Applied Malting and Brewing Science - Ludwig Narziß

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Résumé :
Foreword
Preface
1. The Technology of Malting
2. The Technology of Wort Production
3. The Technology of Fermentation
4. Beer Filtration
5. Packaging Beer
6. Beer Losses
7. The Finished Beer
8. Top Fermentation
9. High Gravity Brewing...

Biographie:

A Few Words of Thanks ix

Preface xi

1 The Technology of Malting 1

1.1 Malting Barley 1

1.1.1 The Morphology of Barley 2

1.1.2 The Chemical Composition of Barley 2

1.1.3 Determining and Evaluating the Properties of Barley 6

1.2 Preparing Barley for Malting 9

1.2.1 Receiving Barley in Bulk 9

1.2.2 Conveyor Systems 9

1.2.3 Cleaning and Sorting Barley 10

1.2.4 Preparing and Storing Barley 13

1.2.5 Artificial Drying of Barley 16

1.2.6 Plant Diseases and Animal Pests Affecting Barley 18

1.2.7 Changes in the Weight of Barley During Storage 19

1.3 Steeping the Barley 19

1.3.1 Moisture Uptake in the Barley Kernel 19

1.3.2 Supplying Oxygen to the Steeping Grain 20

1.3.3 Cleaning the Barley 21

1.3.4 Water Consumption 21

1.3.5 Steeping Equipment 22

1.3.6 Steeping Technology 25

1.4 Germination 28

1.4.1 The Theory of Germination 28

1.4.2 The Practice of Germination 36

1.5 Various Malting Systems 41

1.5.1 Floor Malting 41

1.5.2 Pneumatic Malting Systems 45

1.5.3 Germination Vessels in Pneumatic Malting Systems 49

1.5.4 The Finished Green Malt 65

1.6 Kilning the Green Malt 66

1.6.1 The Processes Involved in Kilning 66

1.6.2 Kilns 72

1.6.3 Kilning Techniques 79

1.6.4 Monitoring and Automating Kilning - Kiln Maintenance 87

1.6.5 Energy-Saving Measures 88

1.6.6 Additional Tasks Associated with Kilning 89

1.6.7 Handling of Malt After Kilning 90

1.6.8 Storing Malt and Maintaining Malt Stores 91

1.7 Malting Losses 92

1.7.1 Losses During Steeping 93

1.7.2 Losses During Respiration and Germination 93

1.7.3 Calculating Malting Losses 94

1.8 The Properties of Malt 95

1.8.1 External Characteristics 95

1.8.2 Mechanical Analysis 95

1.8.3 Physico-Chemical Analysis 96

1.9 Malt from Other Grains 98

1.9.1 Wheat Malt 98

1.9.2 Malt from Alternative Cereals 100

1.9.3 Pseudocereals 103

1.9.4 Specialty Malts 103

1.9.5 Micromalting 106

2 The Technology of Wort Production 109

2.1 Raw Materials for the Brewing Process 109

2.1.1 Malt 109

2.1.2 Adjuncts: Alternatives to Malt 109

2.1.3 Brewing Liquor 111

2.1.4 Hops 124

2.1.5 Adding Hops to the Wort 139

2.2 Milling the Malt 148

2.2.1 Monitoring Grist Quality 150

2.2.2 Mill Designs 150

2.2.3 Properties and Composition of the Grist 158

2.2.4 The Arrangement of the Milling Area 159

2.3 Wort Production 159

2.3.1 The Theory of Mashing 159

2.3.2 Mashing Techniques 168

2.3.3 Mashing Regimes 174

2.3.4 Particular Issues with Mashing 185

2.3.5 Monitoring the Mashing Process 186

2.4 Extracting the Wort (Lautering) 188

2.4.1 Operations During Lautering 188

2.4.2 The Lauter Tun 189

2.4.3 The Lautering Process with a Lauter Tun 192

2.4.4 Lautering with a Conventional Mash Filter 202

2.4.5 Membrane Compression Filters 203

2.4.6 The Thin-bed Filter 205

2.4.7 A Comparison of Thin-bed Mash Filtration and the Modern Lauter Tun 207

2.4.8 The Strainmaster 207

2.4.9 Continuous Lautering Methods 208

2.4.10 The Wort Collection Vessel 209

2.5 Boiling and Hopping the Wort 209

2.5.1 Wort Kettles 210

2.5.2 Physical Processes During Wort Boiling 215

2.5.3 Coagulation of Protein 216

2.5.4 Hopping the Wort 219

2.5.5 Aroma Compounds in Wort 226

2.5.6 Technical and Energy Aspects of Modern Wort Boiling Systems 229

2.5.7 Casting O...

Sommaire:

Ludwig Narzi? was Professor at the Chair for Brewing Technology at the TU Munich, Freising-Weihenstephan, Germany, until his retirement in 1992. He is renowned as having been one of the world's leading experts in malting and brewing science. He published frequently on a broad range of topics over many years and remained active in the industry until his passing in December of 2022.

Werner Back succeeded Ludwig Narzi? as Professor of Brewing Technology at the TU Munich, Freising-Weihenstephan, Germany. He is likewise a well-respected and widely published author on malting and brewing science and technology.

Martina Gastl is Professor of Brewing Technology and Director of the Research Center Weihenstephan for Brewing and Food Quality, TU Munich, Freising-Weihenstephan, Germany.

Martin Zarnkow leads the R&D department at the Research Center Weihenstephan for Brewing and Food Quality, TU Munich, Freising-Weihenstephan, Germany....