Wort Production The start of a successful, efficient brew begins with proper milling.

Separate the outer husk material from the grain with minimal damage, while crushing the endosperm to small, but uniform, particle size. Smaller, damaged pieces of husk can release elevated levels of polyphenols, such as tannins, that can add astringency to the finished product.

The enzymatic reactions that begin in the malting process continue during....

Different types of milling Dry Milling Wet Milling Malt conditioning Wet milling Steep conditioned wet milling

Mashing The process to obtain a sufficient quantity of extract of the highest possible quality from ground malt, and/or adjuncts, when extracted with brewing liquor, at the appropriate temperatures...or The process by which starches are converted to sugars, for brewing, by enzymatic reactions.

The 2 major enzymes to be concerned with in moderm American brewing practices are... Alpha amylases – Degrades sugars at random spots in the molecular chain to reduce sugar size for conversion. Responsible for producing Dextrins. Beta amylases – Degrades sugars at the linking points in a sugar molecule to reduce sugar size for conversion. Responsible for producing fermentable Maltose.

Different Mashing Scedules Single Step Infusion Primarily British and American brewing Multi-Step Infusion Primarily Continental European Brewing Decoction Mash Step by Steam

Tending to Your Mash Take all precautions to help maintain rest temperature Regular mixing of mash Helps enzymatic activity Avoid temperature gradients Confirm mash temperatures Check mash depth Use Iodine test to confirm completion of starch conversion

PH and Your Mash Enzymatic activity is dependent on proper pH. Mash pH ranges... 5.0-5.2 for best hop character, and optimize hot break 5.2-5.6 for greatest extract yield 5.3-5.4 for obtaining most fermentable wort 5.3-5.6 for fastest conversion Stop collecting wort when run-off pH is 5.8-6.0

If Your Mash pH is Too High Increase in dextrin production Higher extraction of polyphenols (e.g. Tannins) Colloidal instability Slow run-off Turbid run-off

Vorlauf Also known as recirculation Helps separate sugars from grain Clarifies wort from gain particles Stabilized grain bed for proper wort run-off Watch your speed

How It Could All Go Wrong! Make sure vorlauf discharge is not oxygenating the wort Running too fast can compact the grain bed, leading to a stuck mash. A stuck mash can also develop in the initial milling and mashing steps.

Lautering Collecting your wort run-off Things to check while lautering Do not run too fast, especially in the beginning Avoid oxidation of wort Avoid loss of extract efficiency Things to check while lautering Gravity of Sweet wort pH of sweet wort PH towards end of lauter Gravity of wort's last runnings

Copper Full and Time to Boil Copper full is the final amount of wort you wish to collect before boil. Determined by recipe Ideally, heating the wort should be occurring while lautering. Once a boil is achieved, it is a good time to check the “pre-boil” gravity of the wort.

Proper Boiling A proper boil should be as vigorous as possible without boiling over. Controlling your heat source Manipulating venting areas During the boil, there should, at least, be a small surface area of exposed boiling wort.

What Happens During the Boil Drives off unwanted flavor volatiles (e.g. DMS) Denatures malt enzymes Lowers pH through precipitation of Calcium Phosphate Sterilizes the wort Denatures and coagulates proteins Concentrates wort gravity Increases wort color, and flavor characteristics through caramelization, formation of melanoids, and oxidation of tannins Changes alpha acids to iso-alpha acids

Adding Hops to the Boil Bitterness Flavor Aroma

Determining Hop Bitterness When calculating hop additions, these things must be considered Gallons of post boil wort Alpha acid % of hops Weight of hops Utilization % of hops Desired BU The number 7490

Predicting BU's Utilization% x Alpha Acid% x Oz of Hops x 7490 DIVIDED BY Gallons of post boil wort

Calculating the Weight of Hops to Achieve Desired BU Gallons of post boil wort x Desired BU DIVIDED BY Utilization% x Alpha Acid% x 7490 This results in Oz of hops

Using Hops for Flavor and Aroma Researchers believe that no one compound is responsible for the aroma and flavor effects of hops. But, by a group of components that act individually, or synergistically Hydrocarbons Associated with fresh dry hop flavors Oxygenated hydrocarbons. Accounts for potent flavor compounds in late hop additions

The four main hydrocarbons associated with flavor and aroma are... Myrcene Largest component of hop oil Characterized as pungent Humulene Characterized as delicate and refined Caroyophyllene Farnesene

End of Boil, Calculations, And Whirlpool End of boil volume is also known as Copper Cast. Check wort volume Check wort gravity. Determine if dilution is needed. If so... Current Volume x Current Specific Gravity / Specific Gravity Desired = Diluted Volume Once calculations are complete, proceed with whirlpool.

Wort Cooling Wort cooling is achieved by passing hot wort through a heat exchanger, while counter flowing a cold liquid through the heat exchanger's alternating plates. Ground Water Cold Liquor Water Glycol

Pure oxygen should not come into direct contact with yeast Oxygenation Oxygen should be added to the cooled wort, either, in line during cast out, or to the wort in the fermenter. Pure oxygen should not come into direct contact with yeast

Pitch that yeast baby! Introduce the yeast, into the fermenter, with the cooled, oxygenated wort Directly through an opening in the fermenter Inline from a propagator Inline from another fermenter Injecter from a “yeast brink”

Lager Brewing Techniques Consider grain selection, and mash schedule. Ability to rapidly cool wort to lager fermentation temps Sufficient yeast pitching rates Sufficient oxygenating of wort Somewhat extended aging and conditioning time Ability to commit to the fermentation time requirements

Now just sit back, and wait for the beer... ...Actually, it's not quite that easy. Now begins the “fermentation management”. Record gravities and temp daily Sensory perception Check pressure and carbonation levels