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Mashing and lauter > Mashing > Flashcards

Mashing Flashcards

1
Q

What is amylopectin?

A

Outer layer of starch granule, 70-80% of structure

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2
Q

What is amylose?

A

Internal substance of the starch granule, 20-30% of structure

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3
Q

What are the 5 fermentable sugars found in wort?

A

Glucose, maltose, maltotriose, fructose, sucrose

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4
Q

What are the building blocks of proteins?

A

Amino acids

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5
Q

What is the function of enzymes?

A

To act as catalysts for organic reactions

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6
Q

What factors affect enzyme performance?

A

Ph, temperature, time

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7
Q

What is denaturing of enzymes?

A

The wrong ph or temperature (including boiling) can irreversibly inactive enzymes

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8
Q

What enzymes are important to brewers in mashing?

A

Cytolytic, proteolytic, amylolytic

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9
Q

What are cytolytic enzymes?

A

They break down the cell wall and include beta glucanase

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10
Q

What are proteilytic enzymes?

A

They break down protein and include peptidase

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11
Q

What are amylolytic enzymes?

A

They break down starch and sugars and include both alpha and beta amylase

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12
Q

Why can beta glucanase be a potential problem for brewers?

A

Too much means very viscous wort, lautering issues

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13
Q

What enzymes degrade starch?

A

Amylolytic

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14
Q

What is the ideal temp range for alpha amylase?

A

70-75c

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15
Q

What is the ideal range for beta amylase?

A

60-65c

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16
Q

What is the ideal temp range for proteolytic enzymes?

A

45-50c

17
Q

What is the temp range for cytolytic enzymes?

A

40-55 but can be a bit higher for beta glucan solublase

18
Q

What is extract?

A

Substances from malts and adjuncts dissolved in water via time, temp, and enzymes

19
Q

What ratio should thin mash be?

A

1:4 or 1:5

20
Q

what ratio should thick mash be?

A

1:2 or 1:3

21
Q

What are the benefits of a thick mash?

A

Better for proteolytic enzyme activity
Better for high gravity beers

22
Q

What is infusion mashing?

A

Mash tun and lauter tun are the same
Mash stays in vessel til boil
Generally single temp

23
Q

What is decoction mashing?

A

Pulling off a small portion of mash into a mash cooker, boiling, then adding back into main mash tun

24
Q

Why is oxygen pick up during mashing undesirable?

A

Crude taste, lower taste stability, lautering problems due to viscosity

25
Q

What three main temp ranges are typically used during triple decoction mash?

A

35, 50, 60

26
Q

What are components of a modern mash tun?

A

Stirrer
CIP
Cover
Vapor chimney
Insulation

27
Q

How can you test saccharification in the brew house?

A

Iodine test

Mashing and lauter (5 decks)

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