The Brewing Process of Beer :: Brewery Alcohol Beer Essays

The Brewing Process of Beer The world-class and most important step in brewing is cleanliness. Brewing is ninety percent janitorial, said Frederick Bowman, founder of Portland Brewing. (Bowman) The first step in the factual brewing growth is malt liquoring. Malting is what is done to the barley to prepare it for brewing. The steps of the malting process release the starches that are contained in the barley, bit minimizing haze and off-flavors. Grain is allowed to snitch in 60 F. water to increase the moisture content of the caryopsis to about 40-45%. The grain is usually spread out on the pull down of the germination room, or some other container. These grains are kept at a temperature of about 60 F. The germination is complete when the sprout has gravid to about 3/4 the length of the grain and the hard vary of the grain, or the shell, has turned soft. The goal for germination is for the starches within the grain to cave in down into shorter lengths. At this shorter length salute, the grain is called green malt. Kilning is the next stage after the grains have sprouted. Kilning is the process of drying the grain in the kiln where the temperature is slowly embossed during the 30-35 hour period. After kilning, the result is finished malt, with soluble starches and developed enzymes. These grains each have a different and distinct flavor depending on how immense they are cooked in the kiln. (Porter)After the malting, the grain is ready for milling. Milling is the cracking, and devastating of the grain. This procedure is controlled carefully so as to raid the grain while keeping the husk as large and as intact as possible. Milling allows the grain to absorb the water it go forth be entangled with later as the water will extract sugars from the malt. The malt will now be mixed with warm water in the munch tun. This vessel holds the grain and water mixture for a period of time. twain important matters will take place in this step. One is to break down proteins to the more soluble and usable amino acids, providing food for the yeast and foam for a nice head on the beer. The second thing is to break down the starch to simple sugars so yeast grass convert them to alcohol and carbon dioxide. (Porter)Mash filtration consists of filtering the converted mash by gravity or pressure in a lauter tub or mash filter to separate the insoluble matter in the malt from the soluble sugars and nitrogen compounds.