May 5, 2011 Please find the register and sign in.

Slides:

Advertisements

Similar presentations

WORT PRODUCTION AND EFFICIENCY Discussant: Jeremy Kees.

Advertisements

Overmountain Brewers – September To quote Charlie Papazian, President of AHA Relax, Dont Worry, Have A Home Brew! Its really east to make good beer,

Achieving High Alcohol Content Through Fermentation Tyler King – Director of Brewing Operations / Head Brewer.

MJC Science Colloquium Tuesday, September 13, 2011.

Comparing Different Mashing Techniques RIMS vs. HERMS vs

MBAA – RMD OOT MEETING GLENWOOD SPRINGS, COLORADO SEPTEMBER 17, 2011 Saving Extract Running a Cost Efficient Operation Todd W. Hansen Resident Brewmaster.

Malted ingredients in the bakery. What is malt? Malt is germinated (sprouted) grain Usually barley or wheat, but other grains also malted – Rye, Oats,

Mash/Lauter Tun Design and Construction Choices for Homebrewers By Cole Davisson.

Beer Production Processing Line in Food Industry Nuno Trindade; 2008.

Beer Basics Mashing Techniques May 31, Today’s Topics Introduction Sugar Chemistry – Glucose 1-4 Links – Glucose 1-6 Links – Other Sugars Mash.

Brewing Oktoberfest Biers Developing a Predictable Approach by: Harold J. Gulbransen BJCP Style Category 3B Smooth, clean with a rich malt character A.

October 6 th, 2011 Please find the register and sign in. Please also feel free to order food and beer from our server.

Adapting Beer Recipes Between Breweries Kevin Hryclik.

Welcome to the April 7 th MLBA Meeting! Please find the register and sign in. Please also feel free to order food and a beer.

Flow chart for malting and brewing

Commercial Production of Beer. Essential Ingredients of Beer  Malted Barley  Hops  Yeast  Water  Not required, but frequently found ingredient Starch.

Practical Brewing Enzymology

MALT MILL Grist MASH TUN Sweet Wort COPPER Bitter Wort FERMENTATIONVESSEL Beer CONDITIONING.

Barley to Beer The Science Behind Brewing . Ingredients of Beer Barley (Hordeum vulgare ) Hops (Humulus lupulus ) Yeast (Saccharomyces cerevisiae) Water.

Beer 101 Understanding the Diversity of Beer. What is Beer?  Beer is an alcoholic beverage made from the fermentation of cereal grains with yeast.

Home Brewing How you can brew your own beer utilizing chemistry!

Adapting Beer Recipes Between Breweries. The Contract Brewer Perspective.

Brewing & Recipe Formulation. Brewing Ingredients Malt Water Hops Yeast.

Plants and People Beer-making. Beer is proof that God loves us and wants us to be happy ---Benjamin Franklin.

Digestion summary. What goes where? How does chemical digestion happen ?

Brewing in Scotland: A brief history of beer and its production Dallas Iain; Kelly Will.

What happens to the food that we eat?. IT BREAKS DOWN INTO…. Carbohydrates Proteins Fats NUCLEIC ACIDS!

Microorganisms used in food production

2 I)Ingredients HOPS (houblon) The hops used to make beer are the flower of the hop vine.

Fermentation: metabolic process in which an organism converts a carbohydrate alcohol or an acid Beer is made from four basic ingredients: Barley, water,

Beer Basics Trouble Shooting Off Flavors July 2008

Bob Hansen Briess Malt & Ingredients Co. Chilton, Wisconsin USA 2006 AHA Going Big: Life After Going Big: Life After

Bob Hansen Briess Malt & Ingredients Co. Chilton, Wisconsin USA 2006 CBC Balancing Water in the Brewhouse.

Brief Introduction. Starches are broken down into sugars which are fed to a small colony of yeast. The yeast colony grows, consumes sugars producing carbon.

LOVING THE MASH: Its Not A Four Letter Word The BJCP Exam 2011

Zymurgy Brewing Beer. What is Beer (and why aren’t we making it yet)? Yeast Fermentation of Malted Barley to which hops and water are added Malted Barley.

Living Factories Biotechnology SG Biology. Learning Outcomes 1 State that the raising of dough and the manufacture of beer and wine depend on the activities.

Brewing and baking and mycoprotein Ancient biotechnologies (mycoprotein is not ancient!)

Evidence of beers created over 5,000 years ago Beer has been an integral part of society Sustenance: Low alcohol (1%), high gravity beers Energy storage.

Biology project By: Facundo Guerchi. Maltose and its uses Maltose is a white type of sugar formed during the digestion of starches formed by two molecules.

FERMENTATION By Jeff Louella.

Zymurgy Brewing Beer. What is Beer? A mixture of malted barley, hops and water that is fermented with brewer’s yeast Malted Barley = germinated barley.

Brewing Science Malts and Grains.

Brewing Science Mashing and Brewing. Mashing & Brewing – Mashing The enzymatic conversion of starch to maltose and proteins to amino acids – Brewing:

How it is brewed and how to brew your own. The four ingredients in beer Malt is partially germinated barley. Before being used to brew beer it must undergo.

Which of the following macromolecules is this? A. lipid B. Carbohydrate C. Protein D. Nucleic acid.

Brewing Water Chemistry The effects of water on wort and beer.

Getting the Most from Beer Brewing Software Brad Smith, PhD

Silicon Valley Sudzers

Non-Enzymatic Mashing : Why do it?

July 2017 Meeting.

Introduction to Beer.

Matthew Koehlar 21 Year Olds and Older

Understanding Beer Prof. K. Goodlad Spring 2017.

Beer Production (Brewing Industry).

Compiled By :- Ankit Srivastava

Yeast Starters By Dan Fick 10/20/2015.

Zymurgy Brewing Beer.

Key words: Denatured, Optimum temperature, PH

Chiller Systems There are several steps or unit operations within the brewing process and beer storage/dispense process in which having a source of cooling.

Zymurgy Beer Brewing.

Beer and Loafing NHC 2004 Las Vegas, NV

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

Zymurgy Beer Brewing.

Cells and Energy Page 52.

Beer Terminology Beer and Food Pairing.

Brewery Engineering Chiller Systems

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

Presentation transcript:

May 5, 2011 Please find the register and sign in. Please also feel free to order food and beer from our server.

Administrative Stuff BUZZ OFF competition Other issues? Please share ideas on any events you would like to see from the club (i.e., how we can put our $$ from dues to work for you) Brewery tours Group brew days Summer picnic Other ideas?? BUZZ OFF competition Other issues?

WORT PRODUCTION AND EFFICIENCY Discussant: Jeremy Kees

The Mash What’s going on?? How does this impact my beer?? Starches and proteins are converted into sugars that are usable by yeast How does this impact my beer?? Body (light vs. heavy) Finish (dry vs. sweet) Head retention Yeast health ABV

The Mash – Key Phases Acid Rest (90-120°F) Protein Rest (120-130°F) Breaks down phosphates in malt to create acid Lowers mash pH Usually not necessary with fully modified malts Protein Rest (120-130°F) Proteolytic enzymes break down “large” proteins into smaller fractions / amino acids Proteinases / Peptidases Helps with head retention / yeast health Also can improve clarity in your beer

The Mash – Key Phases Saccharification Rest (140-158°F) Diastatic enzymes break down starches into dextrins and fermentable sugars Beta Amylase (140-150°F) Mashing at this temperature results in highly fermentable wort, lighter body, and drier finish Alpha Amylase (150-158°F) Mashing at this temperature results in less fermentable wort, more body, and sweeter finish

VERY IMPORTANT NOTE…… Be sure to calibrate your thermometer on a regular basis!!! A few degrees can make a significant difference in the taste of your beer.

The Mash – Key Phases Mash Out / Sparge (168°F) Stops enzyme activity (halts mashing process) Reduces the viscosity of the wort for better run-off “Rinses” the grains to capture the sugar

Brewhouse Efficiency Defined: The percent of potential grain sugars that are converted into sugar in the wort How well does your “brewing system” capture the sugars from the malt?

Brewhouse Efficiency Why should I care?? Most recipes assume 75% efficiency If your system is less efficient, what happens? Less sugars will make it into your wort and you will end up with a lower OG than expected If your system is more efficient, what happens? More sugars will make it into your wort and you will end up with a higher OG than expected

Brewhouse Efficiency How to calculate efficiency Brewing Software/Spreadsheet How to improve your efficiency Proper crush Sparge hot and SLOW Pick a system that minimizes losses/dead space

Brewhouse Efficiency Adjusting for low or high efficiency is easy Calculate the expected pre-boil gravity based on your recipe Measure the pre-boil gravity (after mash/sparge) If pre-boil gravity is low, add malt extract If pre-boil gravity is high, dilute with water ***BREWING SOFTWARE IS HIGHLY RECCOMENDED!!

Equipment Corner Mash Tun Very easy to DYI Video demo at…. www.mainlinebrewers.com

Summer Plans I’ll be sending out an email to gauge interest in meetings through the summer months We’re planning on having an MLBA summer picnic. Any ideas for making this event special are appreciated…. Location? Group brew?

WELCOME!!