What is a Chemical Process

A method or means of converting one or more chemicals or chemical compounds from one form into another A method used in the manufacturing or industrial scale to change the composition of chemicals or materials a unique, finite course of events defined by purpose or effect and achieved under given conditions

The Brewing Process

Beer is an alcoholic beverage produced by the saccharification of starch and the fermentation of the resulting sugar. Most beer is made from malted cereal grains, with the addition of hops to add bitterness and to act as a natural preservative. Other products may be added to give particular tastes and aromas

Milling Mashing Milling Roller Mixing milled malt + Adjunct+ Water Mash mixer Lauter tun Most popular starting point Produce Suitable Particle size Malting

Lauter Process of Tun converting barley into malt for the Influences time of production and flavour of product Mashing Produces purpose brewing of liquid (wort) and residue. The brewing Lauter tun is used to facilitate this seperation Adjunct Brewing Water Adjuncts are unmalted graines eg corn, rice,rye, oats, Used in most of the processes barley and wheat. Brewing This Used add body and flavour to the beer industry isto the next step inpH the beer production Specific Specific Temperature Mash Mixer Contains minerals oljfwifiwiofjeiofjeiofjei

Brewing
Boiling the Wort is the part of the beer brewing process most people think of as "brewing". Here, the wort is boiled together with hops and possibly other ingredients to create a sterile, flavourful mixture for fermentation.

Wort Boiling Clarification

Wort Cooling and Aeration

Reasons For Brewing

Sterilization
Colour Development of wort Isomerization of hops acids Increase the Concentration of Wort Driving off of volatile compounds

Kettle Additives
Hops
Bittering Hops- Added to give the bitter taste of beer Flavour Hops- Added to give desired flavours and aromas.

Acid
Tannic acid is added to limit the extent of hop bittering and to reduce colour reactions

Syrups and Sugars

Added as a extender or filler

Clarification
The next step is to separate the hop residue and other additives from the wort before it goes onto cooling

Wort Cooling and Aeration

After boiling and separation, the wort is cooled to a temp of 5-18o for bottom fermenting beers and 15-18oC for top fermenting beers. The cooled wort is aerated to increase yeast activity and to start the fermentation process

Fermentation Process whereby carbohydrates are converted into alcohol, Carbon dioxide and other by products

BEFORE FERMENTATION OCCURS!!!!!!! Fermentation Environment Pitching the Yeast Fermentation Temperature Time For Fermentation The Fermentation process begins with pitching the yeast. Before you pitch the wort should be cooled and properly aerated Yeast can either be added in dry or wet form. Dry yeast vs. Liquid Yeast

Beer Conditioning
Maturing

Clarification
Stabilization

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