Index []Beer foam carbonation, 314 fatty acids, 71 hops, 46 proteolytic enzymes, 264 total soluble...
Transcript of Index []Beer foam carbonation, 314 fatty acids, 71 hops, 46 proteolytic enzymes, 264 total soluble...
Index
Symbolsα-amylase, 155ß-amlyase, 155ß-glucan, 155
Numbers2,3-Pentanedione, 68, 240
AAeration, 227Aerobic wastewater treatment, 353Acetaldehydes, 68 Acetic acid bacteria, 337Acetobacter spp., 337Acid-based detergents, 123Acid-based sanitizers, 131Acid malt, 158Acid rest, 153Acidification of mash, 158 Acidification of water
boiling, 100calcium hydroxide, 101carbon dioxide, 101food grade acids, 101
Acrospire, 24Activated sludge process, 353Adjunct cooker, 171Adjuncts
classification of adjuncts
flakes, 112grits, 112flours, 111refined starches, 112torrified cereals, 112
gelatinization temperatures, 111employment in brewing
cooker mash adjuncts, 110 kettle adjuncts, 111mash tun adjuncts, 111
types of cereal adjunctsbarley, 114corn, 113oats, 116rice, 114wheat, 115
sugars, 116syrups, 117
Adolf Coors Company, 6 Aeration of wort, 227
measuring oxygen levels, 230methods of oxygenation, 229oxygen requirements, 228point of injection, 228
Aerobic wastewater treatment, 353activated sludge process, 353advantages and disadvantages, 356 attached growth process, 354lagoons, 355sludge treatment and disposal, 356
Agar slants, 75
466 The Brewer’s Handbook
Alcohol and Tobacco Tax and Trade Bureau (TTB), 411
Alcohol Beverage Control Boards, 416Aldehydes, 198, 212, 227Alexis barley variety, 22Alkaline-based detergents, 122 Alkaline-based disinfectants, 128Alkalinity in water, 95Alpha acids, 41Alpha-amylase, 155Altbier (German), 388 Aluminum
cleaning and sanitation, 139Amber ale (American), 362Amber malt, 35American Society of Brewing Chemists,
(ASBC), 149 Amino acids
malting, 23mashing 154yeast byproducts, 71yeast nutritional requirements, 65
Anheuser-Busch, Inc., 5Anaerobic wastewater treatment, 356
advantages and disadvantages, 358fluidized bed reactor, 357 upflow anaerobic sludge blanket, 357
Anionic acids, 131Aroma hops, 43 ATP bioluminescence method, 342Attached Growth (Biofilm) Process, 354Augers, 144Auxiliary finings, 262
BBacteria
acetic acid, 337 Acetobacter spp., 337 Gluconobacter spp., 338
Enterobacteriaceae, 339Obesumbacterium proteus, 339
Gram-negative, 337Gram-positive, 334Lactobacillus spp., 334
L. brevis, 336L. delbrueckii, 336L. pastorianus, 336
Pectinatus spp., 338Pediococcus spp., 336
P. damnosus, 337Zymomonas spp., 338
Z. anaerobia, 338Z. mobilis, 338
Barley adjuncts, 114Barley malts
barley typesidentification, 23six-row barley, 21two-row barley, 22
base maltsmild ale malt, 32pale ale malt, 32Pilsner malt, 31Munich malt, 33Vienna malt, 32
malt analysisalpha-amylase (DU), 29beta-glucan, 30coarse-grind extract, 27cold-water extract, 28color, 26diastatic power, 28dimethyl sulfide, 30fine grind-coarse grind difference, 27fine-grind extract, 27free amino nitrogen, 29friability, 30hot-water extract, 28mealiness, 30moisture content, 26sieving tests, 30total protein, 29total soluble protein, 29viscosity, 31
malt constituents, 25malt extracts, 37malting
germination, 23kilning, 24steeping, 23
malt modification, 24other malted grains
rye malt, 37 wheat malt, 36
467 Index
specialty malts caramel (crystal) malts, 34dry-roasted malts, 35light-colored malts, 33unmalted barley, 36
Barley steeping, 23Barley wine (British), 376 Base malts, 31Beer carbonation, 295Beer clarification, 260Beer filtration, 275Beer foam
carbonation, 314fatty acids, 71hops, 46proteolytic enzymes, 264total soluble nitrogen, 29
Beer industryadvertising, 15beer sales, 7beer segments, 12classification of brewers, 4demographics, 18distribution, 15history, 1industry concentration, 2off- on-premise sales, 8per capita consumption, 11top beer brands, 8
Beer stabilization, 263Beer styles, 361
American, 362Belgium, 368British, 376Czech Republic, 386French, 387German, 388Irish, 401Scottish, 402
Beerstoneremoving, 127
Belgian beer styles, 368Bentonite, 266Berliner Weisse (German), 398 Beta acids, 42Beta-amylase, 155Beta-glucans
cold break, 222
malt analysis, 30malt constituents, 25mashing 156unmalted barley, 36viscosity, 31
Bière de garde (French), 387 Biofiltration towers, 355Biological acidification of mash, 158Biscuit malt, 35Bitter beer (British), 376 Bittering hops, 43Bitterness units, 54Black barley, 36Black beer, 396Black malt, 35Blood alcohol content, 11Bock beer (German), 389 BOD, 346Boiling systems, 206Boiling the wort, 195Bottle-conditioned beers, 259Bottling
bottle feedingbulk-pack, 306pre-pack, 305
bottle fillingbottle drying, 315counter-pressure, 312crowning, 314evacuation, 312filler bowl operations, 308filling valve technology, 311post filler operations, 313 post rinse, 314types of bottling machines, 309
bottle labeling, 316types of labelers,
bottle rinsing, 307 cleaning treatment, 307 types of bottle rinsers, 307
case packing, 318case sealing, 319types of case packers, 318warehousing, 319
sterilization of beerflash pasteurization, 304filtration, 304
tunnel pasteurization, 315
468 The Brewer’s Handbook
Bottom-fermenting yeastlager yeast, 61open square fermenters, 248
Brettanomyces spp., 341Brewer’s window, 156 Brewhouse yield, 37Brewing industry, 1Brewing water ions, 96Brewpubs, 6Bright beer tanks, 268
temperature control, 269 coolants, 269cooling jackets, 270
vessel size, 269British beer styles, 376Brown ale (British), 378 Brown malt, 35Bureau of Alcohol, Tobacco, Firearms
and Explosives (ATF), 411Burton-on-Trent waters, 94
CCalandria, 207 Calcium in water, 96Calcium chloride
wort boiling, 205Calcium hydroxide treatment of water,
101Calcium sulfate
acidification of mash, 158kettle additives, 205reduction in wort pH, 199water treatment, 102
Calculationsassessing the wort, 191brewhouse yield, 37hop additions, 216raw material requirements, 174strike temperature, 176wort fermentability, 250
California Common (American), 366 Candida spp., 341 Candi sugar, 117Candle filter, 279Caramel malts, 34Caramelization
specialty malts, 33
wort boiling, 196, 197Carbohydrates
yeast nutritional requirements, 64Carbon dioxide
in water treatment, 101levels in beer, 296volume table, 429
Carbon filtration of water, 103Carbonate in water, 98Carbonation
levels in beer, 296mechanical
in-line, 298in-tank, 299
methods bottle conditioning, 297 kraeusening, 297mechanical, 298secondary fermentation, 297
principles, 295safety procedures, 301
Carlsberg flask, 78Cartridge membrane filters, 286
advantages and disadvantages, 288filtration mechanisms, 286operation, 287sterile filtration, 288
Cask-conditioned beers, 258Centrifugation
clarification, 260cold break separation, 227 hot break separation, 212
Cereal cooker, 171Chelating agents, 125Chillproofing agents, 264
bentonite, 266hydrolysable tannins, 265polyvinylpolypyrrolidone, 267proteolytic enzymes, 264silica gels, 265tannic acid, 264
Chlorides in water, 98Chlorine
acid-based sanitizers, 128treatment of brewing water, 105
Chlorine dioxidebrewery sanitation, 129water treatment, 105
469 Index
yeast washing, 84Chocolate malt, 35Clarification
centrifugation, 262fining agents
isinglass, 260Clean-in-place systems (CIP), 133
recovery-type, 137single-use, 136
Cleaning detergentsacid-based, 123
nitric acid, 124phosphoric acid, 124
additives, 125chelating agents, 125emulsifiers, 126surfactants, 125
alkaline-based, 122sodium hydroxide, 122 sodium hydroxide/hypochlorite solutions, 123
Closed-keg systems, 321Coarse-grind extract, 27COD, 346COLAs Online System, 414Cold break
formation of, 222factors affecting quantity of, 223
removal of cold break, 225centrifugation, 227DE filtration, 226 flotation, 226starter tank, 225whirlpool, 227
Cold glue labeler, 316Cold-water extract, 28Colloidal hazes, 263Colloidal stabilization
conditioning, 263filtration, 282
Complex phosphates, 127Conditioning, 255
clarification, 260maturation, 255stabilization, 263tanks, 268
Conditioning tanks, 268temperature control, 270
collants, 270cooling jackets, 270
vessel size, 269Container deposit laws, 418Control states, 416Coolship, 211Copper
cleaning and sanitation, 139Copper finings, 203Copper in water, 99Corn adjuncts, 113Corrosion resistance, 137Craft brewing
brewing equipment, 173Crystal malts, 34Cylindroconical fermenters, 244
coolants, 246cooling jackets, 247foam production, 246 temperature control, 246yeast strains, 245
Czech Republic beer styles, 386
DDarauflassen, 237Dark lager (American), 363Dechlorination in water treatment
carbon filtration, 103heating the water, 103potassium metabisulfite, 104
Decoction mashing, 164single-step mash, 168three-step mash, 165two-step mash, 168
Degree of attenuationlager yeast, 62yeast strain selection, 72, 73
Deep-bed filtration, 289Degeneration of yeast, 74Demographics of U.S. beer market, 18Depth filtration, 275Detergents, 121
acid-based, 123nitric, 124phosphoric, 124
additives chelating agents, 125
470 The Brewer’s Handbook
emulsifiers, 126surfactants, 125
alkaline-based, 122sodium hydroxide, 122 sodium hydroxide/hypochlorite solutions, 123
Dextrin malt, 33Dextrose
bottle-conditioned beers, 259sugars, 117 syrups, 116
Diacetylfermentation, 240yeast byproducts, 68
Diacetyl rest, 240Diastatic power
base malts, 32malt analysis, 28mash tun adjuncts, 111two-row barley, 22
Diatomaceous earthbeer filtration, 280 safety and disposal, 280solid waste, 348
Diet/light (American), 364Dimethyl sulfide, 69Dissolved air flotation (DAF), 351Domestic specialties, 14Dopplebock (American), 390 Dortmunder Export (German), 392 Dosing, 236Double-mash infusion system, 168Double-pass filtration, 276Dry hopping, 57Dry milling, 144Dry-roasted malts, 35Dry stout (Irish), 402Dunkler bock (German), 390 Dunkles Weizen (German), 398
EEDTA, 125Eisbock (German), 391Emulsifiers
complex phosphates, 127orthophosphates, 126
Enterobacteriaceae, 339
Enzymesactivity during mashing
alpha-amylase, 155beta-amylase, 155beta-glucanases, 156peptidase, 154 proteinase, 154
limit dextrinase, 155Esters, 67European Brewing Convention, 149Evaporation rate
kettle designs, 206kettle times, 196wort boiling 198
Excise taxes, 413Extract yield, 191
FFaro, 372Fatty acids, 71Federal agencies
BATF, 411 OSHA, 137TTB, 100, 411
Federal Alcohol Administration (FAA) Act, 2
Fermentationale fermentations
modern, 240starter tanks, 239 traditional, 239
diacetyl rest, 240high-gravity fermentations, 242 lager fermentations, 236
modern, 238starter tanks, 236topping up, 237traditional, 237
systems ale dropping, 247ale top skimming, 247burton union, 249cylindroconical, 244 dual purpose vessel, 249 open squares, 249yorkshire squares, 248
yeast collection, 242
471 Index
fermentation systems, 242 storage, 243
Filter cakemash filters, 189types of powder filters, 277
Filtrationcartridge membrane filters, 286
advantages and disadvantages, 288 filtration mechanisms, 286operation, 287sterile filtration, 288
colloidal stabilization, 282deep-bed filtration, 289depth filtration, 275powder filter aids, 280
filtration process, 281 safety and disposal, 280types, 280
powder filters, 276candle, 279leaf, 278plate and frame, 277
sheet pad filters, 284 advantages and disadvantages, 286 filtration mechanisms, 285 operation, 285
sterile filtration, 289surface filtration, 275
Fine grind-coarse grind difference, 27Fine-grind extract, 27Fining agents, 260Finish hopping, 202Flanders brown ale (Belgium), 368 Flakes, 112Flash pasteurization
bottling, 304kegging, 324
Flocculationyeast strain selection, 72
Flours, 111Flow equalization, 350Fluidized bed reactor, 357Foam
fermentation, 246reduced by
cold break, 224degeneration of yeast, 74fatty acids, 71
hop stems, 46Food Chemicals Codex, 100Free amino nitrogen (FAN)
malt analysis, 29yeast nutritional requirements, 65
French beer styles, 387Friability, 30Fructose
rate of yeast attenuation, 73yeast nutritional requirements, 64
Fruit lambics (Belgium), 374 Fusarium, 22Fusel alcohols, 70
GGalena barley variety, 42Gehaltemeter, 300Gelatinization, 155German beer styles, 388Germination, 23Geuze, 373Gluconobacter spp., 337Glucose
bottle-conditioning, 297malt constituents, 25rate of attenuation, 73yeast nutritional requirements, 64
Glycogenyeast life cycle, 63
Glycol, 221, 247Government regulations
federal regulations, 411brewery application approval, 412 excise tax collection, 413labeling and advertising approval, 413 homebrewing, 415
local regulations, 418state regulations, 416
alcohol beverage control boards, 416 container deposit laws, 418 licenses, 417 taxation, 418
Grain silos, 143Gram-negative bacteria, 335, 337Gram-positive bacteria, 334, 335
472 The Brewer’s Handbook
Gravity sedimentation, 350Green beer
conditioning, 255diacetyl and 2,3-pentanedione, 68
Grist case, 148Grist profile, 149 Grit removal, 350Grits, 112Gueuze (Belgium), 373Gushing
causes of,molds, 99nitrates, 342
HHammer mills, 147Harrington barley variety, 22Heating jackets, 206Hefe weizen (German), 399 Heller bock (German), 391 Hemacytometer
determining pitching rates, 235yeast viability, 85
High gravity fermentations, 242Higher alcohols, 70Holding hopper, 170Homebrewing, 415Homebrew bitterness units (HBUs), 54Honey malt, 34Hop additions, 201Hop back, 210Hop bitter substances, 41Hop extracts, 49, 51Hop plugs, 46Hop separator (strainer), 210Hop varieties, 423Hopjack, 202Hops
bitterness levelscontrolling acid levels, 55HBUs, 54IBUs, 54
constituentsoils, 42resins, 41
dry hopping, 57isomerization, 42
productshop oils, 52isomerized, 50non-isomerized, 46
stability, 53utilization, 55varieties
aroma hops, 43bittering hops, 43cultivars, 44dual-purpose hops, 44growing regions, 44
whole hops, 44Horizontal leaf pressure filter, 278Hot break, 199
quality, 200quantity, 200
Hot trub separation, 211brew kettle/whirlpool, 215 centrifuge, 212coolship, 211settling tanks, 212whirlpool, 213
Hot-water extract, 28 Hot wort separation
whole hops, 210hop back, 210hop separator (Strainer), 210
hot trub separation, 211brew kettle/whirlpoolcentrifuge, 212coolship, 211settling tanks, 212whirlpool, 213
Humulus lupulus, 43Hydrochlorous acid, 129Hydrogen peroxide, 131Hydrogen sulfide
lager yeast, 62Pectinatus spp., 338vitamin deficiency, 66yeast byproducts, 69
Hydrolysable tannins, 265
IImperial stout (British), 384Imports, 7, 13
473 Index
In-line carbonation, 298In-tank carbonation, 299India pale ale
American, 362British, 379
Infusion mashing, 160International Bitterness Units (IBUs),
54Iodophores, 132Irish ale, 401Irish beer styles, 401Irish moss, 203Iron in water, 99Isinglass, 260iso-alpha acids, 42 Isomerization, 42, 197Isomerized hop extracts, 51
KKegging
keg racking machines, 322in-line, 323rotary, 324
keg stylesclosed-keg systems, 321open-keg systems, 321
sterilization of beer, 324 kegging operations
cold storage, 330external washing, 325 inspection, 325internal cleaning, 326keg depalletizing, 325keg filling, 328volumetric/fill by weight, 330
Kettle designsdirect-fired, 206external heating jackets, 206 external wort boilers, 207internal heating systems, 206
Kilning, 24Keiselguhr, 280Kolbach index, 29Kölschbier (German), 388 Kraeusening, 257Kriek, 377Kristall weizen (German), 399
LLactobacillus amylolyticus, 158Lactobacillus delbrueckii, 158Lactobacillus spp., 334Lagering, 256Lagoons, 355Lambic (Belgian), 372 Laminar flow hood, 79Late kettle hopping,Lauter tun, 183Lautering
collection of first wort, 187establishing grain filter bed, 186 grains-out, 189 mash rest and underletting, 186 mash transfer, 184recirculation of wort, 186sparging and second wort collection,
187 Leaf filters, 278License states, 416Light beer, 13Light-colored malts, 33Limit dextrinase
malt germination, 23starch degradation, 155
Lipidsmalt constituents, 26sparging, 183
Liquefaction, 156Lyophilization, 76
MMagnesium in water, 97Magnesium sulfate in water treatment,
102Maibock, 391Maillard reaction
kilning, 24wort boiling, 196
Malt conditioning, 148Malt extracts, 37Malt liquor
beer segments, 12 Malt milling
dry milling, 145
474 The Brewer’s Handbook
hammer mills, 147roller mills, 145sampling, 148
handling and storage, 143malt conditioning, 147 safety, 150sieve analysis, 149
mashing systems, 149 wet milling, 148
Malt storage, 143Malting, 22Malto-dextrin, 117Maltose
diastatic power, 28malt constituents, 25influence of mash thickness, 159rate of attenuation, 73starch degradation, 155yeast nutritional requirements, 64
Maltose/dextrin ratio, 156Maltotriose
malt constituents, 25mashing temperature, 157influence of mash thickness, 159mutation of yeast, 73rate of attenuation, 73starch degradation, 155yeast nutritional requirements, 64
Manganese in water, 99Märzen (German), 393 Mash filters, 189Mash kettle, 171Mash mixer, 171Mash tun
mashing, 171wort separation, 181
Mashingacidification, 153equipment
adjunct cooker, 171craft brew systems, 173holding hopper, 170mash kettle, 171mash mixer, 171mash tun, 172premasher, 170underback, 173
factors affecting
malt modification, 158 mash thickness, 159mash water, 159pH, 158temperature, 157time, 157
protein degradation, 154starch degradation, 154
alpha-amylase, 155beta-amylase, 155beta-glucans, 156stages in starch breakdown, 155
systems, 159decoction, 164double-mash infusion, 168 infusion, 160temperature-controlled, 163
Mash-in, 161Material corrosion resistance
aluminum, 139copper, 139stainless steel
chemical agents, 138passivation, 138
Material safety data sheets, 137Maturation
cold storage, 259secondary fermentation, 255
Mealiness, 29Methylene blue staining, 85 Meura 2001 mash filter, 190Microbiological testing, 342Microbreweries, 6Mild ale (British), 380 Mild ale malt, 32Miller Brewing Co., 5Mineral salt adjustment of water, 102 Minerals in water, 96Molds, 342Molson Coors Brewing Co., 6Monopoly states, 416Multi-roll mills, 145Munich dark (German), 393 Munich helles (German), 394 Munich malt, 33Mutation of yeast, 73Myrcene, 43
475 Index
NNational brewers, 4National Pollution Discharge
Elimination System, 348Nitrates in water, 99Nitric acid
acid-based detergents, 124Nitrites in water, 99Nitrogen
yeast byproducts, 71yeast nutritional requirements, 65
Noble hops, 44
OOatmeal stout (British), 385 Oats
as in adjuncts, 116 Obesumbacterium proteus, 339Oktoberfestbier (German), 393 Old ale (British), 380 Open states, 416Open-keg systems, 321Optic barley variety,Organic acids, 71Orthophosphates, 126Oxygen requirements for yeast, 227Ozone treatment of water, 106
PPad filters, 284Pale ale
American, 363Belgium, 368British, 381
Pale ale malt, 32Palletizing, 318Papain, 264Passivation, 138Pasteurization
flash, 304tunnel, 315
Pasteurization unit, 304, 315 Pectinatus spp., 338Pediococcus spp., 336Peptidase, 154
Peracetic acid, 131Per-capita beer consumption, 11 Perlite, 280Permanent hardness, 96Peroxyacetic acid, 131pH
beer quality, 258mash, 158water, 94
pH reduction of water, 100Phosphate in water, 98Phosphoric acid
as in acid-based detergents, 124Phytase
malt constituents, 26mashing (acidification), 153
Pichia spp., 341Pilsner
Czech Republic, 386German, 395
Pilsner malt, 31Pitching yeast
determination of, 235centrifugation, 235electron cell counting, 235 hemacytometer, 235in-line biomass sensors, 236weight-based, 235
dosing, 236microbiological contamination, 236 rates, 23 strain, 233viability, 234
Plate and frame filter, 277Plate heat exchangers, 221Polycar AT, 283Polyphenols
cold break, 222malt constituents, 26stabilization, 263wort boiling
color development, 196oxidation, 197
Polyvinylpolypyrrolidone (PVPP)conditioning, 267filtration, 283
Porter (British), 382 Potassium in water, 98
476 The Brewer’s Handbook
Powder filters, 276candle, 279leaf, 278plate and frame, 277
Powder filter aidsdiatomaceous earth, 280filtration process, 281 perlite, 280safety and disposal, 280
Premasher, 170Premium beer (American), 365 Pressure-sensitive labeler, 316 Prohibition, 2Propagation of yeast
laboratory phase, 77plant phase, 78
Propagation plants, 80Protein rest, 154 Proteinase, 154 Proteins
cold break formation, 223hot break formation, 199malt constituents, 26malt modification, 24mashing − protein degradation, 154conditioning − stabilization, 263wort boiling − protein precipitation,
196 Proteolytic enzymes, 264Pub breweries, 6
QQuaternary ammonium, 130
RRauchbier (German), 396 Raw material requirements, 174Red ales
Belgium, 369Irish, 401
Regional breweries, 6Reinheitsgebot
adjunct use, 110conditioning, 266mashing, 158
Refined starches, 112Regional brewers, 6Residual alkalinity, 95Resins, Retailers, 17Rice, 114
as in adjuncts, 114Roasted barley, 36Robust barley variety, 21Roller mills, 145Rotary labeler, 316 Rotating biological contactor process,
355Rye malt, 37
SS/T ratio, 6 S-methyl methionine
malt germination, 24wort boiling, 198
Saccharification, 156Saccharomyces cerevisiae, 61Saccharomyces pastorianus, 61Saccharomyces uvarum, 61Saison (Belgium), 369 Sanitizing agents
acid-based, 131anionic acids, 131 hydrogen peroxide, 131 iodophores, 132peroxyacetic acid, 131
alkaline-based, 128 chlorine, 128quaternary ammonium, 130
Sankey keg, 322Schwarzbier (German), 396 Scottish ale, 402Scottish beer styles, 402Screen analysis, 149Screening, 350Secondary fermentation
bottle-conditioned, 259cask-conditioned, 257 kraeusening, 257lagering, 256
Settling tanks, 212Sheet (pad) filters, 284
477 Index
advantages and disadvantages, 286filtration mechanisms, 285operation, 285
Sieving tests, 149Silica gels
beer filtration, 283conditioning, 265
Silos, 143Single-pass filtration, 276Single-step decoction system, 168Six-roll mills, 145Six-row barley, 21Sludge treatment and removal, 356Smoked beer, 396Sodium hydroxide
as in alkaline-based detergents, 122Sodium hypochlorite, 129Sodium in water, 97Solid waste disposal, 347Solid wastes
diatomaceous earth slurry, 348 packaging materials, 348spent grains, 347spent yeast, 348 trub, 347
Sorghum, 111South African Breweries (SAB-Miller),
5Sparging, 182, 187Specialty malts, 33Specialty craft brewers, 6Spent grains, 347Spent yeast, 347Spray balls
dynamic, 135static, 135
Stabilization of green beer, 263brewhouse procedures, 268chillproofing agents, 263
Stabilized hop pellets, 49Stainless steel
cleaning and sanitation, 137Standard beer (American), 365Stander barley variety, 21Starch
action of alpha-amylase on, 155 action of beta-amylase on, 155action of limit dextrinase on, 155
barley malt, 25gelatinization, 155
Starch degradation, 154Starter tanks, 225Steam
malt conditioning, 147sanitizing agents, 128wort boiling
methods of heating, 209systems, 206, 208
Steeping, 23Sterile filtration
bottling, 303filtration, 288, 289kegging, 304
Strainmaster, 190Strike temperature, 157, 162, 176Strong golden ale (Belgium), 370 Stouts
American, 366British, 384Irish, 402
Subculturing of yeast, 75Sucrose
cask-conditioned beers, 258influence of mash thickness, 159rate of attenuation, 73sucrose-based sugars, 117sucrose-based syrups, 116yeast nutritional requirements, 54
Sugarscaramel, 117dextrose, 117invert, 117malto-dextrin, 117sucrose, 117
Sulfates in water, 98Sulfur volatiles, 69Surface filtration, 275Surfactants, 125SVK keg, 322Sweet stout (British), 385 Syrups, 116
TTannic acid
conditioning, 264
478 The Brewer’s Handbook
wort boiling, 205Taxes
federal, 413local, 418state, 418state excise tax rates, 431
Temperature-programmed mash, 163Temporary hardness, 96Three-step mash decoction, 165Three-tier system, 15Top-fermenting yeast
ale yeast, 61traditional ale top-skimming systems,
247Torrified cereals, 112Torulopsis spp., 341Total dissolved solids (TDS), 346Total protein, 29Total soluble nitrogen, 29Total suspended solids (TSS), 346Trappist ales (Belgium), 370Trickling filter process, 355Trisodium phosphate (TSP), 126Trub
characteristics of brewery wastewater, 347
formation of cold break, 222formation of hot break, 199removal of cold break, 224removal of hot break, 211
TSP, 126TSS (total suspended solids), 346 Tunnel pasteurization, 315Two-roll mills, 145Two-row barley, 22 Two-stage cooling, 221Two-step mash decoction system, 167Type 45 hop pellets, 48Type 90 hop pellets, 48
UUltraviolet radiation treatment of water,
104 Underback, 173Underletting, 182, 186United States beer styles, 362Unmalted barley, 36, 115
Upflow anaerobic sludge blanket, 357U.S. beer industry (see beer industry)
VVenturi tube
methods of oxygenation, 229Vertical leaf pressure filter, 279 Vicinal diketones (VDKs)
diacetyl rest, 240Lactobacillus spp., 335yeast byproducts, 68yeast lag phase, 63
Vienna beer (German), 397 Vienna malt, 32Viscosity
barley malts, 31Vitamins
yeast nutritional requirements, 66Vorlauf, 186
WWastewater
characteristics, 346quality, 346quantity, 346
Wastewater treatment, 348biological treatment, 352
aerobic, 353 anaerobic, 356
chemical, 351flocculation, 352pH adjustment, 351
physical, 349flow equalization, 350 gravity sedimentation, 350 grit removal, 350screening, 350
Wateralkalinity, 95 evaluation, 93hardness, 95
permanent, 96temporary, 96
mineralscalcium, 96
479 Index
carbonate, 98 chloride, 98copper, 99 iron, 99 magnesium, 97 manganese, 99 minor ions, nitrate, 99nitrite, 99 phosphate, 98potassium, 98principal ions, sodium, 97sulfate, 98zinc, 99
pH, 94residual alkalinity, 95treatment
dechlorination, 103microbiological control, 104 mineral salt adjustment, 102reduction in alkalinity, 100 removal of particulate matter, 100
Water demand for brewing, 93Weizenbock (German), 400 Wet milling, 148Wheat
as in adjuncts, 115malt, 36
Wheat beersAmerican, 367Belgium, 375German, 398
Whirlpoolcold wort clarification, 227 hot wort clarification, 213
White beer (Belgium), 375 Wholesalers, 16Wild yeast, 340
Brettanomyces spp., 341 Candida spp., 341 Pichia spp., 341Saccharomyces spp., 340Torulopsis spp., 340
Wort aeration, 227methods of oxygenation, 229 oxygen requirements, 228 point of injection, 228
Wort assessment, 191Wort boiling
biochemical changes, 195color development, 195concentration of wort, 198dissipation of volatiles, 198 enzyme inactivation, 195 isomerization, 197protein precipitation, 195reduction in wort pH, 199sterilization, 195
formation of hot break, 199quality, 200quantity, 200
kettle additivesacids, 205calcium chloride, 205calcium sulfate, 205 copper finings, 203 flavorings, 206 hops, 201syrups and sugars, 205
kettle designs direct-fired, 206external heating jackets, 206 external wort boilers, 207internal heating systems, 206
methods of heating, 208 Wort clarification (hot), 210
hot trub separation, 211brew kettle/whirlpool, 215 centrifuge, 212coolship, 211settling tanks, 212 whirlpool, 213
whole hop separation, 209hop back, 210hop separator, 210
Wort cooling cooling systems, 221formation of cold break, 222microbiological stability, 223
Wort fermentability, 250Wort lipids, 187Wort recovery, 215Wort separation equipment
lauter tun, 183mash filter, 189
480 The Brewer’s Handbook
mash tun, 182strainmaster, 190
YYeast
ale, 61attenuation rate, 73byproducts
acetaldehydes, 68diacetyl, 68dimethyl sulfide, 69esters, 67fatty acids, 71fusel alcohols, 70nitrogen compounds, 71organic acids, 71sulfur volatiles, 69
culture contamination, 81culturing, 77degeneration, 74flocculation, 72lager, 62life cycle
fermentation phase, 63growth phase, 63lag phase, 63sedimentation phase, 64
mutation, 73nutritional requirments
carbohydrates, 64minerals, 66nitrogen, 65vitamins, 66
pure culture maintenance desiccation, 76freezing in liquid nitrogen, 77lyophilization, 76sub-culturing, 75
propagation and scale-uplaboratory phase, 77plant phase, 78
replacement, 86storage, 86strain selection, 71viability
fermentation tests, 85selective staining, 84
slide viability method, 85standard-slide culture method, 85
washing acid wash, 82 acid wash with ammonium persulfate, 83 chlorine dioxide, 84 distilled or sterile water wash, 82
Yeast collection, 242fermentation systems, 242
cylindroconical fermenters, 243 traditional ale system, 242traditional lager system, 242
storage, 243Yeast pitching
dosing, 236methods for determining rates, 235
centrifugation, 235electron cell counting, 235hemacytometer, 235in-line biomass sensorsweight-based, 235
microbiological contamination, 236pitching rates, 233strain, 233viability, 234
ZZahm meter, 300Zinc
in water, 99yeast nutritional requirements, 66
Zymomonas spp., 338