006 beer presentation

7/28/2019 006 Beer Presentation

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Beer Brewing

What is Beer and how to brew

beer


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Agenda What is Beer?

Ingredients

Brewing Process

Brewing Equipment and Methods


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What is Beer?

An alcoholic beverage made fromfermenting sugar derived from

grains

That which is meant to be enjoyed!


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Ingredients Beer is made of 4 basic ingredients

Water

Grain (fermentable sugar)

Hops

Yeast

Many adjuncts are optional

specialty grains fruits

just about anything else


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Water Brewing water consists of

H2O

Ions

pH

Proper pH is required at each stage in the brewingprocess

Buffer salts aide in maintaining pH Beer styles dictate the hardness of the

water


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Water Composition around the World

Mineral(ppm) Pilsen Munich Dublin Dortmund Burton-on-Trent Milwaukee San Diego

Ca 7 70-80 115-120 260 260-352 35 260

SO4 5-6 5-10 54 283 630-820 18 172

Mg 2-8 18-19 4 23 24-60 11 24Na 32 10 12 69 54 ? 82

Cl 5 1-2 19 106 16-36 5 92


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Grains Fermentable sugar is provided by malted

and mashed barley malting and mashing are processes which simplify both

the carbohydrates and proteins in the grain

Sugar from Grain comes in a few forms:

Malted grain

Liquid extract: Malted and mashed grains reduced to asyrup

Dried extract: Liquid extract reduced to a powder

For the home brewer, grains discussed asMalt


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Kilning and Malt Malt is Kilned to remove moisture

Pale ale malt is kilned at low temperature for a long period Mild ale malt is kilned a little higher.

High temperature kilned lager malts: Vienna and Munich

Crystal Malt stewed malt

Kilned at mash temperatures to convert starch to sugar

Roasted Malts Malt is roasted at high temperatures after moisture is removed From light to dark: Amber, Brown, Chocolate, Black (patent)

Roasted Barley

Roasted raw barley


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Malt Specification Extract

The yield of sugar from the malt

Diastatic Power

A measurement of enzyme power

Diastase are enzymes which convert starch into sugar

Nitrogen (or protein) Content

Proteins contain nitrogen while carbohydrates do not Yeast nutrient


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Types of Malt 6 row barley vs. 2 row barley

refers to the number of rows of grain per ear

6 row barley is less expensive than 2 row 6 row barley has more diastaticpower

2 row barley has a thinner husk: lower polyphenol content

6 row barley used in American style beers

used with adjuncts such as corn and rice: i.e. Bud

2 row barley used in German and British beer styles

Wheat Malt low diastaticpower: must be used in conjunction with malted

barley high protein content: good head retention albeit with haze


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Malt QualityMalt Type Diastatic Power Extract

US six-row 155 75%US two-row 110 80%

Euro Pilsner 93 79%

Euro Lager 87 79%

Vienna 66 79%Dark Lager 46 78%

Wheat 95 84%

Euro six-row 128 78%

Low D.P. malts must be used in conjunction withhigh D.P. malts

Extract is percentage of sugar to grain by weight


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Hops Hops are a flower which are used to:

Add bitterness Add flavor and aroma

as a preservative

Noble Hops

Aromatic or Flavor Hops

Hallertau, Saaz, Cascade, etc Bittering Hops

High in alpha acid

Cluster, Eroica, Nugget


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Hop Bitterness Properties Alpha Acid Content (Humulone)

Alpha acid contributes 90% of the bitterness of beer

Alpha acid content of Hops is specified either as percent of the cone weight or

Alpha Acid Unit (AAU)

Bitterness contribution to finished beer is specified by: IBU: International Bitterness Unit HBU: Home brewers Bitterness Unit

Beta Acid Content (lupulone)

Also imparts bitterness, but unpleasant insoluble in wortunder normal (healthy) conditions

Not all hops are the same

Alpha and beta acid is broken into three categories causes slight variations in bitterness


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Other Hop Properties Aroma and flavor

Hops, especially noble hops contain aromatic oils Oils can be easily boiled away during the wortboil

Forms of Hops

whole leaf hops

pelletizedhops

hop extract


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Yeast and Bacteria Theyre alive!

making beer requires living organisms Important characteristics

flocculation

attenuation

production of secondary products

nutrient and oxygen demands

Difference between Yeast and Bacteria

With yeast, the primary products are ethanol and CO2

Bacteria primarily produce other products such as lacticacid, diacetyl (butterscotch), etc


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Yeast Flocculation Flocculation: sedimentation of yeast in

beer In the early stages of the ferment, yeast

either:

rise to the top of the fermenter: Ale yeast

sediment (flocculate) to the bottom: Lager yeast

almost completely remain in suspension In the late stages, most yeast flocculate

Inverse relationship between flocculation

rate and fermentation rate


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Yeast Attenuation Whats in malt sugar?

Malt Sugar contains many different types of sugar Types of sugar differ in molecular weight

multiple combinations of glucose and fructose building blocks

Attenuation

Refers to yeast's ability to metabolize different sugars

Single and double sugar molecules can be metabolized by all yeaststrains (glucose, fructose, maltose, sucrose)

Attenuativeyeast can metabolize triple sugars (maltotriose)

Superattenuativeyeast can metabolize quad sugars (maltotetraose)

Impact on Beer

The higher the attenuation, the dryer the beer Depends on beer style


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Yeast: Secondary Products Secondary Products depend primarily on:

yeast strain

temperature Esters

organic compounds with strong aromas desirable in certain ale styles

Diacetyl Butter or butterscotch aroma usually not desirable in beer

Fusel alcohols higher molecular weight e.g. butyl alcohol harsh taste

Fatty Acids Soapy taste and mouth feel


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Yeast Comparison Ale Yeast

Top fermenting produces esters

Attenuation depends on style from unattenuatingto

super attenuative

Lager Yeast

Bottom Fermenting

produces very few secondary products (neutral)

cold temperature tolerant (also aides in neutrality)

normal attenuation


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Brewing Process Malting

Mash

Fermentation

Grain Malt Wort Beer

Malting Mash Fermentation


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Malting Malting Barley is a

process which simplif iesthe grain

Malting Process

Grain is steeped in water

The grain is allowed to germinate

After an appropriate period oftime, the grain is dried in a kiln

endosperm

embryo

husk

modifiedbarley

rootlets


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Malting and Modification What happens during malting?

Converts endosperm starch to soluble starch Simplifies complex proteins to simple proteins and

amino acids

Converts a small amount of starch to sugar (12%extract)

Modification

refers to the degree of protein simplification tradeoff between modification and extract potential

Protein simplification is required for

generation of mash enzymes yeast nutrients


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Mashing Process Grist

milling

Striking

Combine grains with water

Gelatinization

Conversion

Actual mash Lautering

Vorlaufing

Sparging


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Mash techniques Infusion Mash

One step mash using the same temperature throughout used only with fully modified malts

Step Mash (Step infusion mash)

Temperature is varied throughout the mash

used with undermodified malts and with adjuncts

Decoction Mash Similar to step mash except temperature is raised by

removing and boiling a portion of the mash

almost obsolete today


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Factors which effect starch conversion Time

Conversion increases with time Temperature

Impacts total conversion

Molecular weight of converted sugar pH

Determines optimum temperature

Best range is 5.2 to 5.6 (lower is preferred)

mash thickness Impacts total conversion

Molecular weight of converted sugar


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Mash Yield vs. TemperatureConversion vs. Time

40.0 %

45.0 %

50.0 %

55.0 %

60.0 %

65.0 %

70.0 %

75.0 %

0.5 hrs 1.0 hrs 1.5 hrs 2.0 hrs 2.5 hrs 3.0 hrs

Time

Yield

149 F158 F

120 F


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Carbohydrate Profile vs. Temp

0.0 %

10.0 %

20.0 %

30.0 %

40.0 %

50.0 %

140 F 142 F 144 F 146 F 148 F 150 F 152 F 154 F

Carbohydrate

maltose

dextrins

trisaccharides

monosacrds

sucrose

65.0 %

70.0 %

75.0 %

80.0 %

140 F 145 F 150 F 155 F

Extract

% extract

% fermentability


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Carbohydrate Profile vs. Thickness

0.0 %

10.0 %

20.0 %

30.0 %

40.0 %

50.0 %

2 lbs/gal 3 lbs/gal 4 lbs/gal 5 lbs/gal 6 lbs/gal

Carbohydrate

maltose

dextrins

trisaccharides

monosaccrds

sucrose

64.0 %

68.0 %

72.0 %

76.0 %

2 lbs/gal 3 lbs/gal 4 lbs/gal 5 lbs/gal 6 lbs/gal

Extract

% extract

% fermentability


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Lautering Lautering separates the newly converted

sugars from the husks and other solids

There are two phases of lautering Vorlaufing: sets up the grain as a natural filter bed Sparging: hot water is sprayed on the grain while sweet

wort is drained through the filter bed Mash Out Temperature

Sparge temperature should be approximately 170

Halts enzyme activity allows sugars to flow more freely from the husks

Sparge Volume

Tradeoff between efficiency and unwanted husk tannins Rule of thumb is two times mash water volume


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Boiling the Wort Extracting Hop Bitterness

hop resins are dissolved by boiling (isomerization) Protein Coagulation (Hot Break)

Proteins which cause haze are coagulated and

eventually precipitated

Wort Evaporation


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Boiling Hops with the Wort Hop Utilization depends on:

boil time

Wort density

0 %

5 %

10 %

15 %

20 %

25 %

30 %

0 min boil 10 min boil 20 min boil 30 min boil 40 min boil 50 min boil 60 min boilboil time

utilization

1 lbs/gal

2 lbs/gal

3 lbs/gal

4 lbs/gal

5 lbs/gal

increasingdensity


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Trub Trub is:

Tannin (protein compound) fatty acids

carbohydrates

Trub formation

boiling (hot break)

chilling (cold break) 3 times more trub is formed during the hot break

Trub tends to enhance fermentation while

negatively impacting the quality of beer


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Wort Chilling Rapid wort chilling

Prepares wort for pitching yeast

improves cold break

minimizes time when wort is susceptible tocontamination

Slow chilling can contribute to DMS (dimethyl

sulfide) sweet corn taste


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Fermentation

0

10

20

30

40

50

60

0 1 2 3 4 5

Days

Yeast

Count(m

ilions/ml)

Aerobic Cycle

Anaerobic Cycle Sedimentation


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Yeast Cycles Respiration Aerobic cycle where oxygen is utilized by yeast cells

This is the only time where beer should be aerated Yeast reproduce Produce CO2, Water, and flavor characteristics

No alcohol is produced Fermentation Anaerobic cycle (excess oxygen is scrubbed during

respiration cycle)

Yeast reproduce Produce CO2, alcohol and flavor characteristics

Sedimentation flocculation Yeast produce glycogen necessary for dormancy


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Brewing Equipment and Methods

Grain Mill


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Mashing

Oven usedto maintain

constanttemperature

Oven usedto maintainconstanttemperature Mash tun(grain mash

pot)

Mash tun(grain mashpot)


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LauteringSparge water

reservoir

Sparge water

reservoir

Lauter tunLauter tun

Boil PotBoil Pot

Sparge waterSparge water

Sweet wortSweet wort


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Sparging

Sparge water isgently sprayed ongrain bed as bar

rotates

Sparge water isgently sprayed ongrain bed as bar

rotates

Lauter tunLauter tun


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Boiling


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Wort Chilling

Hot WorHot Wort

Counter-flow

wort chiller

Counter-flow

wort chiller

Cold Water inCold Water in

Chilled wortChilled wort


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Ferment

Fermentation

Lock

Fermentation

Lock

FermenterFermenter


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Drinking Beer

006 beer presentation

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