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Mashing is the act of creating and extracting fermentable and non-fermentable sugars and flavor components from grain by steeping it in hot water, and then letting it rest at specific temperature ranges to activate naturally occurring enzymes in the grain that convert starches to sugars. The sugars separate from the mash ingredients, and then ...
In brewing, adjuncts are unmalted grains (such as barley, wheat, maize, rice, rye, and oats [1]) or grain products used in brewing beer which supplement the main mash ingredient (such as malted barley). This is often done with the intention of cutting costs, but sometimes also to create an additional feature, such as better foam retention ...
Sparging is trickling water through the grain to extract sugars. This is a delicate step, as the wrong temperature or pH will extract tannins from the chaff (grain husks) as well, resulting in a bitter brew. Typically, 1.5 times more water is used for sparging than was for mashing. [2] Sparging is typically conducted in a lauter tun. [2]
When ready, the grain is immersed or steeped in water two or three times for two or three days to allow the grain to absorb moisture and to start to sprout. Germination When the grain has a moisture content of around 46%, it is transferred to the malting or germination floor, where it is constantly turned over for about four to six days while ...
The starch in the grains undergoes saccharification by enzymes, turning the starch into sugars that are released into the water. The water is removed from the grain, and becomes wort for brewing. The remaining grain, called "spent grain" for the removal of simple sugars and starch, can then be sold as a by-product.
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In homebrewing, the use of grain malt (including milling and mashing) can be skipped by adding malt extract to water to make wort. [4] The mixture is then boiled to sanitize the wort and, in the case of most beer production, to extract the bittering, flavour and aroma from hops. In beer making, the wort is known as "sweet wort" until the hops ...
Equipment used to make kilju, and a bottle of unclarified kilju, with water-logged raisins to avoid legal issues in Finland before 1 March 2018. Fermented water contains a similar alcoholic content of wines as both beverages are fermented on yeast, however fermented water differs from wine and other fermented beverages in that it contains no ...