1. Zymurgy
Beer Brewing

2. What is Beer?
Beer is a beverage made my fermenting a mixture of malt, hops and yeast
Malt is made by germinating cereal grains (barley or wheat) then drying the grains and making them into a flour
Germination creates enzymes that break down the starches into sugars
Fermentation by yeast causes the glucose to break down into ethanol
Enzymes
Starch
(a polysaccharide)
Maltose
(a disaccharide)

3. Brewing Beer making (Brewing) is a process involving 4 steps
Mashing: infusion of malt water, crushed grains, at temperatures which encourage the conversion of starches to sugars
Boiling: Concentrates the “wort”, kills of any bacteria, hops are added
Fermentation: Yeast is added and fermentation occurs causing the breakdown of sugars to create ethanol and carbon dioxide
Aging: Proteins (yeast cells) settle out of the beer or a digested by enzymatic action. This process may be anywhere from 2-24 weeks

4. Types of Beer
Lagers: Originally made in central Europe. Uses a bottom fermenting yeast that operates at 7-12oC, and a secondary fermentation period at 0-4oC! The relatively cold conditions mean that byproducts of fermentation such as esters are not produced in the same concentrations making a cleaner beer
Pilzner, Heineken, Stella Artois, Budweiser, Coors,
Pale Ale (Amber Ale): Uses a top fermenting yeast that operates at high temperatures than lager yeasts. Pales ales use malted barley exclusively, and hops
Samual Adams, Sierra Nevada, English Bitter, Newcastle Brown, IPAs
Stouts and Porters: Dark beers that use roasted barley and a slow fermenting yeast
Guinness, Murphy’s
Wheat Beer or hefeweisen: Uses a top fermenting yeast and wheat instead of barley
Spaten Hefeweisen, Pyramid Hefeweisen

5. Determining % Alcohol in your Beer
Measure the density before brewing (original gravity) OG
Measure the density after fermenting (final gravity) FG
The difference is due to the CO2 that left per mL
Knowing this we can figure out the % by volume ethanol
% Alcohol = (OG – FG) * (mL/g)

6. Destructions Sterilize fermentor/lock Boil water then turn off bunsen
add g malt
Sterilize fermentor/lock
500 mL deionized water
in 600 mL beaker
Take 15 ml in a beaker let it cool and Pipette 5 mL wort into a weighed small beaker get density
Simmer mins CAREFUL
Add 15 – 30 g Dextrose and fruit if wanted
And reheat carefully
Add 0.1 – 0.2 g hops
Simmer for 30 mins
(top up volume with H2O when necessary)
Add 0.1 g hops and boil 5 mins uncovered
Cool wort in ice bath
At 30oC add pinch yeast
Wait 2 weeks
Warm up the fermenter
Transfer wort