Brewing: Science and Practice by Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes, Roger

By Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes, Roger Stevens

Brewing is among the oldest and most intricate applied sciences in meals and beverage processing. Its luck relies on mixing a valid knowing of the technology concerned with an both transparent grab of the practicalities of creation. Brewing: technological know-how and perform offers a finished and authoritative advisor to either elements of the topic. After an preliminary evaluation of the brewing procedure, the publication studies malts, adjuncts, and enzymes. Chapters clarify water, effluents, and wastes; aspect the technology and expertise of mashing, together with grist guidance; speak about hops and are via chapters on wort boiling, rationalization, and aeration. extra chapters current info on yeast biology, metabolism, and progress; fermentation, fermentation applied sciences, and beer maturation; and local African beers. After a dialogue of brewhouses, the authors think about a couple of defense and caliber concerns, together with beer microbiology and the chemical and actual houses of beer, which give a contribution to traits equivalent to taste. a last team of chapters conceal packaging, garage, distribution, and the retail dealing with of beer. in keeping with the authors' unmatched adventure within the box, Brewing: technology and perform can be a customary paintings for the undefined.

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Extra resources for Brewing: Science and Practice

Sample text

The cells are alive but do not multiply or grow during germination, have thick cell walls and contain reserves of lipids (fat) and protein, sucrose and possibly fructosans, as well as a full range of functional organelles. They do not contain any starch. A reduced layer of aleurone tissue, a single layer of flattened cells, extends partly over the surface of the embryo. 5%; aleurone layer, about 5%; starchy endosperm + sheaf cells, 76À82%. Malting can be understood only by reference to the grain structure and the interactions which occur between the tissues.

The descriptions given here are representative. ). The question of what constitutes a sensible malt specification is discussed later. Extensive sets of malt analyses are available (Briggs, 1998; Narziss, 1976; 1991). In this chapter malts are described with emphasis on the aspects most of interest to brewers. Where the use of adjuncts is forbidden, as by the German Reinheitsgebot, chit malts and short grown malts may be used. These are less expensive to produce than `normal' malts. They retain some raw grain characteristics and have some of the advantages that are gained from using unmalted grains as adjuncts.

After one hour the mash is cooled and adjusted to either a volume of 515 ml or to a weight of 450 g and the specific gravity of the liquid, obtained by filtration, is measured at 20 ëC (68 ëF). 00 at 20 ëC (68 ëF)) as litre-degrees/ kg malt (l ë/kg). Sometimes the HWE of a finely ground grist is also determined. ) extract difference the better the malt is modified. Because this value is the difference between two large numbers and is small relative to the errors involved in measuring the extracts, the determination must be replicated to obtain a reliable value, which is laborious.

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