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WORT PRODUCTION AND EFFICIENCY PowerPoint Presentation
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WORT PRODUCTION AND EFFICIENCY

WORT PRODUCTION AND EFFICIENCY

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WORT PRODUCTION AND EFFICIENCY

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  1. WORT PRODUCTION AND EFFICIENCY • Discussant: Jeremy Kees

  2. The Mash • What’s going on?? • Starches and proteins are converted into sugars that are usable by yeast • How does this impact my beer?? • Body (light vs. heavy) • Finish (dry vs. sweet) • Head retention • Yeast health • ABV

  3. The Mash – Key Phases • Acid Rest (90-120°F) • Breaks down phosphates in malt to create acid • Lowers mash pH • Usually not necessary with fully modified malts • Protein Rest (120-130°F) • Proteolytic enzymes break down “large” proteins into smaller fractions / amino acids • Proteinases / Peptidases • Helps with head retention / yeast health • Also can improve clarity in your beer

  4. The Mash – Key Phases • Saccharification Rest (140-158°F) • Diastatic enzymes break down starches into dextrins and fermentable sugars • Beta Amylase (140-150°F) • Mashing at this temperature results in highly fermentable wort, lighter body, and drier finish • Alpha Amylase (150-158°F) • Mashing at this temperature results in less fermentable wort, more body, and sweeter finish

  5. VERY IMPORTANT NOTE…… Be sure to calibrate your thermometer on a regular basis!!! A few degrees can make a significant difference in the taste of your beer.

  6. The Mash – Key Phases • Mash Out / Sparge (168°F) • Stops enzyme activity (halts mashing process) • Reduces the viscosity of the wort for better run-off • “Rinses” the grains to capture the sugar

  7. Brewhouse Efficiency • Defined: The percent of potential grain sugars that are converted into sugar in the wort • How well does your “brewing system” capture the sugars from the malt?

  8. Brewhouse Efficiency Why should I care?? • Most recipes assume 75% efficiency • If your system is less efficient, what happens? • Less sugars will make it into your wort and you will end up with a lower OG than expected • If your system is more efficient, what happens? • More sugars will make it into your wort and you will end up with a higher OG than expected

  9. Brewhouse Efficiency • How to calculate efficiency • Brewing Software/Spreadsheet • How to improve your efficiency • Proper crush • Sparge hot and SLOW • Pick a system that minimizes losses/dead space

  10. Brewhouse Efficiency • Adjusting for low or high efficiency is easy • Calculate the expected pre-boil gravity based on your recipe • Measure the pre-boil gravity (after mash/sparge) • If pre-boil gravity is low, add malt extract • If pre-boil gravity is high, dilute with water ***BREWING SOFTWARE IS HIGHLY RECCOMENDED!!

  11. Equipment Corner • Mash Tun • Very easy to DYI • Video demo at…. www.mainlinebrewers.com