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Beer Making Technique – Step by Step Guide on How to Make Beer

MALTING

Balley’s conversion

In order to be digested by yeast, the stored food barley, starch must be converted by nutrients into simple sugar. Two enzymes, a- and b-amylase, convert it. The latter is found in barley – but the former is produced during the germination of the grain.

Slipping

Malting begins by immersing the harvested barley under 12% moisture in water at 120 to 150C (550 + 600) for 40 to 50 hours. During this steep period, the barley can be drained and given aeration, or the hill can blow air. When the seeds are watered, their volume increases by about 25 percent, and their moisture content reaches about 45 percent. The white roots, called chit, break the chaff, and the shiny barley is pulled from the chasm to grow.

Germination

With the help of water and air, the root of the barley corn produces a fatty acid called gibberellic acid, which triggers the synthesis of amylase. Then the a- and b- amylases convert the corn starch molecules into sugars that the fetus can use as food. Other enzymes, such as proteases and glucanases, attack the cell wall around the starch grains, converting insoluble proteins and complex sugars (called glucans) into sugar-soluble amino acids.

Burning

The green malt is dried to remove excess moisture, leaving 5 percent in malt and 2 percent in ale malt. This inhibits enzyme activity but leaves 40 to 60 percent active. Curing at high temperatures causes the amino acids and sugars to form melanoidins, which give the malt its color and flavor.

In the first stage of roasting, dry air is heated at 500C (120F) for lager malt and 650C (1500F) for ale malt through a bed of green malt. This reduces the humidity from 45 to 25 percent. The second drying stage removes most of the trapped water, the temperature rises to 700 – 750 (1600 – 1700F) and the humidity drops to 12 percent. The final curing temperature rises to 750 – 900C (1700 – 1950F) for lager and 900 to 1050C for ale. The finished malt is then cooled and weighed to remove preservatives.

MASHING

Grinding

In order to brew properly with water, malt must be digested. Ancient stone crushing methods used stones driven by hand or by water or animal power, but modern developments use roller mills and machines. The design of the mill and the gap between the rolls are important to obtain the correct reduction of the size of the malt. Its purpose is to keep the husk intact and break down the soluble starch into smaller particles.

Mix Mash

The digested yeast, called grist, is mixed with water, providing conditions in which starch, other molecules, and enzymes are dissolved and rapid enzyme action occurs. The water containing the solute produced in the mashing is called work. In general, wiping can be of two different types. The simplest method, in fusion mashing, uses well-adjusted malt, two to three times the volume of grist, one container (called a mashtun), and one temperature between 620 to 670C (1450 to 1500F) . With well-modified malt, the breakdown of proteins and glucans has already taken place during malting, and at 650C the starch is easily digested and the amylases are active. Unprocessed yeast, however, benefits from mixing time at low temperatures to allow degradation of proteins and glucans. This requires some kind of heat application, which is achieved by decoction mashing. After the grist is crushed in 350 to 400C (950 to 1050F), the part is removed, boiled and added. Brushing with two or three of these decoctions raises the temperature in parts to 650C. The decoction process, traditional for lager brewing, uses four to six volumes per volume of grist and requires a second vessel called a mash cooker.

Other starch sources that gelatinize at 550 to 650C can be crushed together with malt. Wheat flour and maize (maize) can be added to the porridge, while the maize and rice porridge must be boiled first to dissolve the gelatin. Their use requires a third vessel, a rice cooker.

Modern paste machines use metal alloys and paste compounds, which are good catalysts and heat carriers. Enzymes from bacteria and fungi can be added as excipients. Ales and lagers are crushed in the same equipment, but require different temperature programs and grist composition. Today’s breweries often produce high-gravity beer, in which beer is brewed at high pressure, watered down, and then diluted, allowing more beer to be produced on the same equipment.

Contrast Wort

The mashtuns used for mashing are fitted with a false base with well-planned slots in which the chaff, which is kept in the mill, cannot pass through the chaff that is trapped thus creating a filter that removes the solids from the wort as it pours, leaving behind the remains of the wort. seed. Differentiation of the wort takes four to sixteen hours. Because through the layers, the solids are sprayed, or melted, with water at 700C.

The brewer transfers the mash into a separator called a lautertun, where a very shallow bed is created, allowing the water to ferment for about two and a half hours. Today’s large factories use lautertuns or special slurry filters to speed up the dewatering and do 10 or 12 times a day. About 97 percent of the soluble matter is recovered, and 75 percent of this is decomposed. Wort is about 10 percent sugar, and contains amino acids, minerals, vitamins, carbohydrates and small amounts of protein.

BOILING

Aroma of Hops

Several types of hops (Humulus lupulus) are selected and bred for the bitterness and aroma they lend to beer production. The female flowers, or tubers, produce tiny particles that contain valuable chemicals for brewing. Humulones are chemicals that are extracted from hot water. A small fraction of these, the acids, are converted by heat to form iso-aacids, which make the beer bitter.

In the past dry hops were added whole to the boiling wort, but pressed hops are used more often because they are better extracted. In addition, the main components can be extracted with solvents such as water carbondioxide and added in the form of alcohol or after isomerization, to the finished alcohol.

Heating and Cooling

Kettle boiling takes 60 to 90 minutes, melting the wort, evaporating it, removing unwanted odors, and releasing insoluble proteins. Trub and spent hops are removed from the separator where the hop cones form the filter bed. Nowadays a high pressure water separator is also used. The method is a cylindrical vessel in which the wort is pumped around, a whirlpool motion that causes the solids to form a cone at the bottom. Clarified wort is cooled, first in shallow vats or down to the ground. After settling the plate but now in the plate heat exchanger. The latter is a closed, sterile vessel in which the hot wort flows into the bowl while cold water passes from one side to the other. Oxygen is added during this process, and the shiny liquid goes to the furnace.

BOILING

The simple sugars in the wort are converted to alcohol and carbondioxide. And the power is done by yeast, which added, or threw, to the yeast at three kilograms per hectoliter, yielding, 10,000,000 cells per milliliter of yeast.

Brewing is unique in that the yeast from one fermentation ferments another. This means that clean conditions and regular controls are essential. High cell viability and resistance to bacteria and other yeasts are important.

Early earthenware vessels were first made around a round, wooden yeast beer and later, round on all four sides. Top fermentations, in which the yeast rises to the top, require the most advanced systems, but most breweries now use closed vessels that are used for cleaning and bottom fermentation. These vessels, built outside the factory, are several thousand hectoliters (one hectoliter – 26 gallons) and are made of stainless steel. Temperature control is only possible by circulating cold water in jackets placed on the vessel wall.

The wort temperature for pressing is 150C to 180C for ale and 70 to 120C for lager. As the fermentation continues, the specific gravity drops as the sugar is replaced by the yeast. The amount depends on the composition of the wort and the amount of brown sugar left in the matured beer. During fermentation, the yeast multiplies five to eight times and produces heat. The temperature is allowed to rise, up to 200 to 230C for ale and 120 to 170C for lager. At that point the temperature is lowered to 150C for ale and 40C for lager, which slows down the yeast. The yeast is removed and the green beer, which still contains about 500,000 yeast cells per milliliter, is transferred to fermentation or maturation vessels, where a second fermentation can take place. In traditional brewing, the initial fermentation stage takes seven days for ale and three weeks or more for lagers, these times have been shortened to two to four days and seven to ten days with modern methods using better fermentation vessels.

GROWING AND PAINTING

Priming and Krausening

The slow fermentation of residual or additional sugar (called primings), or in the production of lager, the addition of wort fermenting wort (called Krausen) produces carbondioxide, which is borrowed and removes green alcohol and unaltered chemicals. Continued yeast activity also removes strong flavors such as diacetyl. Allowing pressure to build in the sealed vessel increases the amount of carbonation, giving the beer “character”. In traditional brewing, many ales have been modified. In tanks for seven days at 150C, while lagers mature at 00C (320F) for three months. This prolonged maturation is due to the precipitation of protein tannin complexes, which at low temperatures form “chill hazes” that slow down penetration. Modern practices accelerate this process by adding additional tannin, clarifying with proteins or adsorbent heat, or using enzymes to break down proteins.

Applying

Traditional, or “real”, ales are packaged in casks. Sugar primings, clarifications such as isinglass finings and whole hops are added and the beer is transferred to the distillery, where it is carefully brewed to the appropriate level before being sold.

Beer produced on a large scale in modern factories is kept in an airtight container, filtered through cellulose or diatomaceous earth to remove all yeast, and kept at 00C under pressure of carbondioxide. The high-gravity beer is diluted to the desired alcohol content, before bottling, with decarbonated water. Most beer packaged in bottles or metal cans is pasteurized in a pack and heated to 600C for five to 20 minutes. Beer packaged in metal cans is pasteurized in a pack and burned in a metal 50 liter capacity after pasteurization at 700C for five to 20 seconds. modern ones are designed for clean, air-tight operation and speeds of up to 2,000 cans or bottles per minute.

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