (spent grain fibers are used to make decomposable six pack rings, and instead of being harmful to marine life they provide a food source for them)

32
Q

Why do you boil wort? 6 things (detailed)

A

1) Kill the bacteria

2) Evaporate excess water to concentrate the sugar

3) 2-10% of the volume of wort is evaporated during the boil

4) Brings out bittering compound of the hops (like steeping tea)

5) Helps remove large proteins (proteins change in the wort from liquid to solid after boil)

6) Increases colour (like turning sugar into caramel)

33
Q

Where does boiling of wort take place?

A

In a “Kettle” or “Copper” (because the original vessels were made of copper)

34
Q

When are hops added into the boil?

A
  • First 10 minutes hops are added for bitterness
  • Added towards the end of the boil for aroma and flavour.

**once this is complete the “sweet wort” can now be called “hopped wort”

35
Q

What temperature is the wort boiled at?

A

Stupid question. its 100 C of course

36
Q

What needs to happen immediately after the wort is boiled?

A

Cool that shit DOWN

37
Q

What is “Calandria”?

A
  • Cylindrical vessel heated by steam.
  • There are tubes running up the length of the Calandria and wort travels up them getting heated.
  • The top of the Calandria circulates the hot wart by spraying it out the top.
38
Q

Where does the wort enter in the kettle?

A

Enters through the bottom

39
Q

How long does the wort boiling take?

A

Roughly an hour

40
Q

What are 4 major reasons wort gets boiled? (simple)

A

1) Evaporation

2) Sterilization

3) Colour formation

4) Protein coagulation

41
Q

Wort colour can be increased by the reaction of which compounds?

A

Sugars and amino acids

42
Q

What effects does evaporation have on wort quality?

A

Increased strength and alters aroma

43
Q

What is the whirlpool?

A

During the wort clarification process the wort gets fed into the slide of a vessel and it creates a whirlpool in the all the solid unwanted particles will settle at the bottom of the whirlpool and they can be taken out.

Takes place at around 90 C

  • also late hops can be added in the stage for aroma
44
Q

What is trub?

A

Leftover wort material

45
Q

What is the hop back?

A

Its like a sieve to remove whole hops. Not used as commonly anymore since most people use pellets. same idea is the vessel with the false bottom.

46
Q

What does yeast need before entering the wort?

A

Water baby

47
Q

Why does the wort need to be cooled down?

A

The yeast will die in high temperatures

48
Q

What is the solid output that comes from wort clarification?

A

Trub

49
Q

What is the Coolship?

A

Its an older shallow-like tray vessel that cools the wort and brings it down to room temperature.

Its opened faced some some brewers dont like to use it because of possible risk of contaminating the wort.

50
Q

Heat plate exchanger?

A

Wort cooling machine made with many rows of thin stainless steal sheets (plates).

Each plate has 4 ports for hot wort to cool then cold water.

The water export from this machine can be reused for the mashing stage

51
Q

Pros and cons for the type of air used for yeast growth?

A

Regular air
Pros: its free and theres alot of it.
Cons: it needs to be filtered to purify it and air is only 20% O2 so theres a limit to how much can add to the yeast.

Food grade oxygen
Pros: Its pure oxygen so you can be more precise while adding it. Comes already purified so the brewer doesnt have to do anything to it.

Cons: Cost money. Large storage containers. Risk of explosion.

Brewing (7 decks)

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