1. WORT PRODUCTION AND EFFICIENCY Discussant: Jeremy Kees

2. The Mash Whats going on?? – 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

3. The Mash – Key Phases Acid Rest (90-120°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

4. The Mash – Key Phases Saccharification Rest (140-158°F) – Diastatic enzymes break down starches into dextrins and fermentable sugars 1.Beta Amylase (140-150°F) Mashing at this temperature results in highly fermentable wort, lighter body, and drier finish 2.Alpha Amylase (150-158°F) Mashing at this temperature results in less fermentable wort, more body, and sweeter finish

5. 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.

6. 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

7. 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?

8. 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

9. 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

10. 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!!

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