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

2. 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?

3. WORT PRODUCTION AND EFFICIENCY
Discussant: Jeremy Kees 

4. 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

5. 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 ( °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

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

7. 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.

8. 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

9. 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?

10. 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

11. 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

12. 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!!

13. Equipment Corner Mash Tun Very easy to DYI Video demo at….

14. Summer Plans
I’ll be sending out an 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?

15. WELCOME!!