Beer Science and Brewing

3.

The Brewing Process: Wort Production

3.1.

3.1.1.

Milling Objectives

3.1.1.1.

Extract Maximization

3.1.1.2.

Husk Preservation

3.1.1.3.

Particle Size Optimization

3.1.2.

Mill Types and Operation

3.1.2.1.

Two-Roller Mills

3.1.2.2.

Multi-Roller Mills

3.1.2.3.

3.1.2.4.

3.1.3.

3.1.3.1.

Particle Size Distribution

3.1.3.2.

Impact on Lautering Efficiency

3.2.

3.2.1.

Mashing Fundamentals

3.2.1.1.

Starch Conversion Process

3.2.1.2.

Protein Modification

3.2.1.3.

3.2.2.

Enzyme Systems in Mashing

3.2.2.1.

Amylase Enzymes

3.2.2.1.1.

3.2.2.1.2.

3.2.2.2.

Protease Enzymes

3.2.2.3.

3.2.2.4.

Other Brewing Enzymes

3.2.3.

Mash Parameters and Control

3.2.3.1.

Temperature Management

3.2.3.2.

Water-to-Grain Ratios

3.2.3.3.

pH Optimization

3.2.3.4.

Time Considerations

3.2.4.

Mashing Techniques

3.2.4.1.

Single Infusion Mashing

3.2.4.2.

3.2.4.3.

Decoction Mashing

3.2.4.4.

Specialized Mashing Methods

3.3.

Lautering and Sparging

3.3.1.

Lautering Process Overview

3.3.1.1.

Grain Bed Formation

3.3.1.2.

Wort Separation Principles

3.3.2.

Lautering Operations

3.3.2.1.

Vorlauf Process

3.3.2.2.

First Runnings Collection

3.3.2.3.

Sparging Techniques

3.3.2.3.1.

3.3.2.3.2.

3.3.3.

Lautering Efficiency Factors

3.3.3.1.

Grain Bed Permeability

3.3.3.2.

Sparging Water Management

3.3.3.3.

Extract Recovery Optimization

3.4.

3.4.1.

Boiling Objectives

3.4.1.1.

3.4.1.2.

Hop Isomerization

3.4.1.3.

Protein Coagulation

3.4.1.4.

Flavor Development

3.4.1.5.

3.4.1.6.

Volatile Compound Removal

3.4.2.

Boil Management

3.4.2.1.

Boil Vigor Control

3.4.2.2.

Duration Considerations

3.4.2.3.

Energy Efficiency

3.4.3.

Kettle Additions

3.4.3.1.

Hop Addition Timing

3.4.3.2.

Adjunct Additions

3.4.3.3.

Clarifying Agents

3.5.

Wort Clarification and Cooling

3.5.1.

Hot Side Clarification

3.5.1.1.

Whirlpool Operation

3.5.1.2.

Trub Separation

3.5.1.3.

Hot Break Formation

3.5.2.

3.5.2.1.

Cooling Rate Importance

3.5.2.2.

Heat Exchange Methods

3.5.2.3.

Cold Break Formation

3.5.3.

3.5.3.1.

Oxygen Requirements

3.5.3.2.

Aeration Methods

3.5.3.3.

Dissolved Oxygen Targets

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2. Raw Materials in Brewing

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4. Fermentation, Maturation, and Finishing