WORT PRODUCTION AND EFFICIENCY Discussant: Jeremy Kees

The Mash Whats going on?? – Starches and proteins are converted into sugars that are usable by yeast How does this impact my beer?? – Body (light vs. heavy) – Finish (dry vs. sweet) – Head retention – Yeast health – ABV

The Mash – Key Phases Acid Rest (90-120°F) – Breaks down phosphates in malt to create acid – Lowers mash pH – Usually not necessary with fully modified malts Protein Rest ( °F) – Proteolytic enzymes break down large proteins into smaller fractions / amino acids – Proteinases / Peptidases – Helps with head retention / yeast health – Also can improve clarity in your beer

The Mash – Key Phases Saccharification Rest ( °F) – Diastatic enzymes break down starches into dextrins and fermentable sugars 1.Beta Amylase ( °F) Mashing at this temperature results in highly fermentable wort, lighter body, and drier finish 2.Alpha Amylase ( °F) Mashing at this temperature results in less fermentable wort, more body, and sweeter finish

VERY IMPORTANT NOTE…… Be sure to calibrate your thermometer on a regular basis!!! A few degrees can make a significant difference in the taste of your beer.

The Mash – Key Phases Mash Out / Sparge (168°F) – Stops enzyme activity (halts mashing process) – Reduces the viscosity of the wort for better run-off – Rinses the grains to capture the sugar

Brewhouse Efficiency Defined: The percent of potential grain sugars that are converted into sugar in the wort How well does your brewing system capture the sugars from the malt?

Brewhouse Efficiency Why should I care?? Most recipes assume 75% efficiency If your system is less efficient, what happens? – Less sugars will make it into your wort and you will end up with a lower OG than expected If your system is more efficient, what happens? – More sugars will make it into your wort and you will end up with a higher OG than expected

Brewhouse Efficiency How to calculate efficiency – Brewing Software/Spreadsheet How to improve your efficiency – Proper crush – Sparge hot and SLOW – Pick a system that minimizes losses/dead space

Brewhouse Efficiency Adjusting for low or high efficiency is easy – Calculate the expected pre-boil gravity based on your recipe – Measure the pre-boil gravity (after mash/sparge) – If pre-boil gravity is low, add malt extract – If pre-boil gravity is high, dilute with water ***BREWING SOFTWARE IS HIGHLY RECCOMENDED!!

Equipment Corner Mash Tun – Very easy to DYI – Video demo at….