Etiket Arşivleri: ‎Beer

‎Fermentation Lab Reports‎ > ‎Beer‎ > ‎Beer v2

In this experiment we produced malt to produce beer.The main operation is the germination of barley.This operation activates and produces enzymes.We know, m/o’s produce alcohol from simple sugars.The enzymes which are activated during germination convert starch of barley to simple sugars (These enzymes are hydrolitic enzymes.).Also thet effect flavor and foam formation.Germination step is started with soaking to increase the moisture content about 40-45%.When germinated barley was dried , green malt is produced.This determines the type of beer.Low temperature dried malts is the raw material for pilsner type beer, while high temp. Dried is ale one.

In experiment, we germinated barley during bud reaches to 3/5 of barley.We done germination process two times.In first trial some buds had 3/5 ratio but the others was higher lenght.So, we did calibration in second trial and soaking water was homogen to all part of towel.But we can not calculate moisture content and amount of water which is used.Unless they are controlled, enzymatic action will not be controlled.

Then some spoilages can be occur at high capacity productions. Also heating conditions are the other important parameters of malt quality, especially Pilsner type beer. Consequently, temp. Of heating step,amount of water at soaking step,calibration must be carefully done during malt pocesses.Also, air condition must be satisfy.

Fermentation Lab Reports‎ > ‎Beer‎ > Beer v1

PURPOSE: In this experıment we examıned the productıon and fermentations of beer . We observed the type of fermentatıon which ıs top or bottom.

THEORY: Yeast are single-celled microorganisms that reproduce by budding.  They are biologically classified as fungi and are responsible for converting fermentable sugars into alcohol and other byproducts.  There are literally hundreds of varieties and strains of yeast.  In the past, there were two types of beer yeast: ale yeast (the "top-fermenting" type, Saccharomyces cerevisiae) and lager yeast (the "bottom-fermenting" type, Saccharomyces uvarum, formerly known as Saccharomyces carlsbergensis).  Today, as a result of recent reclassification of Saccharomyces species, both ale and lager yeast strains are considered to be members of S. cerevisiae.  However, throughout this chapter and the book, both ale and lager yeasts will be referred to those strains previously classified as members of S. cerevisiae and S. carlsbergensis, respectively.  Top-fermenting yeasts are used for brewing ales, porters, stouts, Altbier, Kölsch, and wheat beers. Some of the lager styles made from bottom- fermenting yeasts are Pilsners, Dortmunders, Märzen, Bocks, and American malt liquors. The mineral content of brewing water has long been recognized as making an important contribution to the flavor of beer.  This is especially important since water composes more than 90% of the beer.