Q1

First, understand that the ideal mashing temperature is between 145 and 158 degrees Fahrenheit (63
and 70 degrees Celsius). In general, mashing at the upper end of the spectrum results in longer sugars
that are more difficult for yeast to consume. During fermentation, there would be more sugar left over,
resulting in a more full-bodied brew. The results showed that increasing the mashing time to >30
minutes at 50 °C was not optimal in the infusion mashing process. It resulted in an improvement in
fermentable extract, which led to a rise in the laboratory beer's alcohol content. The only way is to apply
boiling water to your mashed potatoes. Fill your mash tun halfway with boiling water and whisk
vigorously before the mash hits the desired temperature. If you apply hot water, keep in mind that you
will be can the overall amount of your mash. Make the required adjustments to your beer's final
measurements. When it comes to fermentation, the temperature is crucial. The only way is to apply
boiling water to your mashed potatoes. Bring water to a boil and pour it into your mash tun, stirring
continuously before the temperature hits the desired level. If you apply hot water, keep in mind that
you will be can the overall amount of your mash. Make the required adjustments to your beer's final
measurements. Warmth is essential for yeast to be stable, but too much warmth can stress the yeast. If
the temperature is too cold, the yeast can become slow and sleepy. The intensity of fermentation
increases as the temperature rises. Higher mashing temperatures (152-162 °F) result in longer sugars
that are more difficult for yeast to digest and turn to alcohol. More sugar leftover during fermentation
resulted in a more full-bodied brew with a higher final gravity (FG). The symptoms of oxidation escalate
exponentially as the temperature of your beer rises. As a result, a beer held at 60 degrees Fahrenheit
would keep the taste even longer than a beer kept at 90 degrees Fahrenheit.

Q2
Most ales in the United Kingdom are typically brewed using an infusion mashing method, which involves
mashing good-quality, well-modified malt into a "mash tun" and keeping it at 65°C (149°F) for at least 1
hour. Malt sugars and other materials are released from the grist during this hour through enzymes in
the malt. The mash is then sprayed with hot water (at about 75°C [167°F]), which runs through the mash
and out of the mash tun through a slotted false rim, removing all the soluble content that shapes the
wort, the delicious substance that the yeast can brew into beer. Beer is made by yeasts fermenting
sugars, often maltose, into alcohol. It is known as ale, stout, or lager, depending on the form of
fermentation and the yeast used. Since only one temperature is used, this infusion procedure is often
referred to as isothermal infusion mashing. It is possible because the growing conditions for barley in
the United Kingdom are suitable for producing highly modified malt.

Q3
The density of the wort is largely dependable on the sugar content of the wort. During the
fermentation of alcohol, yeast is being converting sugars into carbon dioxide along with alcohol.
By keeping in view, monitoring the decrease in SG over time, the information about the
progress and style of the fermentation can be determined by the brewer. The person
determines that it would be completed when gravity stops decreasing. At the end of
fermentation, the specific gravity is called the final gravity. Like, a typical strength beer, original
gravity could be 1.048 and final gravity could be 1.008. So, the deviation between the beer’s
original gravity and its final gravity gives a piece of information about how much sugar is being
turned into alcohol. The difference is directly proportional to the amount of alcohol present in
it and hence, the stronger the beer would. So, if the original gravity is 1.048 and the final gravity
is 1.008, then it will represent beer of typical strength. There are several scales to measure the
original gravity. Due to some historical facts, the brewing industry mainly uses a scale called
the Plato scale (°P), which is essentially the same as the Brix scale used by the wine industry.
For example, OG 1.048 is roughly equivalent to 12°P. Strong beers(beers with an original gravity
of 1.064 or higher) require special handling from initial recipe formulation through the all-
important fermentation and to the aging and packaging of the finished beer. The brewing can e
categorized into types basing on original gravity: beers between 1.064 and 1.084, and beers
above 1.084. This deviation is almost negligible but because beers develop the level of alcohol
around or above 8% (v/v), there are chances of complexity and changes in character. By raising
and lowering the temperature, the different sorts of sugars obtained from alcohols can be
checked. We can say that mashing is just like a variable that has a greater perception influence
on the overall beer composition. Since the important factors are very few, a finished beer’s
body and sweetness are the direct results of your mash rest temperature. When brewing very
high gravity beers, it can be important to include rest in the range of maximum beta-amylase
activity, 140–149 °F (60–65 °C). This will help to increase the ability of fermentaion of the wort
and thus, increase the apparent degree of attenuation. In the same way, when brewing a beer
is being focused to finish sweet, such as a Scottish wee heavy, it is of great importance to avoid
this range of maximum production of maltose. Belgian aromatic malt can be used to enhance
the yield of malty drinks.
 

 Q4
There are some drawbacks of making beer by this process Only can use extraction and filtering during
the wort filter. The filtering speed is relatively slow, with no too higher requirements for brewers. The
wheat gain and filtration become low if the operation is failed at any moment. The stronger results will
cause the deforming of the sieve plate and will affect the continuous use. In general, the beer
equipment manufacturing industry will set up an agitator in the boiling tank, because the boiling tank
has functioned with a whirlpool, the agitator will affect the effect of the whirlpool. The water for
washing grain needs to prepare in advance, store in the tank or fermenters, operation trouble, high heat
loss. To lessen the effect of a whirlpool, this type of equipment usually will not be depicted with the
anti-rotation cross, it was mainly installed in the mashing tank. When pouring down, the function is to
prevent the vortex to go down. There is no mashing pot with the anti-rotation cross. When it is poured,
it will cause the formation of a vortex easily, which will cause gas to enter the wort pump, which will
form an air binding on the wort pump. A large amount of gas will be pushed so to enter the wort pump,
resulting in the formation of cavitation, and influencing the life of the wort pump. When the mechanism
of mashing is being carried out, the only method that can be used is mashing with wort, following the
mashing temperature step is less, so as result the quality of the malt becomes higher. Generally, only
two batches can be brewed per day, and the craft-brewer needs to work overtime. Ales are most suited
to this process. In England, mostly ales are traditionally brewed using the process of infusion where
good-quality of beer is needed. Malt is obtained mostly from specially grown types of malted barley and
it favors this process. With improvement in the quality of malting barley improves, infusion mashing is
used by many craft brewers to make different lagers, wheat beers, and other types of beers that suit this
process.