Bioprocess technology

1. BEER MASHING
NAME : R.KARTHIKA
CLASS : MSC BIOTECHNOLOGY
COLLEGE : BON SECOURS COLLEGE
FOR WOMEN, THANJAVUR

2. BEER MASHING
• In brewing and distilling, mashing is the process of
combining a mix of grains typically malted barley with
supplementary grains such as corn , sorghum,rye,wheat-
known as the ‘grain bill’ with water and then heating the
mixture.
• Mashing allows the enzymes in the malt to break down the
starch in the grain into sugars , typically maltose to create a
malty liquid called wort.
• The two main methods of mashing are infusion mashing ,in
which the grains are heated in one vessel, and decoction
mashing, in which a proportion of the grains are boiled and
then returned to the mash , raising the temperature.

3. ETYMOLOGY
• The term ‘mashing’ probably originates from
the old English noun masc, which means ‘soft
mixture’ and the old English verb maescan,
which means ‘’to mix with hot water’’.
• Usage of the term to refer to ‘’anything
reduced to a soft, pulpy consistency’’ is
recorded as early as the late 16th century.
• The end product is called a ‘’MASH’’.

4. INFUSION MASHING
• Most breweries use infusion mashing, in which
the mash is heated directly to go from rest
temperature.
• Some infusion mashes achieve temperature
changes by adding hot water, and some
breweries do single-step infusion, performing
only one rest before lautering.

5. DECOCTION MASHING
• Decoction mashing involves boiling a portion of
the grains and then returning them to the mash,
raising the temperature. The boiling extracts more
starchces from the grains by breaking down the
cell walls.
• It can be classified into one-, two-, and three-step
decoctions, depending on how many times part of
the mash is drawn off to be boiled.
• Decoction is a traditional method and is common
in German and Central European breweries.

6. MASHING - IN
• Mixing of the strike water used for mashing in and
milled grist must be done in a way that minimizes
clumping and oxygen uptake.
• This was traditionally done by first adding water to the
mash vessel and then introducing the grist from the top
of the vessel in a thin stream, but this led to a lot of
oxygen absorption and loss of flour dust to the
surrounding Air.
• A premasher, which mixes the grist with mash-in
temperature water while its still in the delivery tube,
reduces oxygen uptake and prevents dust from being
lost.

7. MASH – OUT
• After the enzyme rests, the mash is raised to its mash-
out temperature .This frees up about 2 percentage more
starch and makes the mash less viscous, allowing the
lauter to process faster.
• Although mash temperature and viscosity are roughly
inversely proportional, the ability of brewers and
distillers to use this relationship is constrained by the
fact that alfa-amylase quickly denatures above 78
degree celcious.
• Any starches extracted once the mash is brought above
this temperature cannot be broken down and will cause
a starch haze in the finished product.

9. CHILL PROOFING
• Chill proofing is a term used when a beer undergoes a
process to protect its clarity or brightness when it is cooled
to very low temperatures approaching 0 degree selcious
(32F).
• with most beers, chill proofing is a very important part of
the modern brewing process.
• The earliest use of a form of chill proofing occurred in the
mid-19th century with brewing of lighter lager beers.
• The original pilsner beers were stored in caves packed with
ice, which helped to chillproof the beer through cold aging.
• Traditionally beers are chill proofed by stored at 0 degree C
or below for long periods of many weeks or months.

10. • During this time protein and polyphenols derived from larger
molecules, which can then be removed by filtration.
• In the days before beer filtration, the beer was aged long enough for
the particles to simply settle out.
• Most filtered beers are clear and bright when bottled or kegged, but
without chill proofing the protein-polyphenol coagulation occurs in
the package, and the beer becomes hazy within several weeks.
• In modern beer production, processing aids are used to shorten the
chill proofing process from weeks or months to only a few days.
• Proteolytic enzymes which break down larger protein molecules,
were some of the first chill proofing aids.
• Beer that is clear (bright) at ambient temperature but that becomes
cloudy when cooled is said to have a ‘’ CHILL HAZE’’.
• Beer with a chill become clear again when it returns to room
temperature.
CHILL PROOFING

11. THANK YOU