Brewing: Science and Practice by George H. van Kooten

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By George H. van Kooten

Brewing is likely one of the oldest and most intricate applied sciences in foodstuff and beverage processing. Its good fortune will depend on mixing a legitimate realizing of the technological know-how concerned with an both transparent seize of the practicalities of creation. Brewing: technology and perform presents a complete and authoritative consultant to either elements of the topic. After an preliminary evaluate of the brewing method, the ebook reports malts, adjuncts, and enzymes. Chapters clarify water, effluents, and wastes; element the technology and know-how of mashing, together with grist practise; talk about hops and are by means of chapters on wort boiling, rationalization, and aeration. extra chapters current details on yeast biology, metabolism, and development; fermentation, fermentation applied sciences, and beer maturation; and local African beers. After a dialogue of brewhouses, the authors think about a few safeguard and caliber matters, together with beer microbiology and the chemical and actual houses of beer, which give a contribution to characteristics akin to taste. a last crew of chapters conceal packaging, garage, distribution, and the retail dealing with of beer. in accordance with the authors' unmatched adventure within the box, Brewing: technological know-how and perform might be a customary paintings for the undefined.

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When this occurs the airflow is reduced and the air-on temperature is increased to begin the curing (cooking) stage. As 18 Brewing: science and practice the malt dries the temperature is progressively increased to the maximum, `curing' temperature. As the fuel used in kilning is costly, the procedure is adjusted to save heat. During curing a progressively higher proportion of the air may be re-circulated. Alternatively the hot air may be diverted to a second, `linked' kiln in which the malt is in the drying stage.

Alternatively the hot air may be diverted to a second, `linked' kiln in which the malt is in the drying stage. Here it is mixed with more heated air to provide the large volume of air required during drying. Many pale malts are cured at about 80 ëC (176 ëF), but some will be `finished' at higher temperatures, up to 105 ëC (221 ëF). While enzyme destruction occurs at these elevated temperatures some enzymes survive provided that the malt has first been dried at low temperatures to a low moisture content.

These check procedures take days, compared for the checks carried out at grain intake, for which only a few minutes are available. Efforts are made to ensure that the grain does not carry unacceptable levels of residues of insecticides, fungicides, plant growth regulators, or herbicides by checking the grain's history with suppliers. Some grain samples will be sent to specialized laboratories to check residue levels. 2 Changes occurring in malting grain Before malting, grain is screened and aspirated to remove large and small impurities and `thin' corns.

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