The Effect Of Acidification During Mashing And Wort Boiling On Wort And Beer Quality

The effect of acidification during mashing and wort boiling on wort and beer quality

INDEX

1. INTRODUCTION: 4
2. LITERATURE SURVEY 5
2.1. Something about pH: 5
2.1.1. Introduction about pH. 5
2.1.2. What is pH? 5
2.1.3. What is buffer solution 5
2.2. pH in malting and brewing 6
2.3. pH in mashing and wort filtering 7
2.3.1. pH and enzyme activity in relation to mashing 8
2.4. pH inwort boiling 10
2.5. pH in fermentation 10
2.6. pH in beer 11
2.7. Some conclusions about pH and beer 12
3. SUBJECT AND ASSIGNMENT 13
4. MATERIAL AND METHODS 14
4.1. Milling: 14
4.2. Mashing: 15
4.2.1. Common method for mashing´s procedures 15
4.2.2. Mashing programs groups 1 and 2 16
4.2.3. Mashing programs groups 3 and 4 17
4.2.4. Mashing programs groups 5 and 6 18
4.3. Lautering19
4.4. wort boiling – whirlpool. 20
4.4.1. Wort boiling 20
4.4.2. Whirlpool 21
4.5. Cooling - aeration – pitching – fermentation – maturation. 22
4.5.1. Cooling – aeration - pitching 22
4.5.2. Fermentation – maturation 22
4.6. filtration – filling 22
5. RESULTS 23
5.1. Results for lautering: 23
5.1.1. Extract and turbidity lautering diagram groups 1 and 2: 23
5.1.2. Extract andturbidity lautering diagram groups 3 and 4: 24
5.1.3. Extract and turbidity lautering diagram groups 5 and 6: 25
5.2. Boiling, cooling and pitching. 26
5.3. Wort results 28
5.3.1. Laboratory wort analysis results: 28
5.3.2. Brew house yield: 28
5.3.3. Density, extract, color and viscosity: 29
5.3.4. pH 30
5.3.5. FAN, Total and coagulable nitrogen, total protein and MgSO4 precipitate. 30
5.4.Fermentation 31
5.5. BEER Results. 32
5.5.1. Laboratory beer analysis results 32
6. DISCUSSION 33
6.1. Discussion about LAUTERING 33
6.1.1. Extract and turbidity diagrams for groups 1 to 6 33
6.2. Discussion about Boiling, cooling and pitching. 34
6.3. Discussion for Wort results 34
6.3.1. Brew house yield 34
6.3.2. Density, extract, viscosity and color 35
6.3.3. pH 35
6.3.4. FAN, Totaland coagulable nitrogen, total protein and MgSO4 precipitate. 35
6.4. Fermentation 36
6.5. Discussion for beer results 36
7. SUMMARY 37
8. REFERENCES 38
9. List of tables 41
10. List of figures 41
11. List of equations 42

INTRODUCTION:

The rate of a chemical reaction and/or the enzyme activity is greatly influenced by the structure of the enzyme. Or in other words, a change in thestructure of the enzyme affects the rate of reaction. When pH of a particular medium changes, it leads to alteration in the shape of the enzyme. Not only on enzymes, the pH level may also affect the charge properties and shape of the substrate. Within a narrow pH range, changes in the structural shapes of the enzymes and substrates may be reversible. But for a significant change in pH levels, theenzyme and the substrate may undergo denaturation. In such cases, they cannot identify each other. Consequently, there will be no reaction as such. This is the reason why, pH affect enzyme activity.

Speaking about the connection between pH and enzymes and/or pH effect on enzymes, each and every enzyme is characterized by an optimum pH. At this specific pH level, a particular enzyme catalyzes thereaction at the fastest rate than in any other pH level.

The most favorable pH value - the point where the enzyme is most active - is known as the optimum pH.

The optimum pH value will vary greatly from one enzyme to another

Figure- [ 1 ]: Optimum enzyme pH value
We will study in this report, the effect of acidification during mashing and wort boiling on wort and beer quality, applyingthree different mashing procedures with three different pH corrections.

LITERATURE SURVEY

Something about pH:

Introduction about pH.

In 1909, Soren Sorensen, on those days Head of the Chemical Department at the Carlsberg Laboratory, introduced the concept of “pH”. Most everyone knows that it has something to do with acidity and alkalinity [1].

What is pH?

pH is the abbreviation...