FST 411 MALTING AND BREWERY (2 units) By Dr. Olusegun Obadina.

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Presentation transcript:

FST 411 MALTING AND BREWERY (2 units) By Dr. Olusegun Obadina

Know Your Lecturers Dr. Olusegun Obadina

Course Content Types and structural composition of barley and sorghum grains Preparation of grain Malt-germination, modification, kilning and biochemical changes involved. Mashing processes, factors affecting mashing, biochemistry of mashing, Boiling of wort, beer conditioning and beer quality.

Malting and Brewing

What Is Needed To Benefit from this Topic Structure and Function The Husk The Pericarp Aleurone Layer Starchy Endosperm The Embryo

Malting and Brewering

What Is Needed To Benefit from this Topic Drying, Storage, and Handling Steeping, Germination, Kilning, and Malt Quality Malt Varieties

Malting and Brewering

What Is Needed To Benefit from this Topic Wheat Malt Oats and Rye Malt Sorghum Drying, Storage, and Handling

Malting and Brewering

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