The Methodology Behind Beer Production And Beer Analysis

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Purpose The purpose of this experiment was to mimic and understand the methodology behind beer production and beer analysis. The type of beer produced was based on being a Paulener Weissbier clone. Furthermore, this type of homemade beer followed the extract brewing methodology for beer production. The analysis of beer consists of measuring various key factors that the beer industries use to assert the quality of beer. These characterizations of a product are alcohol percentage, SRM Colour, International bitter units and specific gravity. It is important to address that for this specific lab alcohol percentage was replaced with total carbohydrates. This was done since alcohol percentage was extremely hard to quantify with the current…show more content…
of crushed Munich malt and 2 oz. flaked wheat was inserted into a muslin bag and tied at bout ends. When the temperature of the water in the source pan reached 150 F the grain bag was introduced into the saucepan. The muslin bag was kept in the saucepan for 20 minutes, under temperatures raging between 155 to 165F, occasionally being squished by a wooden spoon with the intention to promote the extraction of sugars. After the 20 minutes at 155-165F the grain bag was removed and placed in a strainer above the pan. When the water in the kettle reached the boiling point the strainer (with the grain bag in it) was put on top of the kettle. When the strainer was put in place water was slowly poured from the saucepan over the grain into the kettle. The kettle was heated until fully boiling. Once the kettle starts boiling 2.75 lbs of dried malt extract and 0.6 oz of Haletauer hops (in a muslin bag) for 60 minutes. After the 60 minutes a sterilized lid was placed on top of the kettle and allowed to cool for a few minutes, following this, the kettle was put in a cold-water bath. The kettle was allowed to cool for at leas 30 min or until the temperature inside reached 45 C. when the liquid was sufficiently cooled the lid was removed and the liquid stirred to introduce oxygen into the mixture (its important to note that the mixture was exposed to the atmosphere less than 60 sec). The mixture was transferred to the fermentation bucket and mix with the brewer’s spoon. A package
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