Transcript brewing by the numbers:

LOVING THE MASH:
Its Not A Four Letter Word
The BJCP Exam 2011
Richard De Palma
New York City Homebrewers Guild
Westchester Homebrewers Organization
May 2011
MASH
• “I believe the most important part of
brewing a great beer takes place in the
mash. This is really where beer is made.”
Michael “Mufasa” Fergeson
• “Mashing is the heart and soul of brewing.”
Randy Mosher
2
The Brewing Process
• The Idea: brew a beer
• Recipe formulation
• Ingredient procurement and
processing
• THE MASH
• The Boil (including hop
additions)
• Cooling
• Fermentation
• Racking
• Carbonation
• Packaging
• Drinking
3
The M-word
“Its that M-word: Mashing. The
beast in the homebrew closet. A
snarling tangle of chemistry, hoses,
uncertainty, and chances for things
to go terribly wrong.
Well, a monster can be a pussycat if
you just scratch its ears the right
way.”
Randy Mosher, Radical Brewing 37 (Brewers Publ. 2004)
4
MASH: What Is It?
“Mashing is mixing crushed malted [and
unmalted] cereal grains (the grist)
with water at a certain ratio for
specific times at specific
temperatures.”
Gordon Strong, Brewing Better Beer 29 (Brewers
Publications 2011).
“Mashing is the term for the hot water
steeping process that hydrates the
malt, gelatinizes its starches,
releases its natural enzymes, and
converts the starches into
fermentable sugars.”
John J. Palmer, How to Brew, 141 (Brewers Publications 2006).
5
MASH: What Is the Goal?
WORT PRODUCTION:
• taking (mostly) grain–
based raw ingredients and
turn them into wort: the
nutrient-rich, highly
fermentable, sugar-laden
soup that we then flavor
with hops (and other
spices) and ferment using
yeast, to make beer.
6
Isn’t there more to it than
that?
Yes.
7
What Characteristics of The Finished
Beer Can be Manipulated in the Mash?
Virtually all of them:
• Flavor
• Body
• Mouthfeel
• Aroma
• Fermentability
• Alcohol Content
• Color
8
In Order to Understand The Mash and
Make the Right Choices To Achieve
Your Target Wort, You MUST
Understand the Role of ENZYMES!
9
ENZYMES
• “Enzymes”: amazing protein molecules located in the
grain and developed during the malting process.
• Enzymes are “catalysts”: a material that participates in
a chemical reaction without being altered.
10
ENZYMES
• In the mash, enzymes systematically break down
complex carbohydrates, proteins and other
constituents in the grains to produce fermentable
sugars and other desirable compounds and conditions.
11
ENZYMES
“brewing itself can be regarded
as a series of enzyme-mediated
reactions.”
George Fix, Principals of Brewing Science 40 (Brewers Publ. 1989.
12
ENZYMES
• Characterized by “specificity”: each enzyme
works on only a few (perhaps only one)
“substrate” to drive a very specific reaction
• “Lock and Key” Theory:
13
ENZYMES
• Examples:
• Enzymes that break down:
Proteins = Proteinase
Glucans = Glucanase
Carbohydrates = Carbohydrase
14
ENZYMES
• Enzyme activity is directly affected by:
Temperature
pH
Pressure
This is the key to understanding the Mash
15
ENZYMES
Table 11 - Major Enzyme Groups and Functions
Enzyme
Optimum
Temperature
Range
Working pH Range
Function
Phytase
86-126°F
5.0-5.5
Lowers the mash pH. No
longer used.
Debranching (var.)
95-113°F
5.0-5.8
Beta Glucanase
95-113°F
4.5-5.5
Solubilization of
starches.
Best gum breaking rest.
Peptidase
113-131°F
4.6-5.3
Produces Free Amino
Nitrogen (FAN).
Protease
113-131°F
4.6-5.3
Breaks up large proteins
that form haze.
Beta Amylase
131-150°F
5.0-5.5
Produces maltose.
Alpha Amylase
154-162°F
5.3-5.7
Produces a variety of
sugars, including
maltose.
Note: The above numbers were averaged from several sources and should be interpreted as typical optimum activity
ranges. The enzymes will be active outside the indicated ranges but will be destroyed as the temperature increases
above each range.
16
John J. Palmer, How to Brew, 143, Table 11 (Brewers Publications 2006)
ENZYMES
“One of the biggest misconceptions about enzymes
is that they work like transistors or diodes – that
they just switch on or off under specific conditions.
Don’t think of a switch, think of a bell curve – there
is a region where the enzymes are most active, but
they are still functioning outside the prime
temperature range.”
Gordon Strong, Brewing Better Beer 29 (Brewers Publications 2011)
17
ENZYMES
• Denaturing: irreversible process by which
enzymes break down by (usually) being exposed
to heat beyond their normal functioning range.
18
The Mash Process: Control
• Mashing is the process by which we use
specific temperatures and pH ranges to
control enzymatic activity, creating the
wort we desire.
19
The Mash Process
• Both malted and unmalted
grains have their starch
reserves locked in a tightly
packed protein/carbohydrate
matrix that prevents the
enzymes from being able to
access the starches for
conversion to the more simple
sugars that yeast can
ferment.
20
The Mash Process
• Modification: the degree to which cell walls and the
protein/carbohydrate matrix in the endosperm is
broken down during malting.
• Most commonly used indicator of modification is the
soluble-to-total protein ration (aka Kolbach Index)
– 30-35% = under-modified
– 36-40% = moderate
– 40-44% = well-modified
– 44-48 = highly modified
• Degree of modification can drive the type of mash
regime you use.
21
The Mash Process
• Before the enzymatic reactions can take
place, the malt must be pre-processed:
– Milling: individual kernals are cracked open
to expose the starchy endosperm
– Liquifaction: starch granules take up water
in the mash naturally; aided by α-amylase
which penetrates starch skin and aides
water uptake
– Gelatinization: starch literally bursts open
making it accessible to enzymatic attack;
occurs for malt at 60° - 65°C (140° - 150°F) 22
The Mash Process
• Strike Water Volume and Temperature
– Water to Grain Ration
• Mash tun capacity
• Enzymatic considerations – thinner mash
creates a more fermentable wort
• Uniformity of temperature of mash
• System water loss (pumps, hoses, false bottom)
– Strike water temperature
• Temperature of grain
• Thermal mass of mash tun
• Target temperature after dough in
23
TYPES OF MASH REGIMES
•
•
•
•
•
•
SINGLE INFUSION
STEP INFUSION
DECOCTION
DOUBLE MASH
SOUR MASH
PARTI GYLE
24
SINGLE INFUSION MASH
• Single saccharification rest for entire mash
– Temperature considerations: usually between
148°-155°F
• Lower temperature favor β-amylase activity – more
fermentable wort
• Higher temperature favors α-amylase activity –
less fermentable wort
– Time considerations: usually one hour
• Actual conversion usually within 30 minutes
• At lower temperatures, may lengthen rest time,
e.g., seventy-five or ninety minutes
• Test for conversion – iodine, taste
25
SINGLE INFUSION MASH
• Used for today’s well modified malts
– Starches and proteins converted during
malting
– Protein rests with well-modified malts may
deteriorate medium molecular weight proteins
needed for head retention
• Most used by pro brewers
– Most economical
• Single vessel
• Less energy
• Less time
26
SINGLE INFUSION MASH
27
VORLAUF
• Recirculate the wort through the mash bed
– Helps make mash temperature uniform
– Sets the grain bed as a filter
– Clarifies the wort
• manually
• pumps
• gravity (?)
28
MASH OUT
• Mash Out: 168°-170°F.
• Denatures enzymes and fixes the
fermentable sugar composition of the wort.
• Also, thins the mash, making it easier to
lauter.
• Do not allow water to be too hot (above
170º F), can cause extraction of tannins
and other harsh and astringent materials
from the grain husks.
29
LAUTER AND SPARGE
• Lauter is the process by which the wort is
separated from the grain husks and other left
over materials in the mash
– Same vessel or separate vessel
– whirlpool
• Sparging is the “rinsing” of the grain to obtain
the sugars for transfer to the boil kettle
– Batch sparging
– Fly sparging
– No sparge
• pH (above 8) and water temperature (above
170º F) can cause extraction of unwanted harsh
and astringent flavors (tanninis in husks)
30
STEP MASH
• Similar to single infusion, but where the
wort is raised through successive “steps”
or rests to activate multiple enzymatic
reactions
31
STEP MASH
• Temperature raises
– Direct fire
– Steam
– RIMS
– HERMS
– Decoction
32
STEP MASH
• Common Mash Rests
– Ferulic Acid Rest: 111°-115°F (20 minutes) to
develop ferulic acid in weizens metabolized
by weizen yeast to create 4-vinyl guaiacol
– β-Glucanase Rest: 98°-113°F (20 minutes) if
a large percentage of starchy adjuncts
(unmalted and flaked wheat, rye or oats) are
used: breaks down gummy glucans
33
STEP MASH
• Common Mash Rests
– Protein Rest: 122°-131°F (10-20 minutes) to
allow proteolytic enzymes to work, principally
proteases and peptidases; in undermodified
malt, can create medium-weight molecular
proteins that can reduce chill haze and help
with head retention. Skip with well-modified
malts (e.g., British and U.S. pale malts).
Pilsner malts and under-modified German
malts may benefit. Also use if high
percentage adjuncts (with a β-glucanase rest)
34
STEP MASH
• Common Mash Rests
– β-Amylase Rest: 142°-149°F (60 minutes).
This is the primary saccharification rest. βamylase drives the reactions which cleave the
ends of long chain starches off, forming
maltose. Works well in a pH of 5.0 to 5.6
range.
35
STEP MASH
• Common Mash Rests
– α-Amylase Rest: 154°-162°F (60 minutes).
This is the other saccharification rest. αamylase drives the reactions which also
create more longer-chain, unfermentable
sugars, such as dextrins, in addition to
forming maltose. Works well in a pH of 5.1 to
5.9 range.
36
STEP MASH
George Fix, Principles of Brewing Science
96, Table IIA-2 (Brewers Publ. 1989)
37
DECOCTION MASH
Historical German and Czech Method of
Mashing
Still used with undermodified malts, particularly
German and Czech
(Moravian) pilsner malts,
to obtain significant
maltiness in a dry beer.
38
DECOCTION MASH
• Typically mash is begun at a low temperature
rest, i.e., acid or protein rest
• A portion of the mash (the “decoction”) is
removed to another kettle and raised to
saccharification temperature for a short rest, and
then boiled for 20 minutes or more.
• The “decoction” is then returned to the main
mash, which raises its temperature of the main
mash to the next rest.
• Repeat.
39
• Mash out.
DECOCTION MASH
• The decoction removed can be either “thick” or
“thin” (relatively)
– 30-40% of mash
– 1 qt thick mash for each pound of grain
• In the decoction, the malt kernal is exploded by
the boiling and allows more complete access to
the starch for conversion
• Tannins are not a worry because of the low pH
• The enzymes are left in the main mash so they
are not denatured on work on the returned
“decoction” to create more complete
40
saccharification
DECOCTION MASH
• Single, Double and Triple Decoctions
41
OTHER MASHES AND
RELATED CONCEPTS
•
•
•
•
DOUBLE MASH
SOUR MASH
PARTI GYLE
Mini-Mash
42
Brewhouse Efficiency
• Brewhouse efficiency equals the percentage of
potential extract your brewhouse actually
obtains from the ingredients
• My brewhouse efficiency is ~70%
• Professional Brewers strive for above 90%
• Extreme efficiency imparts astringent
characteristics
• Ingredients like sugar, extract, honey and maple
syrup have a 100% efficiency (in boil)
43
Don’t Stress
• There are specific questions on
the BJCP exam that require
knowledge of the mash, its
processes and reactions,
including the role of enzymes
• These questions are already
available for you to use to focus
what you need to know about
the mash for the exam.
• Take practice questions and
write out full answers – it will
help a lot in getting a passing
score!
44
BJCP EXAM QUESTIONS
Troubleshooting
T1. Describe and discuss the following beer characteristics. What causes them
and how are they avoided and controlled? Are they ever appropriate and if
so, in what beer styles? (three will be given). Address the following topics:
3 points: Describe each characteristic.
4 points: Identify the causes and controls for each characteristic.3
pointsIdentify appropriate/inappropriate styles.
The choices will be drawn from:
a) cloudiness
b) buttery
d) astringency
e) phenolic
g) fruitiness
h) sourness
j) bitterness
k) cardboard
m) acetaldehyde
n) alcoholic
c) low head retention
f) light body
i) cooked corn
l) sherry-like
45
BJCP EXAM QUESTIONS
Troubleshooting
T2. Explain how the brewer gets the characteristics a) good head
retention, b) clarity in a beer, and c) a proper diacetyl level for style in
his/her beer. What causes them and how are they controlled. Are they
ever not required and if so, in what beer styles. Address the following
topics:
3 points: Describe each characteristic.
4 points: Identify the causes and controls for each
characteristic.
3 points: Identify appropriate/inappropriate styles.
46
BJCP EXAM QUESTIONS
Troubleshooting
T3. What are body and mouthfeel? Explain how the brewer controls
body and mouthfeel in his/her beer. Cover the following topics:
5 points: Describe each characteristic.
5 points: Identify the causes and controls for both.
47
BJCP EXAM QUESTIONS
The Brewing Process
T11. Describe and explain the role of diastatic and proteolytic enzymes
in the brewing process and how they affect the characteristics of the
finished beer. Address the following topics:
5 points: Describe what they are.
5 points: Describe how the affect the finished beer.
48
BJCP EXAM QUESTIONS
The Brewing Process
T13. Explain what happens during the mashing process, including
times and temperatures as appropriate. Describe three different
mashing techniques and the advantages and disadvantages of each.
Address the following topics:
5 points: Describe the process.
3 points: Identify three techniques.
2 points: Identify advantages and disadvantages of each.
49
BJCP EXAM QUESTIONS
The Brewing Process
T14. Provide a complete ALL-GRAIN recipe for a “STYLE,”* listing
ingredients and their quantities, procedure, and carbonation. Give
volume, as well as original and final gravities. Explain how the recipe
fits the style's characteristics for aroma, flavor, appearance, mouthfeel,
and other significant aspects of the style.
*Styles may include:
Belgian
Tripel Oktoberfest
Classic American Pilsner
Doppelbock
American IPA
Bohemian Pilsner
Robust Porter Weizen
German Pilsner
Dry Stout
English Pale Ale
50
Any Questions?
51