The Best Beer Process Flow ChartMarch 19, 2012 # 7:09 AM # Beer Processing # 3 Comments
There are several steps in the brewing process, which include malting, milling, mashing, lautering, boiling, cooling, fermenting, maturation, filtering, and packaging.
Malting – to loosen up the endosperm by degrading the endosperm cell walls and to produce enzyme for the the further degration of the content of endosperm cell during mashing.
Milling – to provide for optimal conditions for enzymatic activities during mashing for solubilation of fermentable carbohydrates and provide for best possible mash separation thus highest possible yield.
Mashing – to form an extract with a desired profile of sugars, desired level of protein and minor chemical constituents.
Lautering – to separate the wort from spent grain (malt husk)
Boiling – to sterilize wort, halting enzyme action, concentrate wort, isomerizes hop alpha acid into iso-alpha acid, reduce volatile compound (such as DMS), increase wort color, reduce wort pH, protein coagulate and to produce reducing compounds.
Cooling – to cooling down wort temperature to fermentation temp such as from 100 oC to 14 oC
Fermenting – to convert fermentable sugar to ethanol, carbon dioxide and beer flavors
Maturation – to improve/remove unpleasant flavors such as diacetyle (VDK), acetaldehyde, DMS, amylacetate etc.
Filtering – to make bright beer (gives beer its polished shine and brilliance) and more stable.
Packaging – to putting the beer into the containers in which it will leave the brewery.