Zymurgy: Beer Brewing

Elias Espinoza

Chem VO1B Lab

Dr. Blake
Purpose: The purpose is to brew beer by using malt and dextrose along with hops and yeast.
This will be achieved through the process of yeast-caused fermentation of the malt and
dextrose.

Procedure: The procedure for this experiment can be found in the lab manual under
“Experiment 1: Zymurgy: Beer Brewing” Pgs. 1-6

Part of the procedure:

1. 500 mL of water were boiled in a 600 mL beaker.

2. While boiling, assemble the fermentor and prepare it by sterilizing it with 10 mL of
bleach and 5g of trisodium phosphate in 100 mL of water and rinse.
3. Once the water is boiling, remove the bunsen burner for a minute and 21.125 g of
dried malt was added. After addition of malt, place the bunsen burner back under
hot water and boil over low fire for 10-15 minutes. This allows the malt to
completely dissolve and sterilize the wort, and causes proteins to flock and
precipitate.
4. Remove the bunsen burner from under the oiling water for a minute and add
21.7369 g of dextrose to the wort and bring back to a boil again. The dextrose
increases the alcohol contents of the beer.
5. 10-15 mL of the wort was removed to cool down and then using a 5.00 mL
volumetric pipette and a weighing scale, the density was determined.
6. Then 0.1 g of hops was added and from there a watch glass was placed on top where
student let the solution boil for 45 minutes. Extra water was added to maintain a
volume of 375-400 mL. Hops was added for three reasons, increase bitterness, flavor
and to add a spicy to flowery bouquet.
7. After 45 minutes, the students added another 0.1 g of hops and left to boil for
another 5 minutes uncovered.
8. The fermentor was warmed by running warm tap water on the outside to prevent
heat shock.
9. The wort was decanted into the fermentor being sure to leave majority of the solids
behind and then the erlenmeyer flask was sealed.
10. The fermentor was cooled rapidy by using ice water to prevent bacterial growth on
the yeast. Once a temperature below 30oC was reached, a pinch of yeast was added
and the fermentor was then sealed again.
11. Then the wort was set in a cool place in a dark cupboard for two weeks to allow
fermentation to complete.
Data:

Malt 21.1250g
Dextrose 21.7369g
Flask 92.201
Hops 0.2g
Wort + flask 98.3873g
Wort (5mL) 6.1861g
Density 1.24 g/ml

Placing the beer in a bottle (One to three weeks later):

1. The wort was then decanted into a new erlenmyer flask where it was filtered to
insure no solids are in the end product.
2. Before the beer is place into the bottle, 1 teaspoon of dextrose was added into the
bottle which will help produce more alcohol and CO2 in the beer.
3. Place the beer solution into the bottle and cap the beer as soon as possible.

Conclusion:

This experiment involved an ancient tradition that was quantifiable in the data and great for
taste buds. The malt and dextrose were converted into alcohol with the help of yeast. The
density of the wort was calculated at 1.24 g/ml.