Fermentation a Course PPT 2.3 13Sep13.ppt

How to make craft beer, beginners course guide.

2. Give a man a beer,
and he wastes an
hour, but teach a man
how to brew, and he
wastes a lifetime.
Earliest know photograph of men drinking
ale, Edinburgh Scotland 1844
There’s Passion in Beer…

3. Why Are We Here Today?!

4. •Introductions
•Course Overview
‒Brew at Lackawanna College’s Culinary
Institute (Right Now!)
‒Bottle, tour and taste at Breaker Brewing
Company (Sep 28)
‒Beer evaluation results and tasting at The
Backyard Ale House (Oct 15, 6-8 pm)
Craft Brewing Course “Big” Agenda

5. •Oktoberfest is a 16-day festival celebrating beer held annually in
Munich, Bavaria, Germany. Running from late September to the first
weekend in October, it is one of the most famous events in
Germany and is the world's largest fair, with more than 6 million
people from around the world attending the event every year,
having been held since 1810.
•Only beer conforming to the Reinheitsgebot, at a minimum of 13.5%
Stammwürze (approximately 6% alcohol) may be served at
Oktoberfest. The beer must also be brewed within the city limits of
Munich.
•Wheat beers were originally forbidden by the Reinheitsgebot
(German beer purity law), that forbade the inclusion of anything but
barley, hops and water (spontaneous fermentation was used
instead of yeast).
What is Oktoberfest? (1 of 2)

6. •Some say the law was originally intended to save wheat for the
baking of bread. Roger Protz states that the Bavarian royal family
held a monopoly over barley production and wished to prevent the
use of other grains in beer from undermining their monopoly.
•The laws were relaxed to allow the Schneider brewery to brew
wheat beers in 1850.
•The breweries that can produce Oktoberfest Beer under the criteria
are:
‒Augustiner-Brä
‒Hacker-Pschorr-Bräu
‒Löwenbräu
‒Paulaner-Bräu
‒Spatenbräu
‒Staatliches Hofbräu-München
What is Oktoberfest? (2 of 2)

7. Your Biers of Oktoberfest
Marzen
•This is the traditional “Oktoberfest” style beer exported to the U.S.
Traditionally deep gold to deep orange-red in color, Lackawanna College’s
Marzen is at the dark end of this spectrum. The base recipe for this course
includes delicious Maris Otter grain which adds an almost nutty quality and
unique caramel flavor to the final brew. Combined with rich German malts, the
resultant brew tastes clean with light notes of caramel/toast and moderate
levels of hop bitterness.
Hefe Weizen
•While the first two brews above dominate the Oktoberfest tents of Munich, this
beer is also popular. Hefe Weizen has a light to moderate wheat aroma
(which might be perceived as bready or grainy) but is missing other malt
characteristics. Characteristic flavor is a low to moderately strong banana and
clove flavor. Hop flavor is very low to none. Typically pale straw to very dark
gold in color with a very thick and long-lasting white head and generally cloudy
body as a result of high protein content.

8. Oktoberfest video

9. What is Beer?
• century’s old process of converting sugared
water to fermented liquid
• some of the oldest recipes ever found have
been beer recipes
• beer was a necessity in ancient times
• poor water quality
• social and medical contributions

10. Craft Beer Ingredients & You!
•Grain (malt) - taste
•Hops – smell, taste
•Yeast – smell, taste
•Water - taste
•Recipe formulation!

11. What’s in a Beer?
• BARLEY – the body & soul of beer
• YEAST – the life of beer
• HOPS – the spice of beer
• WATER – the integrity & purity of beer

12. Barley – “Body & Soul”
Barley malt gives beer:
• NATURAL enzymes to covert starch to sugar
needed for fermentation
• MALTY sweet flavor
• COLOR
• FOAMY head
Two row & six row barley malt are the typical
base malts used in the brewing process.
Variety of barley malts helps determine the
color, texture and flavor of beer.

13. Yeast – “Life of Beer”
Yeast is the catalyst of change:
• one cell micro-organism
• produces carbon dioxide and alcohol
Two types of yeast are used to produce beer:
• ALE – top fermenting
• LAGER – bottom fermenting
There are literally thousands of brewers yeast
that create a variety beer styles.

14. Hops – “Spice of Beer”
Hop flowers are used to:
• MICROBIAL STABILIZATION hops have antiseptic
qualities
• HOP AROMA fruity flowery characteristics
• BITTERNESS balances malt sweetness
• FOAM STABILIZATION enhances head properties
Hops are used for:
• Bittering
• Flavor
• Aroma
• And don’t forget dry hopping!
Hops are grown around the world between the 35th and
55th degrees of latitude and harvested in fall.

15. Water – “Integrity & Purity”
Water’s role in beer:
• water makes up 92% of beer
• through filtration or boiling; impurities, aromas
& flavor differences can be mitigated
Water styles can effect flavor:
• hard water – helps add crisp cleaness
• soft water – adds smoothness
Water profile can HARM your beer greatly

16. Recipe – www.brewtoad.com

17. 1.Malted barley is soaked in hot water to release the
malt sugars.
2.The malt sugar solution is boiled with Hops for
seasoning.
3.The solution is cooled and yeast is added to begin
fermentation.
4.The yeast ferments the sugars, releasing CO2 and
ethyl alcohol.
5.When the main fermentation is complete, the beer is
bottled with a little bit of added sugar to provide the
carbonation.
Synopsis of the Brewing Process

18. •Clean and sanitize as appropriate
•Make wort
–Heat brew water to 152 degrees
–Add partial mash grains and/or steeping grains
–After 60 minutes, drain and sparge grains
•Boil the wort for 60 min and add hops
–Add bittering addition (60 min in)
–Add aroma/flavor addition (30 to 15 min in)
•Cool the wort
–Aerate the wort (add oxygen)
–Filter wort for pitching (remove trub)
•Pitch yeast and prepare for fermentation
–Swirl room temp yeast into cooled wort
–Attach sanitized and empty fermentation lock
•Carefully lug your delicious craft brew home
Overview of Your Craft Brew Day

19. •Ways to Brew
–Extract
•Thin… but!!
–Extract and specialty/steeping grain
–Partial Mash
•Must mash and achieve diastatic power (huh?)
–All grain
•Why chose one method over another?
–Equipment (boil size)
–Time
–Recipe looks dad-burn good!
A Word About Brewing…

20. •Today you’ll learn one set of equipment and
brewing technique
•Many different types of equipment
–Brew kettle (brew pot, converted keg, cooler mash
tun, connical fermentor)
–Sparge vessels and strain equipment
–Cooling equipment
–Fermentation equipment (vessels and locks)
–Hydrometers
•Many different approaches
–Single/multi step infusion
–Turbid mash
–Decoction mash
Overview of Equipment and
Technique

21. Standard Reference Model (SRM)

22. James May and Oz Clark on Malt

23. •Grains are generally classified as “base” or
“specialty/steepings” grain
•Most beers are built on a foundation of a base grain(s)
plus additional specialty grains for specific flavor
contributions
•Workable recipe combinations include a required
minimum of base grains that can “convert” all grains in
the recipe
–Lest you end up with a cloyingly sweet beer!
•Base grains have enzymes that can “convert” or release
their own and other grain’s locked sugars into the wort
solution – some bring more to the party
Several Words About Grain

24. •Base Grains
–2-Row, 6-Row and derivatives
–Pale, Pilsner
–Maris Otter Malt
–And with a but…
•Liquid Malt Extract (LME)
•Dry Malt Extract (DME)
•Specialty Grains
–Crystal Malt
–Honey Malt
Grain Selection and You!

25. American 2 Row Pale Malt: 140 °L
American 6 Row Pale Malt: 160 °L
British Pale Malts: 40-70 °L
Maris Otter Pale Malt: 120 °L
Belgian Pale Malt (2 row): 60 °L
German Pilsner Malt: 110 °L
Munich Malt (10 SRM): 70 °L
Munich Malt (20 SRM): 25 °L
Vienna Malt: 50 °L
Wheat Malt, German: 60-90 °L
Wheat, Unmalted (flaked, Torrified): 0 °L
Crystal Malt (all): 0 °L
Chocolate Malt: 0°L
Black Patent Malts: 0 °L
Liquid Malt Extract (LME) : 0 °L
Dry Malt Extract (DME) : 0 °L
A Bit More About Grain

26. Mashing Options

27. Mashing Temperatures

29. •Humulus Lupulus (hops) are the flowering cone of a perennial vining plant
and a cousin of the cannabis variety (sorry no THC in this stuff) that typically
thrives in climates similar to the ones that grapes do. Hop plants are
dioecious, meaning the males and females flower on separate plants -- and
the female cones are used in the brewing process.
•Hops are the age old seasoning of the beer, the liquid gargoyles who ward-
off spoilage from wild bacteria and bringers of balance to sweet malts. They
also lend a hand in head retention, help to clear beer (acting as a natural
filter) and please the palate by imparting their unique characters and
flavours. Basically, hops put the "bitter" in beer.
A Word About Hops

30. •Different hops for different beers and
functions
–Earthy vs flowery/citrus
•Function of hops
–Bittering (balance sweetness of wort)
–Flavoring (30 min)
–Aroma (15 min or less)
Bitter vs Hoppy

33. •Witness the miracle of the birth of your beer!
•Decant your craft brew
–Sanitize container into which fermented wort (beer!)
will be poured
–Decant beer off of trub into fresh sanitized vessel
–Clean and sanitize original fermentor (bucket and lid)
–Pour decanted beer into original fermentor
–Apply sanitized airlock to fermentor and fill
•Clean and sanitize your bottles
–Apply sanitized plastic wrap to bottles
•Creatively create a name for your craft beer
creation
•Transport ALL as if it was your first born!
Next Steps

34. Decant video

35. Labels…

37. Adjuncts – “The Wild Card”
Adjuncts add to beer:
• adjuncts are added to change the flavor,
character or profile of beer.
• used to supplement main starch source to
provide better foam retention, color or aroma
Adjuncts fall into two categories:
• Grains:
• corn, rice, wheat, oats or rye
• Specialty Ingredients:
• sweets – honey or maple
• fruits – raspberry, cherry or cranberry
• spices – cinnamon, coriander or clove

38. What is a Lager?
• lager means “to store”
• bottom fermenting yeasts
• ferment at lower temperatures (50°)
• lagered close to freezing for several weeks
• characterized by a crisp-tasting, lighter body
and less-fruity aroma – rounded, smooth beer
• over last 150 years or so lagers have become
the predominate beers

39. Lager Styles
Bottom
Fermenting
Lager
Vienna
Type
Munich
Type
Pilsener
Dortmunder/
Export
Strong
Lager
American
Malt Liquor
Marzen/
Oktoberfest
Pale Dark
Dark
Bock
Pale
Bock
Pale/Dark
Double Bock
Rauchbier

40. What is an Ale?
• ale is synonymous for beer
• top fermenting yeasts
• ferment at higher temperatures (64° – 72 °)
• ferments less fully and less discriminately
• characterized by more-fruity flavors & aromas
with a malty, full bodied flavor
• prior to the 1800’s ales were almost universal

41. Top
Fermenting
Wheat
Beers
Pure
Yeast
Lactic
Fermentation
Spontaneous
Fermentation
South
German
Weissbier/
Weizen
Weizenbock
Berliner
Weisse
Lambic
Gueuze
Faro
Kriek
Frambooise
Other
Fruit
Beers
Sweet
Stout
Porter
Oatmeal
Stout
Dry
Stout
Imperial
Stout
Ale Types
American
Ale
Cream
Ale
Bitter
Best
Bitter
Strong
Bitter
So English
Brown
Ale
No English
Brown
Ale
Old
Ale
Pale/Dark
Barley
Wine
Light
Ale
Pale
Ale
Irish
Red Ale
Strong
Scotch Ale
Pale
Mild
Dark
Mild
Belgian
Brown/”Red”
India
Pale Ale
Belgian
Ales
Altbier
Hoppy
Face ™
Saisons Trappisten
Belgian
Witbier/
White/
Blanche
Dunkel-
Weizen
American
Hefeweizen
Ale Styles

42. A big thank you to Rich of Northeast Hydroponics and Homebrewing!
And don't forget, you receive a 10% discount on all purchases.
So keep on brewing!

43. A big thank you to Rich of Northeast Hydroponics and Homebrewing!
And don't forget, you receive a 10% discount on all purchases.
So keep on brewing!

44. Extra

45. A big thank you to Rich of Northeast Hydroponics and Homebrewing!
And don't forget, you receive a 10% discount on all yucky tins of LME!!

46. Your Biers of Oktoberfest
Marzen
•This is the traditional “Oktoberfest” style beer exported to the U.S. Traditionally deep
gold to deep orange-red in color, Lackawanna College’s Marzen is at the dark end of
this spectrum. The base recipe for this course includes delicious Maris Otter grain
which adds an almost nutty quality and unique caramel flavor to the final brew.
Combined with rich German malts, the resultant brew tastes clean with light notes of
caramel/toast and moderate levels of hop bitterness.
Oktoberfest
•Not to be confusing, Germany is now domestically producing a rich golden colored
brew that meets the evolving tastes of recent generations (think of it as a modified and
lighter tasting version of Marzen - so you do get some light caramel and toast notes).
Export German versions are typically orange-amber in color, and have a distinctive
toasty malt character. Lackawanna College’s own recipe also includes just a touch of
honey malt – lending a subtle note of sweetness while maintaining the traditional
Oktoberfest flavors – Yum!
Hefe Weizen
•While the first two brews above dominate the Oktoberfest tents of Munich, this beer is
also popular. Hefe Weizen has a light to moderate wheat aroma (which might be
perceived as bready or grainy) but is missing other malt characteristics. Characteristic
flavor is a low to moderately strong banana and clove flavor. Hop flavor is very low to
none. Typically pale straw to very dark gold in color with a very thick and long-lasting
white head and generally cloudy body as a result of high protein content.