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Zymurgy Brewing Beer What is Beer? • A mixture of malted barley, hops and water that is fermented with brewer’s yeast • Malted Barley = germinated barley that is then dried and ground into a flour • Malted barley develops enzymes that convert starches to sugars (glucose and maltose) • Sugars can then be fermented with yeast to make ethanol • For maltose (malt): C12H22O11+ H2O → 4CH3CH2OH + 4CO2 • For dextrose: C6H12O6 → 2CH3CH2OH + 2CO2 Brewing 5 stages • 1. Mashing – The infusion of malt, water, and crushed cereal grains at a temperature that encourages conversion of the starch sugars • 2. Boiling – Concentrates the wort and potentially kills off harmful bacteria • 3. Fermentation – The addition of a yeast and hops to the wort – resulting in the formation of ethanol and carbon dioxide (by-product) • 4. Aging – 2-24 weeks proteins (dead yeast cells) settle out of the beer and/or are digested by enzymatic action • 5. Filtration/Pasteurization – Dead yeast cells etc are filtered out to help with the clarity of the beer, filters can be cellulose or diatomaceous earth), beers may be pasteurized if you drink beer in the US (haha) Determining the Alcoholic Content • Measure the density of the wort before you ferment (g/mL) this is called the Original Gravity OG • Measure the density of the fermented beer (g/mL) this is called the Final Gravity FG • % Alcohol = (OG – FG) * 132.7 (mL/g) • Proof? Boil water then turn off bunsen add 15-30 g malt Sterilize fermentor/lock Destructions 500 mL deionized water in 600 mL beaker Simmer 10-15 mins CAREFUL Add 15 – 30 g Dextrose And reheat carefully Add 0.1 – 0.2 g hops And simmer for 30 mins (top up volume with H2O when necessary) – then add 0.1 g hops and boil 5 mins uncovered Take 15 ml in a beaker let it cool and Pipette 5 mL wort into a weighed small beaker get density Cool wort in ice bath At 30oC add pinch yeast Wait 2 weeks Warm up the fermentor (prevent thermal shock)