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Bob Hansen Briess Malt & Ingredients Co. Chilton, Wisconsin USA 2006 AHA

Going Big: Life After 1.064. Bob Hansen Briess Malt & Ingredients Co. Chilton, Wisconsin USA 2006 AHA. List of big beer styles. List of big beer styles. Basic Equations and Terminology. Weight of Wort Solids. Degrees Plato. ________. 100. =. X. Weight of Wort.

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Bob Hansen Briess Malt & Ingredients Co. Chilton, Wisconsin USA 2006 AHA

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  1. Going Big: Life After 1.064 Bob Hansen Briess Malt & Ingredients Co. Chilton, Wisconsin USA 2006 AHA

  2. List of big beer styles

  3. List of big beer styles

  4. Basic Equations and Terminology Weight of Wort Solids Degrees Plato ________ 100 = X Weight of Wort

  5. Basic Equations and Terminology Weight of Wort Specific Gravity ________ = X Weight of Water Weight of Water = 8.34 lbs / Gal Weight of Water = 1 kg / liter

  6. Concentration (Plato) and Relative Density (S.G.) are Related Specific Gravity 1 + (10 X 4 / 1000) = 1.040 1 + (Plato X 4 / 1000) Specific Gravity Degrees Plato = ( 1.040 10 0.040 ) X 1000 /4 - 1 ) X 1000 /4

  7. Mash Vessel Material Balance

  8. Packin on the Pounds

  9. Basic Equations and Terminology Weight of Liquor (water) Liquor / Grist Ratio ________ = Weight of Grain

  10. Thicker Mashes have lower pH (0.1 or more) Thicker Mashes Stabilize Enzymes Can Increase Soluble Nitrogen +10-20% Increase Alpha Amylase Survival Time +20% Thicker Mashes Reduce Enzyme Mobility Thicker Mashes Produce More Dextrinous Worts Fermentability Can be Reduced 5% Water Balance Sets Maximum Extract Possible In The Brewery Total Extract (Wort Solids) Sets Maximum Wort Strength Effects of Varying L/G in the Mash

  11. Sparging is necessary to rinse extract from grain and get needed yield To Sparge or Not to Sparge… Sparging dilutes the wort

  12. Plato Gallons

  13. 18 Plato (1.074) 82% Yield 93% Yield, 15.7 P 17 Plato (1.070) 91% Yield 87% Yield, 14.3 P

  14. Water Balance Cannot be Separated from the 5 “-ations of Boiling Sterilization Isomerization Concentration (Evaporation) Carmelization (Color and Flavor Development) Volitilization Excessive Concentration is Inefficient and Can Lower Quality Concentration increases Exponentially with Water Removal Effects of Kettle Boil

  15. Concentration at Constant Boiling

  16. Boiling to Gravity

  17. Surviving the Marathon-Yeast Yeast need extra nutrients-especially Zinc Multiple initial oxegenation steps are beneficial Minimum pitching rates are critical, overpitching not a concern Primary and secondary fermentation should be used New yeast may be needed for bottle conditioning

  18. Bottle Conditioning

  19. Hop Utilization 25% Loss

  20. List of big beer styles

  21. List of big beer styles

  22. Tips and Tricks The use of sugars and syrups are almost standard in big beers, they: Overcome equipment limitations Allow for greater yields and efficiencies Achieve Higher Hop Utilization May reduce color and enhance product quality May be added after fermentation to relieve yeast stress Proper measurement and equipment sizing is critical to success

  23. Tips and Tricks Full kettle boils improve quality and efficiency Proper pitching rate is critical Multiple racking or fermentations should be used Second pitchings may be needed to finish fermentation or bottle condition

  24. Summary Questions?

  25. ThankYou Bob Hansen Briess Malt & Ingredients Co. Chilton, Wisconsin USA 2006 AHA

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