brewing - science and practice 2004 - briggs, boulton, brookes & stevens

[...]... Publications, 209 pp BOULTON, C and QUAIN, D (2001) Brewing Yeast and Fermentation, London, Blackwell Science, 644 pp BRIGGS, D E (1998) Malts and Malting, London, Blackie Academic and Professional/Gaithersburg, Aspen Publishing, 796 pp COULTATE, T P (2002) Food, the chemistry of its components, (4th edn), Cambridge, The Royal Society of Chemistry, 432 pp 10 Brewing: science and practice HLATKY, C and HLATKY,... boiled with hops Typically, double-mashing uses nitrogen- (`protein-') and enzyme-rich malts and substantial quantities of maize or rice grits It also involves the use of three vessels Most of the malt grist is mashed into a mash-mixing vessel to give a mash at around 38 ëC 4 Brewing: science and practice (100.4 ëF) The grits, mixed with a small proportion of ground malt and/ or a preparation of microbial... bitterness and hop aroma and the destruction of micro-organisms (Chapters 9 and 10) Evaporation of the wort, reduces the volume by, say, 7±10%, and so it is concentrated Unwanted flavour-rich and aromatic volatile substances are removed When used, sugars, syrups and even malt extracts (copper adjuncts) are dispersed and dissolve in the wort during the copper boil During the boil flavour changes and a darkening... (1997) A Practical Guide to Good Lager Brewing Practice, Hout Bay, South Africa, The Institute of Brewing, Central and Southern African Section MOLL, M (1994) Beers and Coolers (English edn, translated Wainwright, T.), Andover, Intercept, 495 pp È SYSILA, I (1997) Small-Scale Brewing Brew your own beer, Helsinki, Limes, 278 pp WAINWRIGHT, T (1998) Basic Brewing Science, Reigate, Wainwright, 317 pp +... two-rowed varieties and six in six-rowed forms In mainland Europe winter barleys are usually of poor malting quality, but some of the two-rowed winter varieties grown in the UK (such as Maris Otter, Halcyon and Pearl) are of outstandingly good quality Good spring malting barleys include Alexis, Chariot, Optic and Prisma Grains vary in size, shape and chemical composition It is important to understand... effect and they can also make other savings, for example, by using heat-recovery systems that are not suitable for breweries that operate intermittently There are strong and increasing pressures to minimize water use, to minimize the production of wastes and effluents and the release of heat and odorous gases (such as vapours from hop-boiling), and `greenhouse gases' such as carbon dioxide and refrigerants,... (Lagern is German and means stored or deposited) In traditional lager brewing the immature beer was stored cold, e.g., at 6 Brewing: science and practice À2 ëC (28.4 ëF), for extended periods, sometimes months, when a very slow secondary fermentation occurred and yeast and cold trub settled to the base of the storage vessel Conditioning is carried out in various ways The primary and secondary fermentations... temperature-programmed infusion mashing Not all breweries recover heat from the vapours in their mash-cooker or copper-stacks, and the efficiency 1 An outline of brewing 9 of heat recovery varies with the sophistication of the equipment used The heat, power and water usage in bottling and canning halls (which not all breweries have) is high, because of the amount of washing carried out, the conveying and. .. and revisions), The Institute and Guild of Brewing, London MEBAK (1993) Brautechnische Analysenmethoden: Methodensammlung der Mitteleuropaischen È Brautechnischer Analysenkommission (5 volumes) BAMFORTH, C W (1998) Beer; tap into BAMFORTH, C W (2002) Standards of the art and science of brewing, London, Insight Press, 245 pp Brewing: a practical approach to consistency and excellence, Boulder, Colorado,... `modified', and its physical strength 2 Brewing: science and practice is reduced When germination and `modification' are sufficiently advanced they are stopped by kilning The `green malt' (green in the sense of immature, it is not green in colour) is kilned, that is, it is dried and lightly cooked, or cured, in a current of warm to hot air Pale, `white' malts are kilned using low temperatures and in these . Brewing Science and practice Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes and Roger Stevens Published by Woodhead Publishing Limited, Abington Hall, Abington Cambridge CB1 6AH, England www.woodhead-publishing.com Published. Malting and Brewing Science I, Malt and Sweet Wort and II, Hopped Wort and Beer, by James S. Hough, Dennis E. Briggs, Roger Stevens and Tom W. Young, appeared in 1981 and 1982. This book provided the framework. textbook on brewing, comparable in scope and depth of coverage to Malting and Brewing Science, remained. Brewing: Science and practice is intended to meet this need. Deciding on the details of the