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  • Brewing Process

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    erika agosti
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    The document outlines the 10 main steps in the beer brewing process: 1) malting, 2) milling, 3) mashing, 4) lautering, 5) wort boiling, 6) wort clarification, 7) fermentation, 8) storage, 9) filtration, 10) filling. It describes each step in the process from soaking and germinating barley to produce malt, through mixing, boiling, cooling and fermenting the wort to produce beer, and finally filtering and filling the finished product.

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    Brewing process

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    The document outlines the 10 main steps in the beer brewing process: 1) malting, 2) milling, 3) mashing, 4) lautering, 5) wort boiling, 6) wort clarification, 7) fermentation, 8) storage, 9) filtration, 10) filling. It describes each step in the process from soaking and germinating barley to produce malt, through mixing, boiling, cooling and fermenting the wort to produce beer, and finally filtering and filling the finished product.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    2 views3 pages

    Brewing Process

    Uploaded by

    erika agosti
    The document outlines the 10 main steps in the beer brewing process: 1) malting, 2) milling, 3) mashing, 4) lautering, 5) wort boiling, 6) wort clarification, 7) fermentation, 8) storage, 9) filtration, 10) filling. It describes each step in the process from soaking and germinating barley to produce malt, through mixing, boiling, cooling and fermenting the wort to produce beer, and finally filtering and filling the finished product.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    Beer vocabulary

    Brewiing process Birrificazione

    Hops Luppolo

    Malt Malto

    Yeast Lievito

    Barley Orzo

    Malting Maltagio

    Milling Macinatura

    Mashing Ammostamento

    Lautering Filtraggio

    Wort boiling Bollitura del mosto

    Wort clarification Chiarificazione del mosto

    Fermentation Fermentazione

    Storage Stoccaggio

    Filtration Filtrazione

    Filling Imbottigliamento
    Brewing process
    MALTING STEP
    The fresh barley gets soaked in
    water and put in the germinating
    boxes to germinate. The
    01
    germinating process is then
    interrupted The green malt is
    dried and tastes slightly sweet.
    The malt sugar later serves to feed
    the yeast cultures, which then
    form the alcohol

    STEP MILLING
    The finished malt is milled, so that it

    02 dissolves better in water. Malt mills


    produce various grades of crushed
    malt: husks, groats, meal, semolina
    and powder

    STEP
    MASHING
    The milled malt is mixed with water
    in the mash tun. The starch in the
    03
    grist dissolves and sugar, protein and
    tannin are released. The malt extract
    is produced by this mashing process.

    STEP The mashLAUTERING


    is filtered in the lauter tun as

    04 the husks sink and the wort is


    separated from the solid substances.
    The wort is then used in the brewing
    process, whereas the spent grains are
    generally used as cattle fodder.
    WORT BOILING
    In the brewing pan the wort is boiled and STEP
    the hops are added. The taste of the beer
    depends on the type and amount of hops
    used: the more hops the bitterer the beer.
    05
    As the water evaporates the wort is
    concentrated to the original wort, the malt
    enzymes are deactivated and tannin and
    protein elements are separated out.
    Brewing process
    WORT CLARIFICATION STEP
    The wort is fed into the whirlpool and starts
    to rotate. Hop particles that have not 06
    dissolved and protein form a cone in the
    middle of the container, and the clear wort
    can be tapped off at the side. Then the clear
    wort is cooled to a temperature of between
    10 and 20° Celsius in the wort cooleR

    STEP FERMENTATION
    This takes place in a fermentation tank

    07 where special brewing yeast is added.


    The yeast turns the malt sugar into
    alcohol and carbon dioxide. As soon as
    the malt sugar has fermented the yeast
    sinks and is collected.

    STEP
    STORAGE
    Young beer is stored anything from three
    weeks to three months in a storage tank
    08
    at between 1 and 2° celsius. A secondary
    fermentation takes place; remaining yeast
    particles and protein-tannin sink to the
    bottom. The beer becomes clear and
    acquires its characteristic colour.

    STEP FILTRATION
    09 At this last stage any substances still
    remaining after fermentation and
    secondary fermentation, such as yeast
    particles, hop resin and protein are
    extracted and the beer gets its final
    clear colour.

    STEP

    FILLING 10
    The beer is filled using counter pressure to
    prevent any carbon dioxide from escaping.
    Barrels are filled directly in our brewery.

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