Brewing Process Flashcards
Brewing Process
Milling
Mashing
Lautering
Boiling
Whirlpool
Chilling
Aeration and Pitching
Fermentation
Lagering
Aging
Clarificatin
Carbonation
Pasteurization
Packaging
Milling
The process in which the husk or outer layer of the grain is crushed, and the inner is broken up to allow water (mashing liquor) to access the entire grain.
Mashing
When grains are mixed with water and turned into a porridge-like mash. This is where malt or other grains are turned into fermentable sugars.
Lautering
The separation of the sweetened wort from the mash. The wort what remains after the solids are removed.
Sparging
This is when water is sprinkled over the mash bed and the sweetened wort trickles through a drain from the bottom of the lauter tun.
Boiling
Boiling the wort. At this point hops are added and if desired other components such as fruit, syrups, or anything else the brewer desires.
Whirlpool
The method used to separate debris (mostly hop pellets and trub) from wort after the boil.
Chilling
Literally chilling the beer before fermentation. This is done one of two ways:
-Through a heat exchanger, which is a series of tubes set in cold water.
-Coolship- this is a large pan or tray (several meters in length and width) that the beer is poured into. The beer then cools to room temperature. This is a deliberate process that invites ambient yeast the settle in the beer. It is a common practice for lambics or sours.
Aeration
Adding oxygen to wort before pitching yeast. Yeast needs some oxygen to kickstart fermentation.
Pitching
Adding, or pitching, the yeast to the unfermented wort.
Pitching is the intentional act of adding yeast. This is not a process used when ambient yeast are the sole fermenting agent.
Fermentation
Turning sugars into alcohol and CO2.
Lagering
A form of beer maturation conducted at low temperatures for anywhere from ten days to several months.
The primary function of lagering is that it reduces acetic acid and lactic acid along with other faults. Lagering also reduces more fermentable sugars.
Aging
Optional.
Stainless steel aging
New or used wood.
Bourbon/Sherry/Port/Wine barrels.
Aging causes oxidation and is not intended for every beer.
Clarification
Filtering solids from the beer.
Carbonation
Three methods:
-Captured during fermentation.
-Forced carbonation.
-Secondary fermentation in the serving vessel; bottle conditioned or cask conditioned.
