Download - Beer ingredients
Understanding BeerUnderstanding BeerIngredientsIngredients
AdjunctAdjunct
Any fermentable Any fermentable ingredient added to beer ingredient added to beer other than malted barleyother than malted barley
AttenuationAttenuation
Measure of how much Measure of how much dissolved solids in the dissolved solids in the wort will be fermentedwort will be fermented
difference between the difference between the starting specific gravity starting specific gravity and the final specific and the final specific gravitygravity
BarmBarm
To add or pitch yeastTo add or pitch yeast
foam on top of a foam on top of a fermenting beer or a fermenting beer or a glass of finished beerglass of finished beer
BrixBrix
Measurement of original Measurement of original sugar amountsugar amount
MashingMashing
Process to make wortProcess to make wort Malt ground up into small pieces Malt ground up into small pieces Malted barley is immersed in water at a Malted barley is immersed in water at a
controlled temperature to allow enzymes controlled temperature to allow enzymes in the barley to convert starch to sugarin the barley to convert starch to sugar
Temperature raised to 150-160 FTemperature raised to 150-160 F Diastatic enzymes activate and convert the Diastatic enzymes activate and convert the
soluble starches to sugarssoluble starches to sugars Spent grains removed from the liquidSpent grains removed from the liquid
ModificationModification
The level to which the starchy The level to which the starchy endosperm is allowed to alter or endosperm is allowed to alter or modify into the growing acrospiremodify into the growing acrospire
The longer modification occurs, The longer modification occurs, the easier the mashing stage is the easier the mashing stage is laterlater
Original GravityOriginal Gravity
Density of malt and other sugarsDensity of malt and other sugars Estimate of how much of the sugars Estimate of how much of the sugars
will be consumed by the yeast will be consumed by the yeast (extent of attenuation)(extent of attenuation)
WortWort
Malt juices that emerge from the Malt juices that emerge from the malted grains after being steeped malted grains after being steeped in water at a specific temperature in water at a specific temperature to release sugarsto release sugars
IngredientsIngredients
Four basic ingredients usedFour basic ingredients used
WaterWater Fermentable sugars from Fermentable sugars from
malted grainsmalted grains Hops Hops YeastYeast
Grains and MaltGrains and Malt
Grains need to be soaked to start the sprouting process Grains need to be soaked to start the sprouting process (Modification)(Modification) Converts the starches into usable sugars that the yeast can Converts the starches into usable sugars that the yeast can
act upon to produce alcoholact upon to produce alcohol
Allowed to steep in water for a few days and then allowed to Allowed to steep in water for a few days and then allowed to germinategerminate On average, moisture content of the barley is allowed to On average, moisture content of the barley is allowed to
reach 40-45 percentreach 40-45 percent Germination and drying develops sugars, soluble starches and Germination and drying develops sugars, soluble starches and
starch to sugar converting enzymes (Diastase)starch to sugar converting enzymes (Diastase)
Grains and MaltGrains and Malt
Traditional germination takes place Traditional germination takes place on a stone flooron a stone floor wet malt converted to ‘green malt’wet malt converted to ‘green malt’
Racked regularly to aerate and to Racked regularly to aerate and to separateseparate
Floor-malting very labor intensive but Floor-malting very labor intensive but may work better due to the hands on may work better due to the hands on carecare
Shallow layer which influences Shallow layer which influences temperature and moisturetemperature and moisture
Grains and MaltGrains and Malt
Can be done on a sieved floor Can be done on a sieved floor over a fireover a fire
Fire could be made up of sod Fire could be made up of sod (peat) or wood(peat) or wood Produces a smoky tasting beerProduces a smoky tasting beer
Most today dried over warm or Most today dried over warm or hot air without the exposure to hot air without the exposure to smokesmoke
BarleyBarley
Soft, sweetish flavorsSoft, sweetish flavors Different styles of barleyDifferent styles of barley
Winter barley is hardier, more robustWinter barley is hardier, more robust Spring barley, softer and cleanerSpring barley, softer and cleaner
BarleyBarley
Two rowTwo row Preferred by othersPreferred by others Higher extract and less huskHigher extract and less husk
Six rowSix row Preferred by U.S. breweriesPreferred by U.S. breweries Higher starch degrading enzymesHigher starch degrading enzymes Works better with other adjuncts such as rice and cornWorks better with other adjuncts such as rice and corn
WheatWheat Tarter notesTarter notes
OatsOats Oily smoothnessOily smoothness
RyeRye Hint of spicinessHint of spiciness
CornCorn Lighter in taste and bodyLighter in taste and body If used in the form of grits (flakes) or syrups give a If used in the form of grits (flakes) or syrups give a
chicken feed flavorchicken feed flavor
RiceRice cleaner, crisper flavorcleaner, crisper flavor
Specialty MaltsSpecialty Malts
Black Malt (Black Patent)Black Malt (Black Patent)
Roasting the malted barley at very high temperaturesRoasting the malted barley at very high temperatures Drive off all of the aromaticsDrive off all of the aromatics Used mainly for coloring beerUsed mainly for coloring beer Give a dry burnt flavorGive a dry burnt flavor No enzymes availableNo enzymes available
Chocolate MaltChocolate Malt
Dark brown produced by the roasting of malted Dark brown produced by the roasting of malted barleybarley
Lighter in color than black maltLighter in color than black malt Retains some aromatics and flavorRetains some aromatics and flavor Gives a nutty toasted flavorGives a nutty toasted flavor No enzymes availableNo enzymes available
Crystal Malt (Caramel Malt)Crystal Malt (Caramel Malt)
Made from green maltMade from green malt Not been kiln driedNot been kiln dried
Produced by drying the wet barley at controlled Produced by drying the wet barley at controlled temperaturestemperatures
Gently dried for a short period of timeGently dried for a short period of time Then malt is mashed and temperature is raised to Then malt is mashed and temperature is raised to
boilingboiling Most starch converted to sugar quicklyMost starch converted to sugar quickly
Remains in a liquid state while warm but crystallizes when Remains in a liquid state while warm but crystallizes when it coolsit cools
Crystal Malt (Caramel malt)Crystal Malt (Caramel malt)
Some soluble starches do not fermentSome soluble starches do not ferment Therefore increases the sweetness and body of the beerTherefore increases the sweetness and body of the beer
Aids in head retentionAids in head retention Enriches the color (gold or reddish glow)Enriches the color (gold or reddish glow)
Come in different color levels (light, medium, brown)Come in different color levels (light, medium, brown) No enzymes availableNo enzymes available
Roasted BarleyRoasted Barley
Roasting unmalted barley at high temperaturesRoasting unmalted barley at high temperatures Temperature gradually increased to almost 400 FTemperature gradually increased to almost 400 F
Gains a rich dark brown color (used in stouts)Gains a rich dark brown color (used in stouts) Distinctive roasted flavor and bitternessDistinctive roasted flavor and bitterness
No enzymes availableNo enzymes available
Other SugarsOther SugarsGlucoseGlucose Rapidly fermentable sugarRapidly fermentable sugar Also knows as dextrose (comes from the chemical conversion of starch to sugar) and corn Also knows as dextrose (comes from the chemical conversion of starch to sugar) and corn
sugarsugar
Fructose (levulose)Fructose (levulose) Very rapid fermentable sugarVery rapid fermentable sugar Sweetest tastingSweetest tasting
LactoseLactose Not fermentable in beer (will remain the same)Not fermentable in beer (will remain the same) Can add to get some sweetness and bodyCan add to get some sweetness and body
MaltoseMaltose Two glucose moleculesTwo glucose molecules Fermentable in beer but takes longer to occurFermentable in beer but takes longer to occur
Sucrose (Invert)Sucrose (Invert)
Combination of glucose and fructoseCombination of glucose and fructose Rapidly fermentable by yeastRapidly fermentable by yeast Occurs naturally in maltOccurs naturally in malt
Invert produced by using an acid treatmentInvert produced by using an acid treatment
Cane and Beet SugarsCane and Beet Sugars
Almost 100% sucroseAlmost 100% sucrose Cheaper to useCheaper to use
Can increase the alcohol contentCan increase the alcohol content Lightens the flavor of the beerLightens the flavor of the beer Use more than 30% of the fermentable sugar for a Use more than 30% of the fermentable sugar for a
beerbeer Produces a cidery flavorProduces a cidery flavor
Corn SugarCorn Sugar
Most commonly used productMost commonly used product Processed from refined cornProcessed from refined corn
Lightens the body and flavor of the beerLightens the body and flavor of the beer if more than 20% used for the beer’s fermentable sugarsif more than 20% used for the beer’s fermentable sugars
produces a dry cidery flavorproduces a dry cidery flavor
normally used as a priming sugar during bottlingnormally used as a priming sugar during bottling ¾ cup sugar dissolved in 2 cups water for every five ¾ cup sugar dissolved in 2 cups water for every five
gallons of beergallons of beer
Brown SugarsBrown Sugars
Refined white sugars with some molasses added to itRefined white sugars with some molasses added to it Should be boiled in the wort before fermentationShould be boiled in the wort before fermentation
MolassesMolasses
Uncrystalized sugar impurities that are removed when sugar is Uncrystalized sugar impurities that are removed when sugar is refinedrefined Some are fermentableSome are fermentable
Will add color and flavor to the beerWill add color and flavor to the beer Very strong flavor (limit the amount of use)Very strong flavor (limit the amount of use) Adds a rich and buttery flavorAdds a rich and buttery flavor
Three gradesThree grades Light (higher sucrose)Light (higher sucrose) MediumMedium Blackstrap (less sugar, more aromatics)Blackstrap (less sugar, more aromatics)
Should be boiled with the wortShould be boiled with the wort For carbonation, 1 cup molasses for five gallons of beerFor carbonation, 1 cup molasses for five gallons of beer
Corn SyrupCorn Syrup
Different varieties have different sugar levelsDifferent varieties have different sugar levels Some highly fermentableSome highly fermentable Some will have unfermentable sugars which will add some Some will have unfermentable sugars which will add some
sweetnesssweetness Only use brewing gradesOnly use brewing grades
Household varieties will have some flavorings and Household varieties will have some flavorings and preservatives added to the mixpreservatives added to the mix
Needs to be boiledNeeds to be boiled
HoneyHoney Derived from the nectar of flowersDerived from the nectar of flowers Many different types of sugars foundMany different types of sugars found
High degree of fermentable sugarsHigh degree of fermentable sugars Also contains sugar ripening enzymes, wild yeast spores, pollen, beeswax and Also contains sugar ripening enzymes, wild yeast spores, pollen, beeswax and
waterwater
Gives a dry crispness, lighter body and higher alcoholGives a dry crispness, lighter body and higher alcohol use in amounts less than 30 %use in amounts less than 30 %
Must be used with barley malt to provide nutrients for the yeast in Must be used with barley malt to provide nutrients for the yeast in fermentationfermentation Always boil to pasteurize it (extra matter can be skimmed off)Always boil to pasteurize it (extra matter can be skimmed off)
Irish MossIrish Moss
Negatively charged ionsNegatively charged ions Combine with the positively charged precipitated Combine with the positively charged precipitated
proteins during the boil to bond and remove them proteins during the boil to bond and remove them from the wortfrom the wort
WaterWater
Over 90% of beer is waterOver 90% of beer is water Water quality very importantWater quality very important Contributes to the specific brewing Contributes to the specific brewing
styles of various regionsstyles of various regions Related to the amount of dissolved salts Related to the amount of dissolved salts
and mineralsand minerals
CalciumCalcium
increases the extract from both the hops and malt increases the extract from both the hops and malt during mashingduring mashing decreases colordecreases color
reduces haze by allowing the yeast to more easily reduces haze by allowing the yeast to more easily sediment outsediment out
removes proteins, tannins and husk flavors from the removes proteins, tannins and husk flavors from the wortwort
SulfateSulfate Enhances hop bitterness and drynessEnhances hop bitterness and dryness
SodiumSodium Enhances other flavors allowing for the beer to taste betterEnhances other flavors allowing for the beer to taste better
ChlorideChloride Fuller textureFuller texture Enhances sweetnessEnhances sweetness
DissociationDissociation Splitting of chemical compounds into ionsSplitting of chemical compounds into ions
Ions are available to bond and interact with other ingredientsIons are available to bond and interact with other ingredients
HopsHops
HopsHops ‘‘to climb’to climb’ Cone like flowers that grow on vinesCone like flowers that grow on vines Provide a degree of bitterness to balance Provide a degree of bitterness to balance
the sweetness of the maltthe sweetness of the malt Settles and preserve beerSettles and preserve beer Enhances head retentionEnhances head retention Hops added at the beginning of the boil Hops added at the beginning of the boil
impart dryness and bitternessimpart dryness and bitterness
HopsHops Only been used for approximately the last 200 yearsOnly been used for approximately the last 200 years Majority comes from Germany, southern England, Majority comes from Germany, southern England,
southern Australia, Tasmania and Washington Statesouthern Australia, Tasmania and Washington State
Many different varieties with individual Many different varieties with individual characteristicscharacteristics Based upon bitterness, flavor and aromaBased upon bitterness, flavor and aroma
Very perishable (heat and oxygen)Very perishable (heat and oxygen) Normally dried to preserve characteristicsNormally dried to preserve characteristics
LupulinLupulin Small capsules of resin located at the Small capsules of resin located at the
base of the flower (yellowish base of the flower (yellowish powder)powder) Will go rancid due to oxidationWill go rancid due to oxidation
When rubbed, capsules will release When rubbed, capsules will release aromatic oils along with the resinaromatic oils along with the resin
Hop BitternessHop Bitterness Two types of hop resinsTwo types of hop resins
Alpha and betaAlpha and beta
Alpha acids contribute the highest amount of Alpha acids contribute the highest amount of bitternessbitterness
Expressed in terms of alpha acid percentage Expressed in terms of alpha acid percentage Measured in the weight relative to the weight of the Measured in the weight relative to the weight of the
hop flowerhop flower Example 6% alpha acid (A.A.U.) would comprise Example 6% alpha acid (A.A.U.) would comprise
6% of the hop flower’s weight6% of the hop flower’s weight
Hop BitternessHop Bitterness Resins not soluble in waterResins not soluble in water Therefore, must boil the hops into the Therefore, must boil the hops into the
wort for a period of time to ensure wort for a period of time to ensure proper mixingproper mixing
4-5.5 % low bittering value4-5.5 % low bittering value 5.5 – 8 %, medium range5.5 – 8 %, medium range 8 – 13 % very powerful bittering value8 – 13 % very powerful bittering value
IsomerizationIsomerization
Allows the alpha acids to become Allows the alpha acids to become soluble in watersoluble in water
Beta acids only soluble when Beta acids only soluble when oxidized (not desirable)oxidized (not desirable)
International Bitterness UnitsInternational Bitterness Units
a given amount of IBUs in a beer a given amount of IBUs in a beer does not equate to the same amount does not equate to the same amount of bitterness perceivedof bitterness perceived
1 IBU = 1 mg of isomerized alpha 1 IBU = 1 mg of isomerized alpha acid in 1 liter of wort or beeracid in 1 liter of wort or beer
Homebrew Bitterness UnitHomebrew Bitterness Unit
Formula used to switch between Formula used to switch between different styles of hops but to retain the different styles of hops but to retain the same level of bitternesssame level of bitterness
HBU = % alpha acid of hops x ounces HBU = % alpha acid of hops x ounces of hopsof hops
Finishing HopsFinishing Hops
Flavor of the hops stored within the oils Flavor of the hops stored within the oils inside the lupilin glandinside the lupilin gland Soluble in water and very volatile in Soluble in water and very volatile in
naturenature Essence will be destroyed if boiled for a Essence will be destroyed if boiled for a
long period of timelong period of time Added within the last 15 minutes of the Added within the last 15 minutes of the
boilboil
Hop OilsHop Oils Very small amounts can be used to Very small amounts can be used to
add aroma or flavoradd aroma or flavor Added in at the end of the boil or Added in at the end of the boil or
just before bottlingjust before bottling
Not water solubleNot water soluble Must be dissolved in a solventMust be dissolved in a solvent
Hop PelletsHop Pellets Pulverized hop flowers compressed and extruded Pulverized hop flowers compressed and extruded
into pelletsinto pellets Very little storage spaceVery little storage space Hard to remove from the wortHard to remove from the wort
better control the freshness of the hopsbetter control the freshness of the hops Perishable over timePerishable over time
Can blend different styles of hops to come out with Can blend different styles of hops to come out with an overall desired effectan overall desired effect
Hop ExtractsHop Extracts Liquid bittering essence of the Liquid bittering essence of the
hopshops Have no flavor and aroma valueHave no flavor and aroma value Very bitterVery bitter
Hop plugsHop plugs Whole hop flowers compressed Whole hop flowers compressed
into half oz disksinto half oz disks
Dry HoppingDry Hopping
Fresh hops added during maturation or Fresh hops added during maturation or conditioningconditioning ¼ oz per 5 gallons of beer¼ oz per 5 gallons of beer
Heighten the aroma and flavorHeighten the aroma and flavor Have the problem of bacterial Have the problem of bacterial
contamination from the addition without contamination from the addition without boilingboiling
YeastYeast
AlesAles
Saccharomyces cerevisiaeSaccharomyces cerevisiae Use a top fermenting yeast, producing a foamy head Use a top fermenting yeast, producing a foamy head
(flocculation)(flocculation) Not totally efficientNot totally efficient Leave behind certain sugars and estersLeave behind certain sugars and esters Give a fruity complexityGive a fruity complexity
Temperature from 59 F to 77FTemperature from 59 F to 77F Typically spend one week in primary fermentationTypically spend one week in primary fermentation Warm conditioning enhances the fruity flavorsWarm conditioning enhances the fruity flavors
cold maturation makes cleaner and rounder flavorscold maturation makes cleaner and rounder flavors
LagersLagers
Saccharomyces carlsbergensis (uvarum)Saccharomyces carlsbergensis (uvarum) Bottom fermentation yeastBottom fermentation yeast Typically spend 2 weeks at primary Typically spend 2 weeks at primary
fermentationfermentation Work at colder temperatures more slowly Work at colder temperatures more slowly
than ale yeasts 41-48 F (can get down to 32 than ale yeasts 41-48 F (can get down to 32 F)F) Consume more of the sugarConsume more of the sugar
Dryer, cleaner flavorDryer, cleaner flavor