T14. (other reasons explaining how the recipe fits noted throughout, such as color)

Transcription

1 T14 Provide a complete ALL-GRAIN recipe for a German Pilsner, listing ingredients and their quantities, procedure, and carbonation. Give volume, as well as original and final gravities. Explain how the recipe fits the style's characteristics for aroma, flavor, appearance, mouthfeel, and other significant aspects of the style. 5 gallons: 10# German Pilsner malt 10AAU Hallertauer Mittlefruh hops (60 ) 1tsp. Irish Moss 1 pt. German lager yeast (e.g.wy2206) moderately hard (sulfate) water 1. Mash in with 10 qts. water to 130 F for a head retention enhancing protein rest for Raise to 149 F for 1 hr. to convert starches to sugars. 3. Raise to 168 F to facilitate easier lautering. 4. Transfer to lauter tun and sparge with 168 F acidified to ph 7 to collect 7 gals. in After boiling commences for 30 add hops and boil for 60 more. 6. Put in wort chiller for the final 15 with Irish Moss (for clarity). 7. Cool to about 50 F in Transfer to fermenter, pitch yeast, and aerate well to start fermentation quickly. 9. Ferment at 50 F to keep the esters absent 10. When bubbling slows down after about 10 days, rack to secondary fermenter and allow to rest for 3 days to absorb diacetyl at 60 F. 11. Drop to 33 F, 3 5 F per day to keep yeast from being shocked 12. Lager for 2 months at 33 F. 13. Rack to keg and force carbonate to 2.8 vols. for a medium high carbonation level OG: assuming 70% brewhouse yield FG: (due to the low mash temperature) IBUs: about 40 assuming 25% utilization for a 60-minute boil Color: yellow due to using all Pilsner malt which is about 1.8 L This recipe adheres to the Reinheitsgebot by using just malt, hops, water, and yeast. The flavor will be aggressively bitter due to the hopping rate and attenuation (FG less than ¼ of the OG. This also makes the body medium light) and the aroma will be mildly hoppy (spicy and floral) from the Hallertauer, with some grainy and corn notes (from Pilsner malt). Lagering helps to smooth out the flavors and provides brilliant clarity. (other reasons explaining how the recipe fits noted throughout, such as color)

2 Provide a complete ALL-GRAIN recipe for a Bohemian Pilsner, listing ingredients and their quantities (1), procedure (2), and carbonation (3). Give volume (4), as well as original (5)and final gravities (6). Explain how the recipe fits the style's characteristics for aroma (7), flavor (8), appearance (9), mouthfeel (10), and other significant aspects of the style (11). 5 gallons: 10# Weyermanns Bohemian Pilsner malt 10AAU Czech Saaz hops (60 ) 1 oz. Czech Saaz hops (end of boil) 1tsp. Irish Moss 1 pt. Bohemian lager yeast (e.g.wy2124) very soft water 1. Mash in with 10 qts. water to 130 F for a head retention enhancing protein rest for Raise to 153 F for 1 hr. to convert starches to sugar. 3. Raise to 168 F to facilitate easier lautering. 4. Transfer to lauter tun and sparge with 168 F acidified to ph 7 to collect 7 gals. in After boiling commences for 30 add hops and boil for 60 more. 6. Put in wort chiller for the final 15 with Irish Moss 7. Cool to about 50 F in Transfer to fermenter, pitch yeast, and aerate well. 9. Ferment at 50 F 10. When bubbling slows down after about 10 days, rack to secondary fermenter and allow to rest for 3 days to absorb diacetyl at 60 F. 11. Drop to 33 F, 3 5 F per day. 12. Lager for 2 months at 33 F. 13. Rack to keg and force carbonate to 2.5 vols. OG: assuming 70% brewhouse yield FG: IBUs: about 40 assuming 25% utilization for a 60-minute boil Color: yellow The flavor will be moderately bitter due to the hopping rate but not harsh due to soft water, and the aroma will be mildly hoppy (spicy) from the Saaz added at the end of the boil. Some grainy and corn notes in aroma and flavor (from Pilsner malt). Lagering helps to smooth out the flavors. Medium body from the mashing temperature and moderately attenuating yeast. Color will be yellow from Pilsner malt, and clear from lagering and using Irish Moss (since there s no filtering). Medium carbonation from the forced CO 2 level. The indigenous ingredients are traditional as Saaz hops and soft water helps to define the style. (There s a few ways of explaining the recipe and procedure (see German Pils recipe). Make sure you check off the instruction to not miss anything. There s too much being asked for in this question.)

3 Provide a complete ALL-GRAIN recipe for a Doppelbock, listing ingredients and their quantities, procedure, and carbonation. Give volume, as well as original and final gravities. Explain how the recipe fits the style's characteristics for aroma, flavor, appearance, mouthfeel, and other significant aspects of the style. 5 gallons: 15 lbs. Weyermanns Lt. Munich malt 6 AAU German Hallertauer hops 1 pint Bavarian Lager yeast 1 tsp. Irish Moss Moderately carbonate water 1. Mash in with 15 qts. water to 130 F for a head retention enhancing protein rest for Raise to 152 F for 1 hr. to convert starches to sugar. 3. Raise to 168 F to facilitate easier lautering. 4. Transfer to lauter tun and sparge with 168 F acidified to ph 7 to collect 7.5 gals. in After boiling commences for 60 add hops and boil for 60 more. 6. Put in wort chiller for the final 15 with Irish Moss (for clarity). 7. Cool to about 50 F in Transfer to fermenter, pitch yeast, and aerate well. 9. Ferment at 50 F. 10. When bubbling slows down after about 10 days, rack to secondary fermenter and allow to rest for 3 days to absorb diacetyl at 60 F. 11. Drop to 33 F, 3 5 F per day. 12. Lager for 6 months at 33 F. 13. Rack to keg and force carbonate to 2.2 vols. for a medium light carbonation level Although decoction is traditional, I used a step-infusion mash due to the malts being fully modified and the quality malts being widely available. A 2-hour boil drives the melanoidin character for malty richness. Hopping rate is kept low (about 24 IBUs assuming 25% utilization of hops) to allow the malts to dominate. The aroma and flavor should be intensely with the toastiness from Munich malt. The lager fermentation keeps the esters very low with long lagering to mellow out the flavors and add to clarity. The color will be light amber from the Munich malt being about 6 L. The body will be full due to the OG of (assuming 70% extract efficiency) fermenting to about a FG of This will also result in some alcohol warmth. (notice that reasons for the procedures are included with the steps. This could have been done while listing the ingredients also)

4 T1 T1 Describe and discuss the following beer characteristics. What causes them and how are they avoided and controlled? Are they ever appropriate and if so, in what beer styles? (three will be given on the exam) a) Cloudiness- A haziness or opaqueness appearance when beer is held up to light Perceived visually and discussed in appearance, may be permanent haze or chill haze (seen only when beer is chilled). Causes by proteins and other particles suspended in the beer. Avoid by: Adequate hot and cold breaks to precipitate out proteins. Use of finings such as Irish Moss or gelatin. Filtering. Lagering Acceptable in all wheat beers, Roggenbier, Bière de Garde, Lambics, Fruit beers. b) Buttery- Perceived in flavor and aroma, like artificial butter. This is diacetyl and can be perceived as well as mouthfeel (a slickness on the palate). Produced by yeast in large quantities early in fermentation ( natural by-product of fermentation) then broken down to less aromatic compounds later in ferment. Exposure to oxygen during fermentation can increase levels. Increased temperatures increase both formation and breakdown of diacetyl but favor breakdown. Can also be caused by bacterial contamination (Pedio).Avoid by not prematurely racking ferment off yeast bed, kraüsening upon transfer to storage, diacetyl rest (raise fermentation temperature to 60-70º F for a few days prior to racking to conditioning tank), extended warmer fermentation, proper sanitation in the case of contamination. Low levels of diacetyl are acceptable in Bitters (all 3), Scottish Ales, and Bohemian Pilsner. (Not appropriate in any German style.) c) Low Head Retention- Head falls prematurely (greater than one half its original size in less than one minute). Described in the Appearance section of the scoresheet. Caused by dirty drinking glasses, low protein content of beer, fatty acids carried over from trub Avoid by using a clean glassware, adjusting length and temperature of protein rest (30 minutes at 130º F or so), use of adjuncts such as wheat and unmalted barley. More hops can help, as well as proper carbonation Acceptable in American pale lagers, Cream Ale (due to low-protein adjuncts. Also Ordinary Bitters and Mild (due to low carbonation), Barleywines and Old Ale (due to high alcohol content). d) Astringency- Describe: A puckering sensation similar to chewing on grape skins or grape seeds, perceived as a mouthfeel sensation, often lingers. Caused by extraction of tannins from grain husks due to overcrushing, oversparging(sparging with alkaline water or water over 170ºF. Can also be caused by acetobacter or wild yeast, as well as oxidation. Some spices may cause astringency that mellows with age (coriander, orange peel and cinnamon). Over-attenuation and low dextrin levels can increase perception of astringency. Avoid by appropriate crushing of grain and sparging with water less than 170ºF and ph no more than 7. Stop sparge when specific gravity of run off reaches or ph reaches 6.0. Sanitation and measures to decrease oxidation (reduce contact with oxygen except immediately before pitching yeast).

5 Low levels of astringency are acceptable in Robust Porter, Dry Stout, American Stout (from roasted grains). Arguably can be acceptable to a red wine-like extent in Lambics. This was on the style guidelines before Has a medium to high tart, puckering quality without being sharply astringent. is how it s stated in the 2004 style guidelines. e) Phenolic- A large class of aromatic compounds. Perceived in aroma and flavor. Clove Black Pepper Vanilla Smoke Medicinal/bandaid plastic chlorine (bleach-like) source styles avoid by Bavarian wheat beer yeast Belgian yeasts to a lesser extent Belgian ale strains some Belgian strains Smoked malts Edinburgh Water/yeast combination. Or Scottish ale yeast strain German Weisse, Dunkelweizen, Weizenbock, Roggenbier in a moderate to strong level Optional in Belgian Tripel, Belg. Dubbel Belgian Tripel, Belgian Dubbel, Belgian Golden Strong Ale Weizenbock, Flanders Red Ale, Wood-Aged Beer Required in Classic Rauchbier, Other Smoked Beers Optional, and to a low extent, in Scottish ales (all 4) Use proper yeast strain. Proper sanitation (possible crosscontamination of yeast) (same as above) (same as above) Don t use smoked malts contamination none Overcrushing of grain. Oversparging. avoid too strong of an iodophor sanitizer contamination, non-food grade plastic used in brewing chlorinated water none (same as above) none use food-grade plastic filter out chloramines, boil water in the event of chlorine in the water

6 f) Light Body- A lightness or watery texture to beer perceived in mouthfeel. Caused by lack of dextrins and/or proteins. Also by mashing below 150 F. The lower the mash temp. the lighter the body. Avoid by not using excessive adjuncts (especially kettle sugars) or highly attenuative yeast strains, avoid excessively long protein rest, excessive finings. Acceptable in some styles such as American Lt./St. Lagers, Lambics, Cream Ale, Kölsch g) Fruitiness- Aroma/flavors of bananas, strawberries, pears, apples, plums, papaya, etc. May be solvent like at high concentrations. Caused by esters formed by the combination of an alcohol and an organic acid. High levels are produced based on yeast strain, high ferment temps, high gravity worts, metabolism of fatty acids in the trub, low yeast pitching rates, and low wort aeration. Avoid by decreasing temperature of ferment, use of appropriate yeast strain, properly aerating wort prior to pitching yeast and pitching large quantities of yeast. Desirable in all ales to some extent (except Irish Red Ale) especially Belgian and British Ales and Bavarian wheat beers (Weizen, Dunkelweizen, Weizenbock, and Roggenbier should have banana esters). h) Sourness- A vinegar-like flavor and aroma (acetic acid) or a sharp/clean sourness (lactic acid). Can also be citric (lemony). One of the five main tastes. Perceived on the sides of the tongue towards the back of the mouth. Causes include Lactic acid is produced by Gram positive bacteria (Lacto-b present in dust and saliva, Brett. and Pedio). Can be introduced by using your mouth to start a siphon. Acetic acid may be produced acetobacter, Zymomonas and yeast in the Kloeckera and Brett. families. Avoid by proper sanitation. An important flavor component in Lambics, Oud Bruins, Flanders Red, and Berliner Weiss (also in Witbier to a lesser extent). i) Cooked corn- An aroma and taste like creamed corn or other cooked vegetable aroma/flavor. Other common descriptors include celery, cabbage or parsnips. In extreme cases shellfish notes may be detected. Caused by DMS (dimethyl-sulfide) which is a normally produced during boiling of the wort by heat-induced conversion of SMM. A closed boil or slow cooling of wort can lead to elevated levels. Wild yeast or Zymomonas contamination can result in high levels. Also from the use of Pilsner malt which is lightly kilned and doesn t drive of the precursor SMM. High levels of corn adjuncts can also lend a corn aroma and flavor to beer. Avoid by a long (90-minute), open, rolling boil to allow for evaporating off most DMS. Rapid cooling of wort. Sanitation. A vigorous fermentation can also scrub off DMS. Acceptable in all 8 German and American pale lagers and Cream Ale. j) Bitterness- One of the 5 primary taste perceptions. Tasted on the back of the tongue and down the throat. Bitterness balances the sweetness of the malts and at its best is a refreshing character. Caused by the isomerization of hop alpha acids and roasted malts and grains. High levels of magnesium and sulfate accentuate the perception of bitterness. Bitterness can also be from oxidation or contamination with wild yeast. Avoid by not over-hopping, avoid oxidation. Accentuated in Bitters, IPAs,

7 Am. Pale/Amber/Brown Ales. Also Dry, Foreign Extra, and American Stouts, and Imperial Stouts due to roasted barley. k) Cardboard- Papery or cardboard flavor/aroma in beer. Causes by oxidation. Avoid by minimizing splashing of hot wort or of fermented beer while racking or bottling. Store beer cool and don t age too long. This is never appropriate. l) Sherry-like- Aroma and flavor of dry sherry often accompanied by hazelnut or almond notes. One of the few positive flavors attributed to oxidation adds complexity. Caused by oxidation of the melanoidin family. Don t age beer too long to avoid this. Acceptable in Barleywines, Oud Bruin, Wood-Aged Beer, and Old Ales. The 2008 Style Guidelines also claims this for Weizenbock. m) Acetaldehyde- The flavor and aroma of fresh cut green apples. Also compared to grass, green leaves and latex paint. A characteristic of young beer. Acetaldehyde is an intermediary compound in the production of ethanol by yeast. Oxidation may reverse this process creating acetaldehyde from ethanol. Premature removal of beer from yeast, inadequate wort aeration can also cause increased levels. Avoid by not prematurely racking beer of yeast bed and allowing fermentation to complete. Avoid oxidation (see above) Acceptable in American Lt./St./Prem./Dk. Lagers n) Alcoholic- A spicy, wine like character often accompanied by a warm or prickly mouthfeel that may be felt in the chest. Perceived in aroma, flavor and mouthfeel. Caused by high original gravities (1.070 or so). Also caused by higher or fusel alcohols. These have a lower flavor threshold and can lead to an unpleasant alcoholic flavor and aroma. Fusels are caused by underpitching, inadequate oxygenation prior to pitching yeast and low levels of free available nitrogen which force the yeast to metabolize fatty acids in the trub as a source of oxygen and carbon which produces a higher proportion of long chain alcohols (fusel alcohols). Higher fermentation temperatures can increase higher alcohols due to increased yeast activity. Avoid by proper oxygenation of the wort prior to pitching of yeast. Pitching adequate amounts of yeast. Acceptable in strong styles of beer as long as there is not solvent notes associated with elevated ester or fusel alcohol levels such as Belgian Golden and Dark Strong Ales, Belgian Tripel, Old Ales, Strong Scotch Ales, Bocks, and Imperial IPAs.

8 T4 Discuss hops, describing their characteristics, how these characteristics are extracted, and the beer styles with which the different varieties are normally associated. Hops are the flowers, or cones, of the perennial vine Humulus Lupulis. They are a natural preservative with their anti-bacterial properties and contribute to the head retention and kettle break formation. The first recorded harvesting was from around 750A.D., recorded usage around 1000A.D. but weren t widely used until the 1500s. England was amongst the last of the holdouts in the 1600s when introduced by the Dutch. Hops replaced gruit, a combination of herbs and spices, as a balance for the malt s sweetness. Once harvested and dried they are ready for use. Some beers have been made with wet hops (unkilned and undried) such as Sierra Nevada Harvest Ale). Lambics use old, stale hops. The active ingredients are found in the lupulin glands and are activated for bitterness (or extracted) by boiling. About 30% of the alpha acids (a soft resin) are utilized in the finished beer. Different boiling lengths determine the influence of the hops in the beer. A boiling length of adds to the flavor of the beer more so than the full 60- boil which is usual for bitterness. Hop active ingredients such as oils for aroma can be extracted by adding at the end of the boil, and more aroma by adding to the fermenter at the end of fermentation (dry-hopping). Boiling drives off the desirable hop oils as well as undesirable characteristics, but not boiling adds to the aroma instead of bitterness. Use of a hop back, utilizing hops as a rough filtering medium before it enters the fermenter, extracts aroma (using whole hops). Hops can be in whole flower form, pellet form which are shattered and compressed and have more utilization capability, plug form which are whole hops compressed into ½ oz. portions, or isomerized form which is an extract that can be added to the finished beer for exact bitterness (mega-brewery use). Hop oil can be added in liquid form to finished beer for aroma. Hop character (bitterness and aroma) can be added by first wort hopping (adding the hops to the kettle before the wort is run off) with excellent results for some styles like hop-oriented Pilsners. Whole hops are preferred. AA% Storageability Purpose Styles E.Kent Goldings 5-7 fair duel English Ales Somewhat earthy character. Best English hop. From the Kent region. Cascade 4-7 fair duel Am. Ales Citrusy, almost grapefruit-like. Very popular. From the Yakima Valley/Pacific NW Saaz 2-5 poor aroma Pilsners- esp. Bohemian Noble hop, spicy but mild. One of the best for Lagers. From the Zatec area of Czech Republic Cluster 6-8 excellent bittering Am. Beers Somewhat course. Not recommended for aroma. All-purpose Am. grown hop. Most common Am. hop 25+ years ago. Grown in the Pacific NW Noble hops are Czech Saaz, German Hallertauer, German Tettnanger and German Spalt. These are characterized by the low AA%, nearly even amount of Beta Acids, low level (20-25%) of co-humulone (one of the three main alpha acids), and a pleasant, refined hop aroma.

9 T5 Explain the malting process, identifying and describing the different types of malts by their color and the flavor they impart to the beer. Give the styles with which they are associated. Malting can be done with almost any grain but most commonly with barley. The grain is soaked in F water for 2-3 days to germinate then the reserve energies grow the endosperm for 6-10 days at about 60 F until degree of acrospire growth (modification) is reached. 50% growth is usually achieved in 6 days, enough for black malts. The growth is measured by a percentage, or ratio, of the kernel but not to the point of overgrowing. The rootlets are removed and the green malt is kilned about 90 F for 1 day then another short rest at 120 F before kilning off to a 4-6% moisture content. The temperature of kilning determines the type of malt made. A resting period of about a month is needed before use. Crystal Malt is made by taking the green (unkilned) malt at about 50% moisture and basically stewing it at F thereby mashing the grain without opening it. This results in easily extractable sugars that only has to be milled to open it then steeped in water. The flavors are caramelly and sweet. The kilning at the end of the process determines the color of the malt which ranges from L. Used in Bitters, Am. Pale Ale, Foreign Extra Stouts, Barleywines (all to about 10%), and most ales to some extent. Lagers also but usually in lower amounts (5%) if at all. Kilning Beer Flavors Malt Color Styles Usage Amount Pilsner 120 to 170 F, then Mild grainy/ 1.8L Pale Euro up to 100% 175 F sweet. Slight lagers. Tripels sulfur and corn Pale Ale 180 F deep pale malt, biscuit 3L Bitters, Sc. ales up to 100% Marris Otter is a common variety. Vienna 210 F lightly toasty 4L Viennas up to 100% and kilned slightly moist and other Lagers Munich 220 F and kilned toasty 6-20L Okt, Vienna, Bocks up to 100% slightly moist to accelerate Melanoiden production Chocolate F roast, chocolate 350L Porter, brown ales up to 10% Stouts Black Up to 450 F roasted, acrid 500L Porter, Stouts up to 10%

10 T10 What is meant by the terms hot break and cold break? What is happening and why are they important in brewing and the quality of the finished beer? Hot break is the coagulation of proteins in the kettle that first appear as a kind of film at the top of the kettle. They adhere to the hop polyphenols during a rapid boil and fall out. This is greatly aided by the use of Irish Moss or other kettle coagulants as well as a 90- rapid boil. Commonly separated from wort by whirlpooling. Cold break occurs after the boil as previously invisible protein matter will cloud the wort as it loses it s solubility in a cooler solution. This settles out quickly. Both of these are commonly called trub. They should be kept to a minimum in the fermenter but not entirely eliminated as cold break in particular helps in fermentation through the lipids acting as a nutrient (when less than optimal pitching rates are used). This can result in clearer wort that is more free of off-flavors. This is basically the answer. As it is less than ½ page written, some depth from a discussion of proteins can raise the score from an 8 or so, to nearly 10. Protein can also be reduced prior to the kettle by the use of a protein rest prior to saccharification. At the F range with a ph of the proteinase enzyme breaks down albiums and gobulins (large proteins) into polypeptides and peptones to enhance head retention. Peptidase breaks down medium sized proteins (polypeptides and peptones) into peptides and amino acids in the F, ph range, as yeast nutrients. This can result in less protein to settle out.