Beer Making Notes

John Eckert 3/98

MALT

Poorly modified malt is like chewing ball bearings.

Proteolysis - degradability of proteins

Kolbach Index (S/T) 40-45 (for Pale Malt)
Free Amino Acid (FAN) 135-150+
Fine/Course Grind Differences 1-2 (lower is better)
DMS 1-2 mgrams/gram (sulfur taste)

Malt Types

Type	Color °L	Taste
Amber	50-60	Bitter/Burnt
Chocolate	450-500	Slightly Sharp/Acid dry
Black	500-550	Slightly Sharp/Acid dry
US light(Carapils)	5-8	Toffee/Caramel
European light	13-17	Toffee/Caramel
Crystal	30-40	Caramel/nutty
Crystal	70-80	Nutty/roasted
Dark Crystal	100-160

Use activated carbon filtration

Hardness CaCO3 = 5/2(Ca++) + 25/6(Mg++)
(Calcium Carbonate)

pH mash 5.2-5.4
wort 5.0-5.3

MASH SYSTEMS

%Yield = 100 x (extract in wort) / (weight of grain in mash), ranges 60-70%

%Fermentability - not all extract is metabolized by the yeast

RDF - Real Degree of Fermentability, ranges 63-67%

Proteins - three basic groups

• High molecular weight - they create haze, we want to degrade or precipitate
• Medium weight - desirable for foam
• Amino Acids - need some for yeast, too much is foam negative and creates fusel alcohols

Temperature Programs

a.) 95-104° optimal for beta-glucanese(gums), improves lautering and filterability

b.) 113-131°* breaks down protein for improved chill stability

c.) 140-148° increases maltose/maltotriose ratio, therefore RDF. Optimal Beta Amalase range
d.) 154-162° optimal Alpha Amalase range

* with highly modified malts (Pale Malt) 113-131 F should be avoided, even 15 minutes will lead to poor foam and dull malt flavors

Avoid shearing forces caused by excessive stirring

Summary

· keep mash pH = 5.1-5.2
· if Kolbach > 40% avoid 113-131°F range
· if Kolbach < 40% rest at 113-131°F range
· a low temp, 104°F rest will increase yields
· RDF

1. 45 min at 140°F & 15 minutes at 158°F, RDF = 67-68%
2. 15 min at 140°F & 45 minutes at 158°F, RDF = 60%

· If mash pH < 5.5, then wort pH < 5.3
· Wort pH is important, high pH contributes harsh tones
· Alpha and Beta acids decrease with hop age
· Store hops < 32°F, low oxygen, low humidity

Kettle Utilization Rate

KUR = 100 x (iso alpha acids dissolved in wort) / (alpha acids added)

KUR Estimates
First Wort 30%
60 min 26%
45 min 24%
30 min 20%
15 min 10%

Bitterness Units

BU = %KUR x 0.749 x (weightoz x %alpha acid)/gallons of wort
(do this for each hop addition (different KURs))

Causes the following:

· Coagulated proteins are excreted
· pH drops - due to calcium and phosphate
· Enzymes and microbes are destroyed
· Volume decreases (evaporation)
· Gravity increases

Dry hopping is better than late kettle hopping

DMS - Dimethyl Sulfate

SMM (S-Methyl Melhionine) is broken down to DMS. 90 minutes boiling wipes out 79% SMM and DMS is swept out with kettle exhaust. DMS cam also be created by bacterial infections.

Maillard Reactions - take place during kilning and mashing, outcome is determined during boil.
Excessive thermo loading (long boils/ high temps./ high pressure)

· Small white dots on the surface indicate first signs of metabolic activity.

· If not going full steam in 48 hrs., discard

· When stepping go, 2x, 4x, 16x in volume

· Let yeast go beyond Kraeusen before adding wort

· Yeast need O2 in aerobic respiration to build up metabolic energy to fuel anaerobic fermentation.

Ales need 7.5 x 105 cells/ml x oP

Example 1.048 OG, oP = 12
7.5 x 105 x 12 = 9 x 106 cells/ml
= 266 x 106 cells/oz

Solids Contain 133 x 109 cells/oz

(266 x 106 cells/oz) x (128 oz/gal) / (133 x 109 cells/oz) = 0.256 oz/gal
= 1.28 oz/5 gal

Detergents

· Surfactants - measure of 'wetting power'

Has hydrophilic (H20 loving) head
And hydrophobic (H2O hating) tail

· Emulsifier/Saponification - ability to break down fats
· Rinsability

Sanitizers - lowering of microbes to where they don't affect beer quality
Sterilization - total eradication of microbes

D value - the time to reduce microbes by a factor of 10

N(t) = N010-t/D

With D=3, get 10*10*10 = 1000, or 0.1%

Iodophors:

12.5ppm = D of 5 3D = 15 minutes
25 ppm = D of 3 3D = 9 minutes

Heat - 257oF @ 15 psi for 15 minutes will kill all microbes relevant to beer

Z value - is the increase in Temperature (oF) to reduce the 'D value' by a
factor of 10

example: D = D010-(t-140)/Z

where: D0 = D @ 1400F

if T goes up 180F , D goes down by a factor of ten

Irish Moss - effective for chill proofing only at rates of 1/16 to 1/8 gm/L

1 tsp/5 Gal = 1/24 gm/L

use:
2 tsp/5Gal
4 tsp/10 Gal
5 tsp/12.5 Gal to be effective

too much will reduce FAN and reduce beer foam

Polycar At - one of the best fining agents

Use: 30-50gm/hectoliter