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Brewing beer has its basic fundamentals, although they are not entirely a set of rules which must be adhered to precisely. Manipulating each part of the brewing process can result in various outcomes, and in changing these, a brewer can determine the characteristics desired in the brew. Volume ratios and an assortment of ingredients can have a dramatic effect on the end product, as does the methods applied at the various stages of the brewing process. Before the actual liquid known as wort becomes available for brewing beer though, water must go through a procedure of tainting in order to become an element worthy of brewing.
At the root of the procedure we must begin with the basic ingredient, which is predominantly the cereal grain barley. This is the most commonly used source of starch, although not compulsory, and the grains are first allowed to begin a partial germination soaked in water. By doing this, natural enzymes are activated which are necessary to break down the starches in the barley grain, and after some time are then dried in a kiln to stop the process, resulting in a malted grain.
With the use of coke, the malt can then be roasted for a period of time determining the color of the grain. If a pale grain is required then only a light roasting need be applied. This would result in a grain of an amber shade commonly associated with the color of pale lagers. If it were a darker beer the brewer wished to achieve like stout for example, then a longer roasting period would undoubtedly be necessary. With the addition of colorants or caramel darker shades of beer can also be obtained without prolonged roasting, however a genuine roast can also add natural flavor to the beer.
The grains are then crushed and milled into a form known as grist, and the next process of mashing is followed by adding the grist to hot water for a simmering period of up to two hours. As a method of adding flavor, lightening the body, creating better head, or purely cutting manufacture costs, supplementary unmalted grains can be added to the mash. These can be either grains such as corn, rice, or wheat, as well as being fruits or vegetables, and are added at ratios from 90/10 to 50/50 in relation to the barley. Known as adjuncts, the most common ones used are rice and corn grains by large brewing companies, with the sole intention of lowering production costs in relation to more expensive barley malt.
When the mashing process is underway, certain aspects to applied temperature levels during the simmering can achieve different qualities in the beer. These specific levels known as ‘mash rests’, can activate targeted sugars and components in the mixture during the mash. To activate various elements which break down proteins which result in a hazy beer, then a mash rest of between 49-55°C can be applied, but too aggressive a rest can produce a beer which cannot hold a head primarily composed of proteins. At 60°C, agents which break down glucans can be activated in the mash, allowing for sugars to be released more easily later in the process.
An important mash rest temperature of between 65-71°C converts the grain starches into necessary sugars to be later manipulated by the yeast during fermentation. If a high end temperature is applied, then less fermentable sugars will be produced resulting in a beer of lower alcohol content but having a full bodied appearance and flavor. To obtain a beer of weaker body but higher alcohol content though, then a low end temperature should be maintained in order to produce more fermentable sugars. The final stage of the mashing process ends with a temperature rest of 75°C to deactivate the enzymes in the mash. A very similar process to pasteurization, this procedure is known as a ‘mashout’.
Once a workable mash is finally achieved to the brewer’s desire, the liquid is then strained out of the ‘mash tun’ vessel through the bottom using the remaining grain sediment as a natural filter medium, and possibly additional finer filter frames. This draining process known as ‘lautering’ is commonly shadowed by a process of ‘sparging’, where the sprinkling of hot water above the grains flushes out additional sugars. Normally each process may be done in two to three runnings and collected as different strains, as every subsequent time it is done will obviously produce a more diluted liquid resulting in a beer of weaker properties. It is then that the strained liquid is finally given the term ‘wort’, and is transferred to the next important stage of boiling.
Learn to brew your own beer at home.
