Prof. K. Goodlad Spring 2012. WaterBarleyHopsYeast.

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Presentation transcript:

Prof. K. Goodlad Spring 2012

WaterBarleyHopsYeast

Barley gives beer color, flavor & is a source of sugar. Most of the sugar will ultimately be converted into alcohol.

Hops are a flower that lends natural preservatives to beer along with bitterness & a range of flavors & aromas.

Malting Barley Barley that is allowed to germinate (starch turns to sugars) Dried and roasted in a kiln in temps ranging from 122˚f-220˚f Mash Water + malted barley Use a Lauter tun to separate grains (draft) and liquid (wort) Wort Hot, Sweet Liquid & Hops Combination Prior to Fermentation Seperated in a Lauder Tun Boiled in a kettle

To convert mash into wort

Hops Added for Bitterness + Aroma Fermentation Moved from kettle to fermentation tank Takes 7-10 days Bottling Fine and filter (most beers) Carbonation added Alternate Style: Bottle Conditioning Bottled after boiling, fermentation takes place in the bottle Yeast removed, can be aged

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