FST 3- Midterm 2 Notes
Thursday: January 28th, 2010:
A walk through the brewery: from milling to cardboard boxes
A.) In the brewery (the steps)
1.) Malt storage (store the malt 2-4 weeks)
2.) Milling
3.) Mashing
4.) Wort separation
5.) Boiling (add Hops) (brewing)
6.) Clarification (whirlpool)
7.) Cooling
8.) Fermentation (add yeasts)
9.) Conditioning
10.) Filtration (get rid of insoluble stuff)
11.) Stabilization
12.) Packaging
B.) Mill to particles- better water contact
i. need to grind it off to get small particles
C.) Preserve the hull (husk) filter bed
i. what is the purpose of the husk?
a. it is primarily the filter-bed of the husk in the brewhouse
D.) Mashing
i. enzyme action, especially breakdown of starch
E.) Broken by enzymes
i. scissors example…
ii. most of the starch stays behind…why?
a. because starch is a form of granules, easily to digest.
F.) Gelatinization
i. starch is inform of granules
ii. have to melt it, process of gelatinization
iii. what is the magic temperature of barley starch?
i. 65 degree Celsius = 149 degree Fahrenheit
iv. how do you access the starch?
a. through gelatinization
G.) Wort separtion-OR lautering
a. Darcy's law
i. rate of liquid flow = pressure x area x permeability/ bed depth x viscosity
a.) permeability- we want big particles in our spent grain bed!
(Sand = big particles, clay = small particles)
- intact unbroken husk to give increase permeability
b.) viscosity- pours some...