Basic Brewing

The Mash

Malt+Water, Enzymes turn starch into various sugars

The Boil

Sweet Wort + Hops, maillard reaction, isomerization of hops

Maillard reaction

A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour

Isomerization

the process by which one molecule is transformed into another molecule which has exactly the same atoms, but the atoms have a different arrangement

Fermentation

Wort + Yeast, sugar into alcohol, yeast metabolizes

Conditioning

Beer + time, carbonation, clarifying

Sprouted, kilned, toasted, roasted, caramelized

Malting: Grain is ______, ______, and sometimes ______, _____, or ______

Sprouting

Starch from insoluble to soluble

Caramelization

Sugars formed in grains, then cooked

enzymes

Lighter colored malts tend to have lots of ______

hard, sulfates, gypsum

Burton-on-Trent = ______ water (_______, ______)

Sulfate

a salt or ester of sulfuric acid

Gypsum

a soft sulfate mineral composed of calcium sulfate dihydrate

Hops, firm bitterness

Hard water enhances flavor of _____ and allows for _____ ______

Firm bitterness

When you don't have to add as much hops and beers don't get harsh or taste bad

England

Bitters and IPAs were developed in ______

soft, snow melt

Pilsen = very ______ water (_____ _____)

low

Very soft water has a _____ buffering capacity

Pale malts

Low buffering capacity allows for _____ _____ to taste best

Czech republic

Pilsners were developed in ______

Hard, carbonates, limestone

Ireland = Very ____ water (_______, ________)

high

Very hard water has a ____ buffering capacity

Roasted malts

High buffering capacity allows ______ ______ to taste best

Ireland

Black stouts were developed in ______

Oxidation

Prolonged exposure to oxygen, which gives beer a cardboardlike flavor and/or aroma. Almost always an off flavor.

Humulus lupulus L

Hops come from the ______ _________ ______ plant

Alpha acids, beta acids, essential oils

3 Important flavor compounds in the cones of Humulus lupulus L.

Alpha acids

These acids oxidize super fast (losing hop aroma bitterness)

Beta acids

These acids are big in European brewing esp. German. Not bitter when they're in beer but as beer oxidizes they become more bitter

Lagers

______ have high beta acids so they have a stable flavor profile

Essential oils

Flavor compound(s) responsible for hop aroma, flavor in beer

Noble hops, C hops

2 Types of Hop Varieties

Noble hops

Hop: 1:1 Ratio of Alpha to Beta acids, high content of spicy essential oils/low content of citrusy oils, stable bittering

C hops

Hop: High alpha acids, lab analysis is used to figure out which hops have specific notes

Dextrin

Kilned Malt: Also known as American Carapils, this malt is used sparingly and contributes little color but enhances the mouthfeel and perceived body of the beer.

Pale Ale Malt

Base Malt: This malt type is kilned at higher temperatures than lager malt, giving a slightly toastier malt flavor well suited to Pale Ales.

Lager Malt

Base Malt: Can be used to produce both ales and lagers, tends to be most available malt

Wheat Malt

Base Malt: It is generally smaller than barley and contributes more protein to the beer, aiding in head retention. But it is much stickier than barley due to the higher protein content and may cause lautering problems if not given a "Protein Rest" during

Rye Malt

Base Malt: Not common but is gaining in popularity. It can be used as 5-10% of the grain bill for a "spicy" note. It is even stickier in the mash than wheat and should be handled accordingly.

Biscuit Malt

Kilned Malt: This fully toasted, lightly roasted malt is used to give the beer a bread and biscuits flavor. It is typically used as 10% of the total grain bill. Gives a deep amber color to the beer.

Victory malt

Kilned Malt: This roasted malt is similar in flavor to Biscuit but gives a more nutty taste to the beer. Adds orange highlights to the beer color.

Munich malt

Kilned Malt: This malt has an amber color and gives a very malty flavor. This malt has enough diastatic power to convert itself but is usually used in conjunction with a base malt for mashing. This malt is used for Oktoberfest-type beers and many others,

Vienna Malt

Kilned Malt: This malt is lighter and sweeter than Munich malt and is a principal ingredient of Bock beers. Retains enough enzymatic power to convert itself but is often used with a base malt in the mash.

Special B

Caramel Malt: This unique Belgian malt has a roasted nutty-sweet flavor. Used in moderation (1/4-1/2 lb.), it is very good in brown ales, porter, and doppelbocks. Larger amounts, more than a half pound in a 5 gallon batch, will lend a plum-like flavor (wh

Chocolate Malt

Roasted Malt: Used in small amounts for brown ale and extensively in porters and stouts, this malt has a bittersweet chocolate flavor, pleasant roast character and contributes a deep ruby black color.

Black Patent Malt

Roasted Malt: This is the blackest of the black. It must be used sparingly, generally less than a half pound per 5 gallons. It contributes a roasted charcoal flavor that can actually be quite unpleasant if used in excess. It is useful for contributing col

Roast barley

This is not actually a malt, but highly roasted plain barley. It has a dry, distinct coffee taste and is the signature flavor of Stouts. It has less of a charcoal "bite" to it than does Black Patent.

Both

Caramel Malts: May be steeped, mashed, or both?

Mashed

Kiled Malts: May be steeped, mashed, or both?

Both

Roasted Malts: May be steeped, mashed, or both?

Mashed

Base malts: May be steeped, mashed, or both?