qurstion 5 Flashcards
(20 cards)
What is the goal of producing a Brut IPA prototype?
To achieve around 6% abv with the ‘world’s lowest final gravity’.
What type of raw materials are needed to create a wort high in fermentable sugars?
Adjuncts, particularly rice grits, which have a high proportion of carbohydrates.
What is the maximum percentage of malt recommended if relying solely on malt enzymes?
30% of the grist.
What is the benefit of using well-modified malt in the mashing process?
Higher soluble nitrogen and better exposure of starch granules for conversion.
Why should all goods added to the mash be reduced to minimum particle size?
To maximize access to the starch.
What equipment is necessary to gelatinize rice grits before mashing?
A cereal cooker.
What type of enzymes can be used in the cereal cooker?
Heat stable exogenous α-amylase and limit dextrinase.
What temperature is ideal for the cytolytic stand in the mashing process?
35℃.
What is the purpose of a maltase-style mash?
To mash in part of the grist at 62°C before cooling to 35℃ for cytolysis.
What does a higher molecular weight nitrogenous material contribute to the beer?
Foam stability and palate fullness.
What does FAN stand for in the context of fermentation?
Free Amino Nitrogen.
What is a recommended pH level during saccharification to favor malt enzymes?
5.5.
What is the purpose of adding exogenous enzymes during mashing?
To speed up the saccharification process.
What is the wort attenuation limit (WAL) test used for?
To evaluate the fermentability of the wort.
What does the WAL test involve?
Adding wort to a flask with yeast and measuring gravity changes.
What caution should be taken when interpreting WAL test results?
The yeast is added in excess, making results potentially lower than actual fermentation capability.
Fill in the blank: The saccharification stand should be very long at ______ to maximize β-amylase activity.
63℃
True or False: The use of an over-modified malt is beneficial for achieving high starch content.
False
What is the main risk of opting for a maltase-style mash?
Increased glucose levels leading to incomplete fermentation.
What nutrients should be included in yeast food for high adjunct rates?
Cofactors, vitamins, and FAN.
