Download presentation
Presentation is loading. Please wait.
Published byDaniela Edwards Modified over 9 years ago
1
Brewing & Recipe Formulation
2
Brewing Ingredients Malt Water Hops Yeast
3
Malt Usually barley Has been malted – allowed to germinate releasing enzymes that help convert carbohydrates to sugar. Various levels of kilning or roasting for colour and flavour 100s of varieties
4
Malt
5
Water Comprises 96% of the final product A key ingredient – could be considered the terroir for beer Key water profiles for different styles – Burton, Munich, Pilsen etc
6
HOPS
7
YEAST
10
The Process Malted grain added to water Mash converts starch to sugar Sparged to collect sweet wort Boiled with Hops Cooled & yeast added Fermented & Matured
11
1,800 BC The earliest known recipe for beer is recorded.
12
Recipe Considerations Time Equipment Available materials – water, yeast, grains
14
Time We need a beer for the beer dinner on December 11 Total time start to serving 18 days Won’t be a lager Won’t be barrel aged
15
Time & Equipment We don’t have all day so: No step or decoction mashes
16
Equipment Heat Source Efficiency of mash tun Efficiency of boil – hop utilization Evaporation
17
Materials – Yeast Our readily available yeast is Californian Ale Yeast Means we are doing an Ale Relatively clean yeast – neutral flavour development
18
Materials - Water We will be using Toronto tap water carbon filtered Fairly good – all round for most styles Will have to entertain some water treatment
19
Material - Malts We are using a new pale malt from Harvest Hop & Malt Want it to shine so we don’t want highly flavoured malts to overshadow the base malt
20
Serving Draught Bottled Bottle conditioned Cask
21
Conclusions An Ale Abv 5% or less Simple malt bill Single hop goes well with single malt Medium mouth feel – mash 65-68 What about a Pale Ale? English or American?
24
Common Misconceptions
Similar presentations
© 2025 SlidePlayer.com. Inc.
All rights reserved.