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