Optimization of beer production using maize and different types of ...
Production of Beer(1)
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Transcript of Production of Beer(1)
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Commercial Production
of Beer
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Essential Ingredients of Beer
Malted Barley
Hops
YeastWater
Not required, but frequently found
ingredient Starch adjuncts
Corn and rice starches
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Making Beer:
a three step process
Malting
Brewing
Fermentation
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Malting
Takes place in malt houses
Occasionally in a brewery (Coors)
Controlled germination of barley
Moisture
Temperature
Carbon dioxide
Goal Produce enzymes useful for brewing
Amylases
proteases
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Malting
Soaking the grain
Allow for controlledgermination Maximum enzyme
production Minimum enzymatic
activity and plant growth
Kiln drying
Stop germination Stabilize malted barley
Impart color and flavor Light malt, dark malt,
amber malt, black patentmalt
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Brewing
Functions:
Enzymatic conversion of starch to maltose,
proteins to amino acids
Extraction of hop flavors and aromatic
compounds
Sterilize maltose/aa/hop flavor solution
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Brewing
Milling of malted barley
Careful cracking of malted barley
Shatter endosperm
Keep husk in large pieces
Adding water
Controlled temperature for enzymatic
action
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Mash Tun
The mash tun is a vessel in which the milled malted barley is mixed with water
And the enzymes are allowed to degrade the starches and proteins into
Substrates that the yeast can utilize during fermentation
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Mash
These photos show the milled
Malted barley being mixed withWarm water. The enzymes
Convert the starch to maltose and
The proteins to amino acids creating
What is known as sweet wort.
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Lautering (filtering)
The sweet wort
Is separted from
The spent barley
By a filtration step
Known as
Lautering. The
Barley husks serve
As the primary
Filtering material.
Here, the remaining
Spent grains are
Being removed fromThe sweet wort
With this screen.
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Mash Tun with used Mash
These are the spent malt that acted as a filtering bed for the sweet wort.
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Scraping out the used mash
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Used mash heading towards
feedlot
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Sweet Wort
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Kettle
Sweet Wort
Bring to boil
Add hops
Extract flavors
(bitter acids) and
aromatic
compounds
Sterilizes hopped
wort
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Fermentation Tanks
After the yeast is added to the hopped wort, fermentation of the maltose to
Ethanol occurs in these tanks.
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Adding yeast to the fermenter
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Blow-off hoses on fermentation tanks
Fermentation produces both ethanol and carbon dioxide. The carbon
Dioxide is allowed to vent out through these blow-off hoses whose ends
Are immersed in a tank of water, producing an air-lock and preventing
Oxygen from entering the fermentation tanks.
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Cleaning fermentation tanks
Cleanliness is critical in producingQuality beer. Microbial contamination
Can result in off flavors and aromas.
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Brewmaster Pat Ringe
Thanks to Pat Ringe,Brewmaster at Diamond
Knot Brewery in Mulkiteo, WA
For these pictures. Pat is
A CWU Food Science and
Nutrition graduate.