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Brewing

Science and practice

Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes and

Roger Stevens

PublishedbyWoodheadPublishingLimited,AbingtonHall,Abington

CambridgeCB16AH,England

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Firstpublished2004,WoodheadPublishingLimitedandCRCPressLLC

ß2004,DennisE.Briggs,ChrisA.Boulton,PeterA.BrookesandRogerStevens

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Contents

Preface

1Anoutlineofbrewing

1.1Introduction

1.2Malts

1.3Mashtunadjuncts

1.4Brewingliquor

1.5Millingandmashingin

1.6Mashingandwortseparationsystems

1.7Thehop-boilandcopperadjuncts

1.8Wortclarification,coolingandaeration

1.9Fermentation

1.10Theprocessingofbeer

1.11Typesofbeer

1.12Analyticalsystems

1.13Theeconomicsofbrewing

1.14Excise

1.15Referencesandfurtherreading

1.15.1Thesystemsofmaltingandbrewinganalysis

1.15.2Generalreferences

2Malts,adjunctsandsupplementaryenzymes

2.1Gristsandothersourcesofextract

2.2Malting

2.2.1Maltinginoutline

2.2.2Changesoccurringinmaltinggrain

2.2.3Maltingtechnology

2.2.4Maltanalyses

2.2.5Typesofkilnedmalt

2.2.6Specialmalts

vi Contents

2.2.7 Malt specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

2.3 Adjuncts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

2.3.1 Mash tun adjuncts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

2.3.2 Copper adjuncts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

2.4 Priming sugars, caramels, malt colourants and Farbebier . . . . . . . . . . 45

2.5 Supplementary enzymes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

2.6 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

3 Water, effluents and wastes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

3.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

3.2 Sources of water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

3.3 Preliminary water treatments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

3.4 Secondary water treatments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

3.5 Grades of water used in breweries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64

3.6 The effects of ions on the brewing process . . . . . . . . . . . . . . . . . . . . . . . . . 65

3.7 Brewery effluents, wastes and by-products . . . . . . . . . . . . . . . . . . . . . . . . . 68

3.7.1 The characterization of waste water . . . . . . . . . . . . . . . . . . . . . . . . 69

3.7.2 The characteristics of some brewery wastes and

by-products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71

3.8 The disposal of brewery effluents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73

3.8.1 Preliminary treatments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73

3.8.2 Aerobic treatments of brewery effluents . . . . . . . . . . . . . . . . . . . 75

3.8.3 Sludge treatments and disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78

3.8.4 Anaerobic and mixed treatments of brewery effluents . . . . . 79

3.9 Other water treatments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82

3.10 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82

4 The science of mashing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85

4.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85

4.2 Mashing schedules . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88

4.3 Altering mashing conditions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95

4.3.1 The grist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95

4.3.2 Malts in mashing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97

4.3.3 Mashing with adjuncts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101

4.3.4 The influence of mashing temperatures and times on

wort quality . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104

4.3.5 Non-malt enzymes in mashing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110

4.3.6 Mashing liquor and mash pH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113

4.3.7 Mash thickness, extract yield and wort quality . . . . . . . . . . . . . 116

4.3.8 Wort separation and sparging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119

4.4 Mashing biochemistry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122

4.4.1 Wort carbohydrates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122

4.4.2 Starch degradation in mashing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127

4.4.3 Non-starch polysaccharides in mashing . . . . . . . . . . . . . . . . . . . . 136

4.4.4 Proteins, peptides and amino acids . . . . . . . . . . . . . . . . . . . . . . . . . 142

4.4.5 Nucleic acids and related substances . . . . . . . . . . . . . . . . . . . . . . . 146

4.4.6 Miscellaneous substances containing nitrogen . . . . . . . . . . . . . . 146

4.4.7 Vitamins and yeast growth factors . . . . . . . . . . . . . . . . . . . . . . . . . 149

4.4.8 Lipids in mashing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 151

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