Micro-brewing learning and training program (LdV Beer School) Program izobraževanja v mikro-pivovarstvu (projektno gradivo)
Beer styles Raw materials Brewhouse technology - mashing and mashing in - lautering and wort boiling - main fermentation and maturation - filtration, filling and stabilization
Water Base for brewing Types of brewing water Problematic substances Influence of hardness to beer taste
Water Beer is composed mainly of water. Regions have water with different mineral components; as a result, different regions were originally better suited for making certain types of beer, thus giving them a regional character... Dublin has hard water well suited to making stout, such as Guinness; while Pilsner has soft water well suited to making pale lager, such as Pilsner Urquell. The waters of Burton in England contain gypsum, which benefits making pale ale to such a degree that brewers of pale ales will add gypsum to the local water in a process known as Burtonisation.
Water Hardness Germany (8D), where 18D Ľ 10 mg/l CaO France (8F), where 18F Ľ 10 mg/l CaCO3 USA (8USA), where 18USA Ľ 1 mg/l CaCO3 Britain (8GB), where 18GB Ľ 14.3 mg/l CaCO3 (from one grain/imp. Gallon)
Water Hardness A more modern classification of water hardness records the analysis of total hardness as: mmol/l of CaCO3, by titration of water against ethylenediaminetetra acetic acid (EDTA) and defines: Hardness range 1 soft Up to 1.3 mmol/l (7.38D; 13.08F; 130.08USA; 9.18GB). Hardness range 2 average 1.3 to 2.5 mmol/l (7.3 to 148D; 13 to 258F; 130 to 2508USA; 9.1 to 17.58GB). Hardness range 3 hard 2.5 to 3.8 mmol/l (14 to 21.38D; 25 to 388F; 250 to 3808USA; 17.5 to 26.68GB). Hardness range 4 very hard Over 3.8 mmol/l (21.38D;.388F;.3808USA;.26.68GB).
Operations with water Treatment of groundwater ussualy contains ions of Fe and Mn. It damages beer foam and color of beer. Normally it is eliminated by strong oxidatives. Normally ground waters does not need another treatment.
Treatment of surface water It may involve aeration, sedimentation (with or without the prior addition of coagulants and flocculating agents, flotation, filtration and sterilization. Some of these treatments may be used more than once. Aeration is used to oxidize ferrous ions to ferricoxide/hydroxide (which separates from solution), to remove volatile organic substances, hydrogen sulphide, and carbon dioxide from water.
Typical brewery waters
Malts Mainly used malts: barley and wheat Commonly used other malts: rye and oat Uncommonly used malts: sorghum, buck wheat
Types of malts 1/3 Pale malt: divided for lager and ale beers different way of kilning Vienna malt higher color, for fully bodied biers, with deep gold color Munchen malt color up to 25 u. EBC, enhances black beer body and aroma Carapils malt for pilsners and bock beers for improving color, foam and fuller body
Types of malts 2/3 Carared malt color up to 60 u. EBC, for redish color, malt with tones of honey, biscuit, best for red ales and alt beers Caramel malt color up to 350 u EBC, lot of different varieties, usually caramel aroma, full body beers, tones for biscuits and dried fruits
Types of malts Chocolate malt dark malt, color up to 1000 u. EBC, special roasting to improve chocolate taste. Roasted malt (crystal) color up to 1500 u. EBC, dark color, used up to 10% of mass, full body, roasted, coffee aroma. Diastatic malt light malt with very strong enzymatic activity. Melaniodin malt, acidified malt.
Hops Basic sorting of hops: aromatic, dual purpose, high-alpha varieties. Bitter-acids Reaction during wort boiling Most famous varieties of hops from the IHGC hop variety list)
Hops Humulus lupulus L is a perennial, climbing plant with three- or five-lobed leaves. It is described as dioecious, meaning that it has separate male and female plants. It is only the female plants that form the hop cones within which the all-important, yellow lupulin glands develop.
Examples of hop varieties
Germany USA Slovenia
Hop resins
Yeast Differences between bottom and top fermenting yeast. Characteristic atributes of yeast. For metabolic reactions during fermentation.
Differences between top and bottom fermenting yeast At ideal conditions for yeast: Bottom yeast aglutinate together and floculate at the end of fermentation. Top yeast flotates with the bubles of CO 2 to the fermentation foam, at breweries can floculate due to cold shock.
Yeast characteristics Bottom - higher attenuation - cleaner taste (less ester) Top - faster fermentation - stronger aroma - higher variability of taste
Yeast matabolism