By Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes, Roger Stevens
Brewing is among the oldest and most intricate applied sciences in nutrients and beverage processing. Its good fortune depends upon mixing a legitimate knowing of the technology concerned with an both transparent take hold of of the practicalities of construction. Brewing: technological know-how and perform offers a accomplished and authoritative consultant to either points of the topic. After an preliminary assessment of the brewing method, the booklet studies malts, adjuncts, and enzymes. Chapters clarify water, effluents, and wastes; aspect the technology and know-how of mashing, together with grist coaching; speak about hops and are by way of chapters on wort boiling, rationalization, and aeration. extra chapters current info 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 safeguard and caliber concerns, together with beer microbiology and the chemical and actual houses of beer, which give a contribution to features resembling taste. a last team of chapters conceal packaging, garage, distribution, and the retail dealing with of beer. in accordance with the authors' unmatched adventure within the box, Brewing: technology and perform should be a customary paintings for the undefined.
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Extra info for Brewing: Science and Practice
Batch drying can be carried out in malt kilns or in steeping, germination and kilning units (vessels; SGKVs) or in dedicated batch driers. , for eight hours, until the grain has been dried sufficiently. e. to hasten postharvest maturation). In flow-through dryers the grain passes downwards under gravity in a stream that is regulated by valves. The grain passes through a series of zones in which it meets air at different temperatures and is successively warmed, dried and cooled. If there is to be a period of warm storage the cooling may be limited or omitted, so that the grain reaching store is at 30À40 ëC (86À104 ëF), rather than 15 ëC (59 ëF) or less, which is desirable for long-term storage.
Plug rinsing' grain in the steep by washing downwards with a layer of fresh water, (with or without hydrogen peroxide or other substances), as the steep is drained is an economical possibility for removing suspended microbes, their nutrients and other substances (Briggs, 2002). To control the microbes which produce mycotoxins and gushing-promoting agents it has been proposed that they should be swamped with `harmless' microbes which will outgrow the problem-causing species. , 1999). The results appear promising, but these microbes will also compete with the grain for oxygen.
This material has rarely been used both because of its instability and because it imparts unpleasant flavours in the finished beers. 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.