Ethan Nulton Take home exam Question 1. 1. crush the grain to expose the endosperm.

It ensures that the kernel is broken up but the husk is intact to create a proper grain bed. 2. If the grain is crushed very fine, it will expose more starches but it increases the chances of getting the sparge stuck and making the filtering inefficient. 3. Mash the grain at 65 C with a water to grain ratio of 2 qts /lb of grain. 4. This process activates the enzymes to convert starch to simple sugars 5. Do not aerate the water when you add it to the grain 6. Next, lauter or filter the grain in a 5 gallon bucket. Put the drain tube in another container and let the mixture drain into the secondary bucket. When the solution exiting the primary filter bucket appears clear, pour the contents of the secondary bucket back into the primary. 7. This will rinse the grains from the sugars and is called sparging. While letting the water out slowly from the bottom of the bucket, add 170F water to the top. 8. Now we have wort! 9. Bring the wort to a slow boil 10. The following procedures may vary depending on the product being brewed. 11. Add about an ounce of the nugget hops and approximately 3.5 lbs of Malt extract to the boiling kettle while stirring. 12. Boil the kettle while stirring for 1 hour. 13. At 30 minutes, one usually adds more hops into the boiling kettle 14. add gypsum to change the water hardness 15. at 45 minutes you may add hops again 16. continue stirring throughout the process until an hour is reached 17. After 1 hour of boiling put the kettle in a cooler of ice and place chiller inside the kettle 18. it is important to stir lightly so no oxygen gets in until the temperature of the kettle is below 80 degrees C. 19. Take the temperature down to 73 degrees C. Once at 73 degrees C, drain the chiller and put back into original bucket. 20. Dump mixture in kettle into a strainer over the primary fermenter so the liquid goes into the fermenter while the solid consisting of hops and barley remain in the strainer. 21. Steeping the strainer with a sterilized utensil will help ensure that the maximum amount of liquid goes into the primary fermenter. 22. do not let ice water get into mix during this process 23. cool to 120 degrees Celsius

24. Heat and Boil some extra water to pour into kettle and swirl, then over the solid remains to filter through everything soluble, while shaking the solid material. 25. Add water to 5 gallon line of primary fermenter 26. Take the specific gravity of batch using the sanitized hydrometer and compare to make sure it is in reasonable range with the beer you are making 27. Aerate mixture by dumping into another bucket 4 times 28. Add yeast and stir until mixed 29. Rinse the container that contains the yeast with water to ensure most of the yeast is in your batch 30. stir again 31. Seal the primary fermenter and place in a dark area that has a stable temp 32. Check in 24 hrs to see if a bubbling occurs. For commercial brewing, milling is done similarly to home brewing, just on a larger scale. A hot water tank sends water to a mash tun where the mash is subsequently sent. This creates a cereal mash. The wort is then sent through the bottom of the tun for the lautering phase. Additional water may also be added to sparge the wort. The wort is then sent to a container called a copper where it is boiled with hops and other flavor ingredients. After this, it is then sent to a whirlpool where the large solid proteins and particles are separated. It is then sent immediately to a heat exchanger device to rapidly drop the temperature. Once cooled, the wort is then sent to a fermenter and pitched with yeast. Question 2 Oxygenation of cooled wort is important because is adds oxygen solubility and prevents oxidation of the wort. It is important to do this when the wort is cool because oxygenating the wort while hot runs the risk of oxidizing off specific flavors of the beer, leaving it taste stale and even garlicy. While cooling the wort and during fermentation we do NOT want any oxygen. It will not ferment properly if there is too much oxygen in the wort. Oxygen concentration is important to control because too much oxygen will increase fermentation causing too much yeast growth and not enough beer product. It may also cause a fruity taste. Too little oxygen may not create enough yeast and therefore alcohol. Question 3 During glycolysis many ions are used as cofactors to increase the enzymatic processes in the breakdowns of sugars. Therefore, the contents of the water used are important for determining the type of beer created. During anaerobic metabolism oxygen is absent and other compounds must be there to partially accept electrons. Sulfate, nitrate, and sulfer concentrations are important in brewing because their concentrations can increase or decrease fermentation rates because they accept electrons. The reason why there are different types of beer is because

initially brewers used local water to brew. For example, in Pilsen Germany, the water has almost no Mg2+ which is an important cofactor. It also has significantly lower concentrations of Ca2+ and Na+. This water resulted in having a light but relatively high alcohol concentrated beer called a pilsner. The same goes for other beer types such as a Dortmund, Dublin etc. Question 4. The latuer tun is primarily used to separate the extracted wort. In other words, it separates the sugars from the grain. Home brewing tuns have a false bottom to act as a basic filter to split the sugar/water from the chunky grains. Commercial brewers use a large tun with roating arms that filter instead of a false bottom/ gravity unit. These raking arms push the grains out of the tun leaving the sugars/water. Question 5. A temperature programmed mash involves stages of rest during the mashing procedure. It usually involves a protein rest and acid rest. It is less effect as the normal decoction mash because the mash is never boiled. The reason why large manufacturers utilize TP mashing is because it is much easier and cheaper to use. Another upside to using this method instead of a single temperature infusion is that the enzyme activity can be manually controlled. The reason why double mashing is needed for 6 row barley is because it has a lower theoretical yield of produce than 2 row barley. Therefore double mashing is used to maximize the yield of 6 row barley, thus making it more efficient and lowering costs. Question 6 Pour 4-6 ounces of the beer into a glass Notice the color of the beer and if it should look the way it does Notice how much head is on top of the beer Smell the aromas of the beer and determine if it has the olfactory sensations that are associated with that beer. 5. Take a mouthful of beer, make sure it completely covers the tongue to ensure all the chemoreceptors or tastebuds are stimulated 6. Swallow the beer because the after taste of the beer is important. 7. Make sure you dont take too long to taste it after it is poured so that it will not lose carbonation because that will significantly alter the taste. 8. After the tasting, wash your mouth out with water so that you can accurately judge the next beer. In scientific terminology, your tastebuds are contaminated with the previous beer so you must sanitize them. If a beer is true to style, that means every characteristic tested matches correctly with the desired characteristics of that beer style. A beer taster may hate the beer that was tested but if it is true to style then the beer was brewed correctly. There should be no biased beer tasters. 1. 2. 3. 4.

Question 7 The dominant flavors in beer vary with beer style. For instance key flavors in an IPA are bitterness and hoppiness. Therefore ingredients such as hop oil and other aromatic compounds are desired for brewing. However, if one wants to brew a pilsner than aromatic ingredients are taints in the beer because a strong hop sensation is not desired in a pilsner.