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Questions on the Brewhouse in the Beer Brewing Process
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This vintage book contains a comprehensive guide to the functions of the brew-house and brewing in general. With answers to many common questions and a wealth of useful information, this volume will be of considerable utility to modern readers with an interest in brewing beer and ale. Contents include: “What is the Object of the Brewhouse Operation?”, “What Are the Principal Steps in the Operation of a Brewhouse?”, “Mashing?”, “What is the Usual Equipment of the Mill House Where the Grinding Takes Place?”, “Cross Section Through a Six Roll Malt Mill”, “What Is the Mashing Process?”, etc. Many vintage books such as this are increasingly scarce and expensive. We are republishing “Questions on the Brewhouse in the Beer Brewing Process” now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on brewing.
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Questions on the Brewhouse in the Beer Brewing Process - Edward H. Vogel
BREWHOUSE
What is the Object of the Brewhouse Operation?
The object of the brewhouse operation is to process and extract the brewing materials. The final product of the brewhouse is the hot wort, boiled with hops. This is the first major step in the preparation of beer. The other two major steps to follow are the fermentation of the cooled wort and the storage and finishing of the fermented beer.
What Are the Principal Steps in the Operation of a Brewhouse?
These are:
1. The cleaning, grinding, and weighing of the malt.
2. The grinding (when necessary) and weighing of the adjunct.
3. The mashing of the malt and processing of malt adjuncts.
4. The separation of the soluble matter (wort) from the insoluble residue (spent grain).
5. The boiling of the wort with hops.
6. The separation of the wort from the spent hops.
Why Is It Necessary to Grind the Malt Before Mashing?
Grinding or crushing of the malt is necessary in order to open up the content of the kernel so that the water during mashing may exert its influence upon it. The husk of the malt should be split lengthwise during crushing but should not be broken into many pieces. Finely ground husk may impair brewhouse efficiency and taste.
The kernel content itself will be crushed into various size particles, depending on efficiency, setting and feeding ratio of malt mill, also on type, quality and moisture content of the malt. The groups of various size particles are usually spoken of as coarse grits, fine grits and flour. Brewhouses operating with lautertubs prefer a relatively low percentage of coarse grits and flour, while with mash filter operations a low percentage of coarse grits and higher percentage of
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