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WORT PRODUCTION AND EFFICIENCY WORT PRODUCTION AND EFFICIENCY

WORT PRODUCTION AND EFFICIENCY - PowerPoint Presentation

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Uploaded On 2016-02-24

WORT PRODUCTION AND EFFICIENCY - PPT Presentation

Discussant Jeremy Kees   The Mash Whats 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 ID: 229427

mash efficiency sugars wort efficiency mash wort sugars gravity boil pre brewhouse phases brewing malt key finish body beer

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Slide1

WORT PRODUCTION AND EFFICIENCY

Discussant: Jeremy Kees

 Slide2

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

ABVSlide3

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 beerSlide4

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 finishSlide5

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. Slide6

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 sugarSlide7

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?Slide8

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 expectedSlide9

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 spaceSlide10

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!!Slide11

Equipment Corner

Mash

Tun

Very easy to DYI

Video demo at….

www.mainlinebrewers.com