By Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes, Roger Stevens
Brewing is among the oldest and most complicated applied sciences in nutrients and beverage processing. Its good fortune will depend on mixing a legitimate figuring out of the technology concerned with an both transparent grab of the practicalities of creation. Brewing: technology and perform offers a finished and authoritative consultant to either facets of the topic. After an preliminary evaluation of the brewing procedure, the booklet studies malts, adjuncts, and enzymes. Chapters clarify water, effluents, and wastes; aspect the technological know-how and expertise of mashing, together with grist training; speak about hops and are by means of chapters on wort boiling, explanation, and aeration. extra chapters current details on yeast biology, metabolism, and development; fermentation, fermentation applied sciences, and beer maturation; and local African beers. After a dialogue of brewhouses, the authors examine a few protection and caliber matters, together with beer microbiology and the chemical and actual homes of beer, which give a contribution to characteristics reminiscent of style. a last workforce of chapters hide packaging, garage, distribution, and the retail dealing with of beer. in response to the authors' unequalled adventure within the box, Brewing: technology and perform should be a customary paintings for the undefined.
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Additional info for Brewing: Science and Practice
Roots remain attached to green malts. A compromise would be to have malts dried at a low temperature to 7À8% moisture. Roots can be removed from such material, which can be stored for some weeks. It contains high levels of hydrolytic enzymes and, because less intensive drying is needed on the kiln, is less expensive to produce than normally kilned malt. Such material seems not to give unwanted flavours to beers. Despite these advantages such malt is apparently not in use. Lager beers are widely produced, and all malts making these beers are, by definition, lager malts.
As 18 Brewing: science and practice the malt dries the temperature is progressively increased to the maximum, `curing' temperature. As the fuel used in kilning is costly, the procedure is adjusted to save heat. During curing a progressively higher proportion of the air may be re-circulated. Alternatively the hot air may be diverted to a second, `linked' kiln in which the malt is in the drying stage. Here it is mixed with more heated air to provide the large volume of air required during drying.
The onset of germination is indicated by the appearance of the small, white `chit', the root sheath (coleorhiza) that protrudes from the base of each germinated grain. At this 16 Brewing: science and practice stage the grain is transferred to a germination vessel (or floor in older maltings) or, if it is in a steeping/germination vessel, the equipment will be set into the germination mode. The grain grows, producing a tuft of rootlets (culms) at the base of the grain and, less obviously, the coleoptile or `acrospire' grows along the dorsal side of the grain, beneath the husk.
Brewing: Science and Practice by Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes, Roger Stevens