Term
|
Definition
| Grain that has been crushed to allow for access to sugars and reduce husk flavoring? |
|
|
Term
|
Definition
Process of combining grains and water and heating it. First step.
Allows enzymes in malt to break down starches in grain to form sugars. |
|
|
Term
|
Definition
Process used to break down starches in unmalted grain to make them available to enzymes in the mash.
Boiling and constant stirring of unmalted grains (often corn or rice) will do the trick. |
|
|
Term
|
Definition
Mash temperature is progressively increased through a series of rests.
Unnecessary these days because of modern malts.
Rests: Acid rest, protein rest, starch conversion rest.
Type of rest schedule depends on malts and beer style. |
|
|
Term
|
Definition
| A proportion of the grains are boiled and then returned to the mash, raising the temperature. Traditional in Germany and central Europe. Result is rich, maltier beers. |
|
|
Term
|
Definition
Separation of mash solids from mash liquids.
Hot water is preferred (extracts more sugars).
Steps: Vorlauf (recirculation), collect clear wort for boil, sparge. |
|
|
Term
|
Definition
Taking the first liquid from lautering that will be couldy and husky and RECIRCULATING it through the mash (aka dump it back in the mash tun)
Vorlauf until the mash runs clear, or at least is not husky. |
|
|
Term
|
Definition
| Final step of lautering. Adding hot water into the mash to reduce gravity of beer, get remaining sugars out of grains. |
|
|
Term
|
Definition
sterilization of wort
release hop flavors, aromas and bitterness through isomerization
stop enzyme process
precipitation of proteins
concentration of wort |
|
|
Term
|
Definition
rearranging of the atoms
happens with hop alpha acids in boil to bring out bitterness, aroma. |
|
|
Term
| What happens during the boil? |
|
Definition
45-90 minutes of rolling boil, length depends on desired intensity, hop additions, desired evaporation.
Hop additions can happen at any time depending on desired outcome. |
|
|
Term
|
Definition
Happens at the end of a boil
Purpose of removing solids from the wort by spinning them into the middle and then dropping them out the bottom. |
|
|
Term
| Off flavors produced by improper wort chilling: |
|
Definition
DMS, from cooling too slowly.
Oxidation happens between 80-140
Chill Haze aka cloudiness in beer is caused by cooling too slowly so proteins dont percipitate; hazy beer becomes stale faster. |
|
|
Term
|
Definition
Heat exchangers: immersion and counterflow.
immersion is a coil filled with cold water that you dunk in the wort.
counterflow runs the hot wort through a coil surrounded by cold water. |
|
|
Term
| Aerating hot wort will.... |
|
Definition
oxidize your beer.
caused by splashing beer when pouring |
|
|
Term
| When is wort aeration used in brewing? Why? |
|
Definition
After the wort has cooled and just before pitching yeast.
Oxygen is essential for yeast growth and reproduciton |
|
|
Term
| Input and output of fermentation process |
|
Definition
Input: sugars
Output: Alcohol and CO2 |
|
|
Term
|
Definition
Ale yeast; top fermenting (aka yeast rises to surface)
Best at 10-25 C
Esters are characteristically produced by ale yeast |
|
|
Term
| Saccharomyces pastorianus |
|
Definition
Lager yeast; bottom fermenting
Best at 7-15 C
Grows slower than ale yeast |
|
|
Term
| Flavor compounds resulting from fermentation: |
|
Definition
acetaldehyde
diacetyl
dimethyl sulfide (DMS)
clove
fruity / estery
medicinal
phenolic
solvent
sulfur |
|
|
Term
|
Definition
|
|
Term
|
Definition
aka CCV's; vessel that fermentation takes place in. conical bottom and cylindrical top.
solids fall to the bottom of the conical apex to be easily expelled.
Often closed top, open top allows for infection |
|
|
Term
| Flavor impacts of too high fermentation temp |
|
Definition
Solvent like
high esters; excessive banana flavor
diacetyl |
|
|
Term
|
Definition
When fermentation has slowed down to 1-4 bubbles per minute
3/4 to final gravity |
|
|
Term
| How to determine lagering temp: |
|
Definition
Depends on specific yeast, check package.
Nominal lagering times are 3 - 4 weeks at 45°F, 5 - 6 weeks at 40°F, or 7 - 8 weeks at 35°F.
The stronger the beer, the longer it needs to be lagered. |
|
|
Term
|
Definition
|
|
Term
| What kind of beer should you age? |
|
Definition
| Malt balanced higher alcohol beers |
|
|
Term
|
Definition
| depends greatly on the wood or vessel used. Stainless steel imparts little flavor. Barrel aging: spice, smoke, wood, vanilla, and whatever was previously in the barrel. Bourbon most common because bourbon makers must always use a new barrel. |
|
|
Term
| Purpose of clarifying agent |
|
Definition
| To precipitate (clump and drop) proteins and other solids |
|
|
Term
|
Definition
| Clarifying agent, from swim bladders of fish. Added during secondary fermentation. |
|
|
Term
|
Definition
| Clarifying agent, red algae. Rich in carageenan. Added at end of boil. |
|
|
Term
|
Definition
| Clarifying agents added to wort at end of boil |
|
|
Term
|
Definition
removes live yeast from beer, requiring it to be force carbonated later.
Can remove solids or even body and color from beer depending on filter. |
|
|
Term
|
Definition
| Beer which becomes stable before leaving the brewery via keg or bottle. Aka has already been filtered and no live yeast remains. |
|
|
Term
|
Definition
| Beer that is chilled so that protein molecules clump together and are easily filtered. |
|
|
Term
|
Definition
| Settling does not filter per say, but if given enough time, proteins and yeast will drop to the bottom of the cask/ bottle and allow for the beer to pour clear, leaving sediment in the bottom that should not be consumed. |
|
|
Term
| 2 factors determine the volume of CO2 in beer |
|
Definition
|
|
Term
| How a beer obtains carbonation naturally |
|
Definition
| When the brewer seals off the primary fermentor before the beer has completed fermentation aka there is still live yeast left |
|
|
Term
| Carbonating beer after fermentation is complete |
|
Definition
| By adding sugar to the bottles. The sugar reactivates the yeast and adds carbonation. AKA bottle conditioning. |
|
|
Term
|
Definition
| With aid of CO2 tanks, has to be proper amount for beer style. |
|
|
Term
| Sensory impact of carbonation |
|
Definition
| Greater carbonation brings out aroma better, makes beer more effervescent and refreshing. |
|
|
Term
| 3 types of beer packaging |
|
Definition
|
|
Term
| Stability of pasteurized vs non pasteurized beer |
|
Definition
Pasteurized: 45-60 days
Non Pasteurized: 6-9 months |
|
|
Term
|
Definition
| clean with bleach water, rinse with BOILED water |
|
|
Term
| How to exclude air during packaging |
|
Definition
| Give the bottle a tap to make it foam and then cap on foam. |
|
|
Term
|
Definition
brewing with lactic acid is rare, few brewers want to because it can easily taste/become spoiled.
Taste is sour, popular in Germany and Belgium.
Not an exact science, always varies. |
|
|
