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7 - The Chemistry and Biochemistry of Brewing Beer Part I

The document outlines the chemistry and biochemistry involved in brewing beer, detailing the essential ingredients such as water, malt barley, hops, and yeast. It describes the brewing process, which includes milling, mashing, lautering, boiling, fermenting, and conditioning, along with the biochemical transformations that occur at each stage. Key components of beer composition and the role of various enzymes in converting starches and proteins during brewing are also highlighted.

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Bacon McShaking
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44 views34 pages

7 - The Chemistry and Biochemistry of Brewing Beer Part I

The document outlines the chemistry and biochemistry involved in brewing beer, detailing the essential ingredients such as water, malt barley, hops, and yeast. It describes the brewing process, which includes milling, mashing, lautering, boiling, fermenting, and conditioning, along with the biochemical transformations that occur at each stage. Key components of beer composition and the role of various enzymes in converting starches and proteins during brewing are also highlighted.

Uploaded by

Bacon McShaking
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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The Chemistry and Biochemistry of

Brewing Beer

Glucose

H2 Glycolysis
NAD+

C 2 ATP
NADH NADH NAD+

H3C OH Pyruvate
PDC
Acetaldehyde
ADH
Ethanol

Respiration Alcoholic Fermentation


Beer Composition

Water 92%

Ethyl alcohol 4.4%

Carbohydrates 3.0%

Carbon dioxide 0.5%

Protein 0.3%

plus hundreds of others


Required Ingredients of Beer
• Water • Malt Barley

• Hops • Yeast
The Brewing Process
Milling

Mashing

Lautering

Boiling

Fermenting

Conditioning
The Brewing Process
Milling – Choice of Malt
Milling – SRM Color
Milling – SRM Color
Milling
• The dried malt is milled to crack open the grains, exposing starches for sugar
conversion during mashing.

Malt Grist
The Brewing Process
Mashing – Mash Tun
Mashing - Gelatinization of Starch
Mashing - Gelatinization of Starch
Mashing - Gelatinization of Starch
Mashing - Saccharification
• The α- and β-amylases convert the starch molecules
of the malt into sugars used in fermentation.
gelatinization liquefaction saccharification
A close-up view of grains
steeping in warm water during Optimal rest temperatures for major mashing enzymes
the mashing stage of brewing
Mashing – Protein Denaturation and Cleavage
• The proteases and heat convert the protein molecules of the malt into
amino acids used in fermentation.

Heat
Heat
Mashing – Protein Denaturation and Cleavage

How is Beer Made? - Easy Guide to Mashing KPU Brewing School


https://youtu.be/6xHYNak64bY
The Brewing Process
Lautering – Vorlaufing
Lautering – Vorlaufing and Sparging

How is Beer Made? - Lautering (Wort Separation) Process - KPU Brewing School
https://youtu.be/UOcOiBe6pa8?si=jvyYxh_aFCQXkXEo
Lautering – Spent Mash
The Brewing Process
Wort Boiling Objectives

• Wort Sterilization
• Enzyme Deactivation
• Protein Coagulation
• Color and Flavor Development
• Wort Concentration by Evaporation
• Hop extraction and Isomerization
• Evaporation of Volatiles
• Ph Reduction
Wort Boiling – Hops Addition
Boiling – Isomerization of alpha Acids
Boiling – Isomerization of alpha Acids
Boiling – Isomerization of alpha Acids
Boiling

How is Beer Made? - Wort Boiling Process (Brew Kettle & Whirlpool) – KPU Brewing School
https://youtu.be/D164GVcN4Bo
Specific Gravity
Specific Gravity - Hydrometer

How to Use a Hydrometer for Homebrewing - NorthernBrewerTV


https://youtu.be/jNVePBvI2ps
The Brewing Process
Chilling

How is Beer Made? - Wort Cooling & Transfer to FV = KPU Brewing School
https://youtu.be/d07IfHO5k20

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