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

2. 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.

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

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

5. 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.

6. 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.

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

8. 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

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

10. 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

11. 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

12. 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.

13. 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

14. 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.

15. 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.

16. 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

17. Adding Hops to the Boil
Bitterness
Flavor
Aroma

18. 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

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

20. 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

21. 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

22. 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

23. 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.

24. 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

25. 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

26. 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”

27. 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

29. 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