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Beer making


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Year 13 Edexcel beer making production

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Beer making

  1. 1. Beer making <ul><li>Malting </li></ul><ul><li>Mashing </li></ul><ul><li>Fermentation </li></ul>
  2. 2. Ingredients <ul><li>All types of ale and beer are brewed from 4 </li></ul><ul><li>basic ingredients: </li></ul><ul><li>Malt </li></ul><ul><li>Hops </li></ul><ul><li>Water </li></ul><ul><li>Beer yeast </li></ul>
  3. 3. <ul><li>Malt is the main ingredient that is used for making beer. Barley is mainly used because it produces the best malt and flavour. </li></ul><ul><li>Malt is made by germinating barley. The barley is allowed to sprout under moist, warm conditions. This allows the amylase to become active and break down starch to maltose. </li></ul><ul><li>When the desired amount of maltose has been produced, germination is stopped and the malt is extracted. </li></ul><ul><li>The quantity of malt used in a brew affects the fullness, flavour and alcohol level of the beer. </li></ul>
  4. 4. Malting Barley before germination Barley after germination
  5. 5. Hops – from a plant <ul><li>Hops add bitterness to the beer and improve its keeping properties. </li></ul><ul><li>Many varieties are available, but Fuggles and Goldings are the most popular for brewing beer, ale and stout and Saaz and Hallertau for lagers. </li></ul>
  6. 6. Water <ul><li>Beer is nearly all water. Even the very strongest of brews contain around 90% water. </li></ul><ul><li>In brewing, water greatly influences the final flavour of the product. Hard water is generally preferred for brewing light ale and bitter, but soft water is preferred for mild ale and stout. </li></ul>
  7. 7. Yeast <ul><li>Yeast ferments rapidly converting the natural sugar </li></ul><ul><li>(maltose) with to produce alcohol and carbon dioxide. </li></ul><ul><li>Top fermenting beer yeasts are the most common used </li></ul><ul><li>today as they are used in all British type beers and most of </li></ul><ul><li>the beers of Europe. </li></ul><ul><li>There are a variety of ale yeasts available, each having </li></ul><ul><li>a different characteristic and imparting extra flavour to the </li></ul><ul><li>brew. </li></ul><ul><li>These yeasts work best at a temperature of 18-24C </li></ul>
  8. 8. The beer making process <ul><li> </li></ul>
  9. 9. Malt and cereal grains are roughly milled and hot water is added in a large container – the mash tun The mixture is kept at 65°C for 3 hours The liquid is drained off and then boiled Hops are added for flavour, natural preservatives and protein coagulants. Wort (liquid) is filtered and cooled. Yeast is added- fermentation takes place at 15°C to produce alcohol and carbon dioxide In British beers , the carbon dioxide carries the yeast to the top – top fermenting. In lagers the yeast is bottom fermenting Alcohol content of beer is about 2-5%