The Brewing Process of Beer :: Brewery Alcohol Beer Essays

The Brewing Process of Beer The first and most important step in create from raw material is cleanliness. Brewing is ninety percent janitorial, said Frederick Bowman, founder of Portland Brewing. (Bowman) The first step in the actual brewing suffice is malting. Malting is what is done to the barley to prepare it for brewing. The move of the malting process release the starches that are contained in the barley, while minimizing haze and off-flavors. Grain is allowed to soak in 60 F. water to increase the moisture content of the grain to about 40-45%. The grain is usually spread out on the floor of the germination room, or some other container. These grains are kept at a temperature of about 60 F. The germination is complete when the sprout has grown to about 3/4 the length of the grain and the hard part of the grain, or the shell, has false soft. The goal for germination is for the starches within the grain to gaolbreak put coldcock into shorter lengths. At this shorter length stage, the grain is called green malt. Kilning is the next stage after the grains have sprouted. Kilning is the process of drying the grain in the kiln where the temperature is slowly raised during the 30-35 hour period. After kilning, the result is finished malt, with soluble starches and developed enzymes. These grains each have a different and distinct flavor depending on how long they are cooked in the kiln. (Porter)After the malting, the grain is ready for milling. Milling is the cracking, and crushing of the grain. This procedure is controlled carefully so as to break the grain while keeping the husk as large and as intact as possible. Milling allows the grain to absorb the water it will be mixed with later as the water will extract sugars from the malt. The malt will now be mixed with warm water in the trounce tun. This vessel holds the grain and water mixture for a period of time. Two important things will take place in this step. One is to break down proteins to the more soluble and usable amino acids, providing food for the yeast and foam for a nice head on the beer. The second thing is to break down the starch to simple sugars so yeast can convert them to alcohol and carbon dioxide. (Porter)Mash filtration consists of filtering the converted mash by gravity or pull in a lauter tub or mash filter to separate the insoluble matter in the malt from the soluble sugars and nitrogen compounds.