22nd April : Beer Styles and ingredient selection

Today is the 1st day of Commercial brewing class.

Introduction. Beer styles and ingredient selection. Malt, Malting and Adjuncts. 

Key norms

• (OG-FG)*0.42=ABW
• ABW*1.25=ABV
• Pressure 14.7psi=approx. 1bar
• 1 US barrel=1.174hl=117.4l
• 1'P(plato) means 1g of sugar in 100g of water
• PU(Pastuerizing unit). 1PU means 1min at 60'c. Beer needs 14~15PU to be pasteurized. 
• Alcohol v/l*1.96=g/l

How to use the chart for use with the series 1000&2000 co2 vol meters

According to the World Beer Cup, there are 3 major styles of beer.

• Hybrid/Mixed beer styles
• Lager beer styles
• Ale beer styles

-ose means sugar kinds
-ase means enzyme kinds

Process of brewing

1. Milling
2. Mashing in mash tun(tank)
3. Lautering in lauter tun
4. Boiling in kettle for 60~90mins
5. Wort clarification in whirlpool. Hot trub left behind. 
6. Cooling and aeration with heat exchanger. 8~13'c for lager, 18~25'c for ale.
7. Pitching yeasts. Pitching ratio=1 pound/1 barrel 
8. Fermentation in CCV(or CCT, Cylindro conical vessel)
9. Ageing and conditioning(or maturation, lagering)
10. Then filtering. 
11. Then Carbonation
12. Packaging and distribution with pasteurization 1)Flash pasteurization 2)Tunnel pasteurization 3)Filtering without heating

How to find information needed from hop company catalog

• Aroma characteristics
• % of Alpha Acids
• ml/g of Total oil 

How to find information needed from yeast company catalog

• % of Attenuation, how much sugar fermented by the yeast
• Flocculation, how strong yeast bond each other

How to distinguish Saccharomyces, Brettanomyces, Lactobacillus and Pediococcus

• Saccharomyces, the brewer's yeast
• Brettanomyces, yeast produces farm yard's flavor
• Lactobacillus, fungus produces sourness
• Pediococcus, fungus produces buttery character(diacetyl) and sourness

Water for brewing

• Low NO3(Nitrate), poops of animals
• Low CI(Chlorine)
• Hardness-to-Alkalinity ratio : Ca+Mg(ratio)>CO3(ratio) means water has a hardness

>Carbonate is considered the most important ion for all grain brewing. Carbonate (or bicarbonate), expressed as “total alkalinity” on many water reports, is the ion that determines the acidity of the mash. It also is the primary determinant in the level of “temporary hardness” of the water. If carbonate levels are too low, the mash will be too acidic, especially when using darker malts (which have higher acidity). If carbonate is too high, mash efficiency will suffer. Recommended levels are 25-50 mg/l for pale beers and 100-300 mg/l for darker beers. Note that bicarbonates and temporary hardness can be reduced by pre-boiling the water – the precipitate that falls out after boiling is primarily bicarbonate. (from link)

Adjuncts

• rye for spicy
• corn for cheap starch
• salt for brewing Gose

Malt

• 2 low barely : high starch, high extract, more popular
• 6 low barely : high enzyme, low extract, diastatic power
• Gibberillic acid
• Amylose 1-4 linkage(straight chain polymer) 
• Amylopectin 1-6 linkage(branched chain polymer)
• bigger protein in beer influence foam and visibility
• smaller protein in beer influence growth of yeast
• chemical formula for sugars : Glucose, Fructose, Galactose, Surcrose(Glu+F), Lactose(Glu+Gala), Maltose(Glu+Glu) (more link)

(difference between Amylose and Amylopectin, from link)

>Gibberellic acid is a plant hormone that induces the formation of a number of key enzymes, and in a sense, it gets things started in the brewing process. (from link)

Types of malts

• Barley+malting process+stewed+klin at high temperature = Crystal malt
• Barley+malting process+klin at low temperature = Pilsener, pale ale malt, Vienna malt, munich and special malt
• Barley+malting process+klin at very high temperature = Chocolate malt, Roast, Black, Brown malt
• Barley+klin at very super high temperature = Roast barley
• Lowering mash PH is good
• Diastatic power, more adjuncts with higher DP
• 2 row DP is 120, 6 row DP is 160 

Understanding malt spec

• Fine/Coarse extract difference(F-C Diff)
• Soluble introgen ratio(Kolbach index)
• it is the best indicator of malt modification, the degree to which germination was allowed to proceed during the malting process. (more link)
• Cold water extract(CWE). higher is better
• Lovibond, SRM, EBC
• beta glucan Max. influence viscosity