Term
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Definition
Sodium + Chloride
40% + 60%
-adds sweetness/softness |
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Term
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Definition
Calcium + Carbonate
40% + 60%
raises pH, contributes to water hardness |
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Term
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Definition
Calcium + Sulfate
23% + 56%
increases bitterness (burtonizes)
Calcium + Chloride
27% + 48%
adding calcium lowers pH |
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Term
|
Definition
Magnesium + Sulfate
10% + 39%
^helps ^increases hop bitterness
enzymes |
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Term
|
Definition
-Darker than roast barley
-Sharp, acrid flavor
-Best for stouts
-No enzymes |
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Term
|
Definition
-Roasted malt - 25° L
-Slightly burned, biscuit like flavor
-No enzymes |
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Term
|
Definition
-common late 1700's -mid 1800's
-used for porters
-basically a toasted pale malt |
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Term
|
Definition
-Color malt- 20° L
-Kilned up to 240° F
-hight malt aromatics
-low enzyme levels |
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Term
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Definition
-mellow, corny flavor
-mostly contributes to increased alcohol production
-degerminated before processing
-American lagers, english bitter and pales |
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Term
|
Definition
-little flavor
-adds dryness (which can accentuate hop flavor)
-used for additional sugar to convert into alcohol
-American & japanese lagers
-used to help dilute high protein of six row lager malt |
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Term
|
Definition
-high tannin content
-cloudy beers
-indigenous to southern Africa
-tend to make sour beer |
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Term
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Definition
-available as malted, flaked, torrified
-2-4° L
-creates creamy head
-aroma/flavor of ripe apples, apple brandy
-may be spicy
-can cause problems in mashing when >20-30% of grist |
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Term
|
Definition
-add creaminess & oiliness
-high oil & fat
-oil and fat can make malting difficult
-10% grist in Wit
-22% in oatmeal stout
-can counteract harshness of hard water
-unmalted oats produce haze |
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Term
|
Definition
-Contributes very little color because it has no husk
-improves head formation & retention
-1-5% in many styles; more in Wheates
-Unmalted wheat used in Wit
-malty spicy flavor |
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Term
| Crystal/Caramel/Carastan malt |
|
Definition
-color rating between 20-120°L
-may include: caramel, toffee, nutty, biscuitlike
-contributes body and mouthfeel
-no enzymes |
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Term
|
Definition
-malted barley kilned to a rich brown color
-sharp, acrid or nutty, toasty
-porters, stouts, brown ales, dunkels
-no enzymes |
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Term
|
Definition
-Roasted; lighter than chocolate
-Rarely produced
-Used in bitters, milds, sweet stouts, london porter
-light, biscuitlike dry flavor
-no enzymes |
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Term
|
Definition
-Malted barley kilned at a high temp
-Found in scotch ales and porters
-Dry, burned bitterness with ashlike character
-Colors beer but imparts little color to head
-No enzymes |
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Term
Munich malt
---
Vienna malt |
|
Definition
-slightly higher kilning than pale malt
-provides body and rich maltiness
-sweet and mellow
-adequate diastatic activity
-Vienna, marzen, oktoberfest styles
------
-Vienna is lighter in color
-gold-orange
-adequate enzymes |
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Term
|
Definition
-Lightly toasted
-Enough diastatic power to serve as base malt
-slight nutty flavor
-mild ales |
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Term
|
Definition
-18-20°L
-European malt with intense maltiness |
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Term
|
Definition
-Adjunct that imparts grainy flavor
-Assists in head formation & retention
-Bitters, milds, stouts |
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Term
|
Definition
-10°L crystal malt
-contributes body and mouthfeel, little flavor
-no enzyemes |
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Term
|
Definition
-double processed
-increases color
-toasted flavor, warm
-pale ales |
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Term
|
Definition
-unmalted barley heated until it pops
-like flaked barley, but drier
-aids lautering
-adds body |
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Term
|
Definition
-double malted
-dark orange color
-biscuit like flavor
-variety of styles |
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Term
|
Definition
-Unmalted barley
-Roasted to near black
-Coffee-like flavor
-Stouts
-Will produce brown head
-impart dry bitterness |
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Term
|
Definition
-Pale malt smoked over wood fire
-smokiness varies |
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Term
|
Definition
-smoked from a peat fire
-scottish ales
-adequate enzymes
-usually used in combo with base malt |
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Term
|
Definition
Often largest component of hop oil
Described as having a greater flavor intensity than humulene
Pungent
Usually floral
high: Eroica, Mt. hood, Brewer's Gold |
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Term
|
Definition
Delicate and refined flavor, elegant
Higher in noble hops
high: Saaz, E kent goldings, German Hallertau |
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Term
| Flavor and aroma hops have: |
|
Definition
Low AA content
Low myrcene oil content
Low cohumulone AA content
AA to beta acid ration near 1.0
Poor storage characteristics
Minimal oil content |
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Term
| When substituting one variety of hops for another... |
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Definition
| look for similar oil profiles |
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Term
|
Definition
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Term
|
Definition
Keeps poorly, requires cold storage immediately
Spicy/citrus flavors
Fragrant/floral, grapefruit
Anchor Liberty made exclusively with this hop
American IPA, Pale |
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Term
|
Definition
Cross of Brewer's Gold (bittering hop)
Middle alpha hop
Citrus/floral aroma |
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Term
|
Definition
From Brewer's Gold (bittering) & wild hops
Piney, resinous, harsh bittering
Can be overwhelming |
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Term
|
Definition
English aroma hop preferred over Fuggle for finish and dry hopping.
Belgian Pale/Blonde, English Barleywine |
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Term
|
Definition
Aroma is somewhat spicy, not pungent.
Stores fairly well
Belgian Pale/English Barleywine |
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Term
|
Definition
Mittelfruh- noblest of the noble hops.
German-style pilsners. High in herbal/spicy/euro hop character.
US version is fairly clean with similar aromas.
Kolsch, German Pils |
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Term
|
Definition
Czech noble hop.
Fine aroma and flavor
Used in Czech Pilsners.
Herbal, spicy, euro hop flavor. low citrus. |
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Term
|
Definition
High alpha acid British hop accounting for 40% of UK crop
Bittering only
English Barleywine |
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Term
|
Definition
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Term
|
Definition
The clumping of yeast cells into clusters near the end of fermentation.
High= settles quickly to produce clear product |
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Term
|
Definition
Saccharomyces cerevisiae
top fermenting yeasts
Ferment at warmer temperatures and collect at top of fermenter
Generally produces esters
Possess a phenolic off flavor gene can create nutmeg, clove, white pepper |
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Term
|
Definition
Saccharomyces pastorianus also known as Saccharomyces carlsbergensis
Fermentation temps 45-55
No off flavors produced, so focus is on hop and malt flavor |
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Term
|
Definition
Saccharomyces delbruckii
Do not flocculate well, leave a hazy cloudy effect to beer.
Give siginficant ester and phelolic notes, banana and clove. |
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Term
|
Definition
Most common wild yeast. "Brett"
Used for lambics (and some Berliner Weisse)
Rick and earthy with acidic finish or
Horsey or old leather.
works slowly, often wild.
Can be used to simulate old ale effect |
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Term
|
Definition
Common brewery bacteri that brewers hate. Can produce diacetyl.
Used purposefully in lambics for lactic acid effect |
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Term
| Lactobacillus bacteria (yeast) |
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Definition
| This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze. |
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Term
| Acetobacter bacteria (yeast) |
|
Definition
Needs oxygen to create its signature vinegar taste. not as common.
Characteristic in Flanders Red/Brown ales |
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Term
| Oxygen requirements of yeast |
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Definition
| Different for each strain. All strains need some O2 |
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Term
|
Definition
Minimum 10 million yeast cells per milliliter of wort
~200 billion yeast cells in a 5 gallon batch
1 million yeast cells per degree plato per milliliter of wort |
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Term
| Which type of yeast has the potential to provide the greatest number of yeast cellls for pitching? |
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Definition
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Term
| Important components of water in brewing |
|
Definition
|
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Term
| Total weight of spent grain is... |
|
Definition
| 20% grain, 80% water (after mashing-not the same as weight of grain that went into the mash) |
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Term
| Which compound raises pH of water> |
|
Definition
| bicarbonate (HCO3-) aka temporary hardness or alkalinity. |
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Term
| Which 2 compounds lower the pH of water |
|
Definition
| Calcium (Ca++) and Magnesium (Mg++) |
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Term
| Sugars to avoid because they have little except for fermentables: (fully fermentable sugars) |
|
Definition
Sucrose: Table sugar, candi sugar
Glucose: corn sugar, invert sugar, corn syrup |
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Term
| Highly fermentable sugars |
|
Definition
brown sugar- taste of molasses
caramel- color and flavor
honey-dilute with water first
maple syrup- carmalized flavor. sucrose base, best raw |
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Term
|
Definition
| Lactose: milk sugar, provides residual sweetness. |
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Term
| Aroma associated with English hops |
|
Definition
| Berries, woody, orchardfruit, elderflower |
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Term
| Aroma associated with Central European hops |
|
Definition
| Peppery, herbal, grassy, floral, lemon |
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|
Term
| Aroma associated with Southern Hemisphere hops |
|
Definition
| Grapes, tropical fruit, passion fruit, cut grass |
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|
Term
| Aroma associated with American hops |
|
Definition
| Grapefruit, piney, citrus, red berries, herbal |
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|
Term
| Descriptor words associated with hard water: |
|
Definition
dry, bitter, mineral, sulfur
ex: dublin, burton |
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Term
| Descriptors associated with soft water: |
|
Definition
soft, clean, light
ex: plsen |
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|
Term
| Hops grow best at what latitude? |
|
Definition
| 30-52 degrees (northern mexico-mid canada; moracco-north england), thrive at 45-50° with 15 hours of daylight, 120 days without frost, 6-8 weeks below 40° for dormant time. |
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|
Term
| Major growing regions of hops |
|
Definition
Continental Europe
• Germany • Czech Republic • Belgium
• Slovenia • Poland • France
Britain
United States
• Yakima Valley, Washington • Oregon • Idaho
Australia and New Zealand |
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|
Term
| Best soil for hop growing |
|
Definition
| mildly acidic, pH between 6-7.5 |
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|
Term
|
Definition
| varies by region; 18 feet in N. America, 23 feet in Europe. can grow a foot a day |
|
|
Term
| why plant only female hops? |
|
Definition
| male hops have little to no lupulin |
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Term
| What kind of plant is the hop plant? |
|
Definition
| Annual above ground (dies every year) perrenial below ground (lasts many years) |
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Term
|
Definition
| Clockwise around twine strung straight up at almost a foot a day. Must be in direct sunlight |
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Term
|
Definition
25% of crops in England
Dwarf plants that grow on hedges about 10 feet tall making it easier to pick cones from and easier to keep out pests., save money |
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|
Term
|
Definition
|
|
Term
| how much time does it take to harvest? |
|
Definition
it takes on average 40 people 30 days to harvest 750 acres
cut down the vines, separate the bines and leaves from the cones. dry the cones.
Mid august-september |
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Term
|
Definition
| Spread hops out to be 2-3 ft deep and kiln them for 6-8 hours with heated air. More durable, higher AA hops can take higher heat. Generally 130-145. |
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|
Term
| What happens after hops are kilned/dried |
|
Definition
| Hops are moved to cooling area for 24-36 hours for homogeniatation before the are baled. |
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Term
|
Definition
| Bales are made in 200lbs (US) and compressed and wrapped in burlap. Then stored in warehouses at 26° |
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Term
|
Definition
| The very low hardness and alkalinity allow the proper mash pH to be reached with only base malts, achieving the soft rich flavor of fresh bread. The lack of sulfate provides for a mellow hop bitterness that does not overpower the soft maltiness; noble hop aroma is emphasized. |
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Term
|
Definition
| The higher carbonate level dictated the use of more dark malts to balance the mash, but the chloride and high sodium content also smoothed the flavors out, resulting in the well-known ruby-dark porters and copper-colored pale ales. |
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Term
|
Definition
| Compared to London, the calcium and sulfate are remarkably high, but the hardness and alkalinity are balanced to nearly the degree of Pilsen. The high level of sulfate and low level of sodium produce an assertive, clean hop bitterness. Compared to the ales of London, Burton ales are paler, but much more bitter, although the bitterness is balanced by the higher alcohol and body of these ales. |
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Term
|
Definition
| Although moderate in most minerals, alkalinity from carbonates is high. The smooth flavors of the dunkels, bocks and oktoberfests of the region show the success of using dark malts to balance the carbonates and acidify the mash. The relatively low sulfate content provides for a mellow hop bitterness that lets the malt flavor dominate. |
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