John Eckert's Home Brewery, Brewing Notes

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Beer Making Notes

John Eckert 3/98

MALT Poorly modified malt is like chewing ball bearings. Proteolysis - degradability of proteins Kolbach Index (S/T) 40-45 (for Pale Malt) Free Amino Acid (FAN) 135-150+ Fine/Course Grind Differences 1-2 (lower is better) DMS 1-2 mgrams/gram (sulfur taste) Malt Types Type Amber Chocolate Black US light(Carapils) European light Crystal Crystal Dark Crystal WATER Use activated carbon filtration Hardness CaCO3 = 5/2(Ca++) + 25/6(Mg++) (Calcium Carbonate) pH mash 5.2-5.4 wort 5.0-5.3 Color L 50-60 450-500 500-550 5-8 13-17 30-40 70-80 100-160 Taste Bitter/Burnt Slightly Sharp/Acid dry Slightly Sharp/Acid dry Toffee/Caramel Toffee/Caramel Caramel/nutty Nutty/roasted

MASH SYSTEMS %Yield = 100 x (extract in wort) / (weight of grain in mash), ranges 60-70% %Fermentability - not all extract is metabolized by the yeast RDF - Real Degree of Fermentability, ranges 63-67% Proteins - three basic groups

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John Eckert's Home Brewery, Brewing Notes

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High molecular weight - they create haze, we want to degrade or precipitate Medium weight - desirable for foam Amino Acids - need some for yeast, too much is foam negative and creates fusel alcohols Temperature Programs a.) 95-104 optimal for beta-glucanese(gums), improves lautering and filterability b.) 113-131* breaks down protein for improved chill stability c.) 140-148 increases maltose/maltotriose ratio, therefore RDF. Optimal Beta Amalase range d.) 154-162 optimal Alpha Amalase range * with highly modified malts (Pale Malt) 113-131 F should be avoided, even 15 minutes will lead to poor foam and dull malt flavors Avoid shearing forces caused by excessive stirring Summary keep mash pH = 5.1-5.2 if Kolbach > 40% avoid 113-131F range if Kolbach < 40% rest at 113-131F range a low temp, 104F rest will increase yields RDF 1. 45 min at 140F & 15 minutes at 158F, RDF = 67-68% 2. 15 min at 140F & 45 minutes at 158F, RDF = 60% HOPS If mash pH < 5.5, then wort pH < 5.3 Wort pH is important, high pH contributes harsh tones Alpha and Beta acids decrease with hop age Store hops < 32F, low oxygen, low humidity Kettle Utilization Rate KUR = 100 x (iso alpha acids dissolved in wort) / (alpha acids added) KUR Estimates First Wort 30% 60 min 26% 45 min 24% 30 min 20% 15 min 10% Bitterness Units

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John Eckert's Home Brewery, Brewing Notes

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BU = %KUR x 0.749 x (weightoz x %alpha acid)/gallons of wort (do this for each hop addition (different KURs)) BOILING - want 9-11% evaporation in 90 minutes Causes the following: Coagulated proteins are excreted pH drops - due to calcium and phosphate Enzymes and microbes are destroyed Volume decreases (evaporation) Gravity increases Dry hopping is better than late kettle hopping DMS - Dimethyl Sulfate SMM (S-Methyl Melhionine) is broken down to DMS. 90 minutes boiling wipes out 79% SMM and DMS is swept out with kettle exhaust. DMS cam also be created by bacterial infections. Maillard Reactions - take place during kilning and mashing, outcome is determined during boil. Excessive thermo loading (long boils/ high temps./ high pressure) YEAST Small white dots on the surface indicate first signs of metabolic activity. If not going full steam in 48 hrs., discard When stepping go, 2x, 4x, 16x in volume Let yeast go beyond Kraeusen before adding wort Yeast need O2 in aerobic respiration to build up metabolic energy to fuel anaerobic fermentation. Ales need 7.5 x 105 cells/ml x oP Example 1.048 OG, oP = 12 7.5 x 105 x 12 = 9 x 106 cells/ml = 266 x 106 cells/oz Solids Contain 133 x 109 cells/oz (266 x 106 cells/oz) x (128 oz/gal) / (133 x 109 cells/oz) = 0.256 oz/gal = 1.28 oz/5 gal CLEANING AGENTS

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John Eckert's Home Brewery, Brewing Notes

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Detergents Surfactants - measure of 'wetting power' Has hydrophilic (H20 loving) head And hydrophobic (H2O hating) tail Emulsifier/Saponification - ability to break down fats Rinsability Sanitizers - lowering of microbes to where they don't affect beer quality Sterilization - total eradication of microbes

D value - the time to reduce microbes by a factor of 10 N(t) = N010-t/D With D=3, get 10*10*10 = 1000, or 0.1% Iodophors: 12.5ppm = D of 5 3D = 15 minutes 25 ppm = D of 3 3D = 9 minutes Heat - 257oF @ 15 psi for 15 minutes will kill all microbes relevant to beer Z value - is the increase in Temperature (oF) to reduce the 'D value' by a factor of 10 example: D = D010-(t-140)/Z where: D0 = D @ 1400F if T goes up 180F , D goes down by a factor of ten FINING Irish Moss - effective for chill proofing only at rates of 1/16 to 1/8 gm/L 1 tsp/5 Gal = 1/24 gm/L use: 2 tsp/5Gal 4 tsp/10 Gal 5 tsp/12.5 Gal to be effective too much will reduce FAN and reduce beer foam Polycar At - one of the best fining agents Use: 30-50gm/hectoliter

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