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
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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