Flow chart for malting and brewing

1. Harvest Malting Steeping Yeast strain Germination Fermentation Kilning Lagering Packaging Milling Flow chart for malting and brewing Pitching Oxygenation Trub removal Hops Boiling Decoction Infusion Conditioning Mashing Conversion of Wort into Beer Barley and Malt processes Wort production

2. Malting • Barley is received from the farm in trucks. • Mycotoxin analysis is performed to determine contamination levels. Most maltsters will not accept barley with over 2 ppm fusarium toxins. www.crc.dk/flab/danish.htm

3. Steeping and germination • The dry barley is hydrated to 45-46% moisture with repeated steeping. Additives to steep water included gibberillins and calcium hydroxide. • At 45% moisture, the barley has a small germ tube extending from it. • The barley is then germinated in large aerated bunkers at 15°C It is constantly agitated to remove heat. After 3-5 days, the green malt is ready for kilning. • Enzymes are active at this time.

5. Kilning • Kilning is a two step process designed to prevent the enzymes from being inactivated while providing a dry malt. Low temps 50-60°C are used initially, then higher temps are used – 80°C.

6. Enzymes developed during germination and used during mashing • Amylases: Produce food for yeast and mouthfeel for the beer. • a – amylase is a random a 1-4 cutter. • Cleaves amylose into random pieces and amylopectin into dextrins. Temp opt. 70-75°C • b – amylase cleaves off maltose units from starch. • Leaves dextrins. Temp opt 57-67°C. • Glucoamylase – produces glucoses from all starch. Low calorie beers. • Proteases: Provide nutrients for yeast, aid in foam, can cause haze • At 60°C results in high MW peptides • At 45-50°C results in low MW peptides and amino acids. • Protein rest in decoction mashing to allow proteolysis • b-glucanases: cleave glucans found in the malt. Reduces viscosity of wort.

7. Hops

9. HUMULENE OXIDATION PRODUCTS Humulene epoxide II Humulene epoxide III