How not to make beer

Secrets de brasseur, Matthieu Goemaere, Thomas Mousseau, Linda Louis EAN : 9782842214906

Beer recipe for 1 Gallon https://brooklynbrewshop.com/pages/instructions:

• Mash: Make barley oatmeal and keep at 144-152°F (63-68°C) for one hour.
• Sparge: Filter the "mash" and rince with water (produces the "wort").
• Boil: Boil the wort for 1 hour, introduce:
  • Bitter hops at 0 minutes
  • More bitter hops at minute 15
  • Flavouring hops at minute 30, 45 and 60
• Cool down and add the yeast (shake)
• Let sit for 2 weeks
• bottle, let sit for at least 2 weeks.

Key Steps

Barley Malting

Brewing

Boiling

Fermenting

Botling

Maturing

Key Steps

Maturing

Activates the grains

The grains germinate, slightly break apart and produce enzymes

The Barley is heated and can be torefied, this gives it it's colour

Removing rootlets

Free parameters

• Temperature gives colour and taste (good). Also removes enzyme (bad)
• Dark malts are only used as complements <30% of all malts in a beer
• Torefied malts should be kept <12%

Key Steps

Barley Malting

Brewing

Boiling

Fermenting

Botling

Maturing

Brewing

Bring the water and malts to an oatmeal-like mix to break amidon. ~ 1 hour

Key Steps

Barley Malting

Brewing

Boiling

Fermenting

Botling

Maturing

Hops in Beer

The mash is filtered and the sweetened water is boiled for 1 hour. This step:

• Sanitizes
• Extracts flavours and bitterness from hops
• Clarifies
• 45 minutes are required to isomerize alpha acides (extract bitterness from hops)

Qualities of hops (prefer infused):

• Antiseptic
• Bitter
• Aromas
• mildly sedative
• oestrogenic (galactogenic, good against osteoporosis)

Hildegard von Bingen (1098 1179)

Bitter hops

Flavouring hops

Key Steps

Barley Malting

Brewing

Boiling

Fermenting

Botling

Maturing

Yeast

sugar  +  oxygen

gas    +     water

sugar

alcohol   +   gas

Breathing 

fermenting

No O2

Yeast is introduced once the wort is cold and goes through three fermenting:

• With oxygen: yeast produce CO2 and replicate
• Without oxygen: production of alcohol (and maybe more...)
• Bottling: Addition of sugar: produces bubbles

Key Steps

Barley Malting

Brewing

Boiling

Fermenting

Botling

Maturing

Free Parameters

• Malts:
  • Fraction of dark malts < 30 % (gives beer its colour)
  • Temperature of brewing 144-152°F (63-68°C) (sweet vs alcoholic)
• Hops:
  • Time of introduction (bitterness or aromas)
  • Strain
• Yeasts:
  • Strain
  • Temperature
  • Oxygenation
  • Conservation duration
  • Cleanliness!!