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226 Cards in this Set
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Phenols |
Compounds that produce smokey aroma or flavors like clove or plastic. German weizens and some Belgian beers have overtly phenolic characteristics. |
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Attenuation |
The degree to which yeasts have converted fermentable sugars into alcohol. Calculated with Original and Final Gravity. Can measure density of beer compared to water as Alcohol is less dense than water and sugars are more dense. |
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Original Gravity |
Density of wort compared to that of water. |
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Final Gravity |
Density of final product (beer) compared to water. Helps calculate alcohol content. |
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DMS |
Dimethyl Sulfide Cuases steamed corn, cabbage, stewed vegetable, tomato juice aromas. Acceptable in low levels, esp. German lagers, high concentrations unpleasant. Comes from a molecule that is present in germinating barley that is usually driven off during kilning (hence light German malts has presence) or from poor wort handling. |
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Dextrins |
The caramalized (i.e. unfermentable) sugars that are often intentionally left in in order to increase the beer's viscosity. |
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Protein |
Protein interacts with the natural C02in the beer and is responsible for the head.
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The Grain Bill |
The recipe for the wort, the types of malts that will be used to make a beer. |
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Base Malts |
Malts that are kilned at relatively low temperatures and emerge a very pale color. These are the basis of any Grain Bill, even for darker beers. Ex. Pilsner malt, Vienna malt, Munich malt, Mild ale malt, etc. |
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Crystal/Caramel Malts |
Created by Roasting still-moist grain before kiln-drying it. During this process the sugars caramelize creating a brittle and crumbly malt. Longer chains are formed thus making the malt unfermentable by yeast, therefore contributing body. Adds toffee flavor, dark fruit and tannins in large doses. Once crystallized, may be roasted into lighter or darker versions. As a general rule, the lighter-colored crystal malts are more strictly ‘sweet,’ while darker crystal malts can add some roastiness or nuttiness in addition to sweetness. On the extreme light end, there are dextrin(e) malts. These malts also add dextrins, which contribute body and a thicker mouthfeel to beer. |
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Roasted Malts/Dark Malts |
Roasted malts are any malts or grains that are roasted to a very high degree. Any very dark (say, more than 150 Lovibond) malt is considered a roasted malt. |
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What are the 4 critical element in any beer recipe? |
1) A solution (water) 2) A source of sugars (grain and/or fruit, raw sugar) 3) Spice (hop, others) 4) Yeast (wild or cultivated) |
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2-Row v. 6-Row Barley |
2-Row - Generally favored for base malts. The extra room on the stalk allows the grains to grow larger offering more carbohydrates for the yeast to work with during fermentation. 6-Row - Generally preferred for specialty malts. Has a higher protein content, thus browns more easily. Also used for darkly roasted malts where carbohydrate yield is irrelevant and where flavors and colors are the same for both types of barley. |
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Malting |
The process by which grains are sprouted in order to begin the process of converting carbohydrates into sugars by inducing germination and then drying in a kiln after partial germination. |
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Necessary Elements for Germination of Barley |
1) Water 2) Oxygen 3) Temperature |
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Three steps of the basic malting process |
1) steeping - to begin germination 2) germinating - to encourage enzyme development. 3) drying - to stop germination process |
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What is the ideal saturation of barley during germination |
46%, uniform growth, 60F |
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Why is temperate, humid air circulated through the germinated barley? |
To maintain consistent temperature while minimizing moisture loss (ideal 3-4%) |
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Why is the barley turned frequently during germination? |
To prevent roots from matting together and to release and carbon dioxide. |
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What type of enzymes are produced during germination? |
Hydrolitic Enzymes - Enzymic hydrolysis of proteins and beta-glucans in the starchy endosperm, transforms the hard endosperm of the barley into the soft (friable) endosperm of the malted barley, which can easily be ground into ‘grist’ during the milling process. |
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What is hydrolosis? |
The cleavage of chemical bonds by the addition of water. Ex. When a carbohydrate is broken into its component sugar molecules by hydrolysis (e.g. sucrose being broken down into glucose and fructose), this is termed saccharification. |
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Why is the germinated grain kilned? |
It is vital to preserve the enzymes, released through germination, which enable the final conversion of starch to soluble, fermentable sugar, to be completed during mashing. |
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What is kilning? |
Over a 24 – 48 hour period the ‘green malt’ is dried carefully, to halt germination, and to reduce the moisture content from 43% to the required 4.5% |
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What is Free Dying (Kilning)? |
The first stage of Kilning - moisture is freely available at the surface of the barley. The drying rate is dependent on the air-on temperature and air flow, which varies between 45 – 75 deg. C. After this phase, the moisture content will be 10-20%. |
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What is the Middle or Falling Rate Phase (kilning)? |
Rate of drying is limited by the ability of moisture to move from the inside of the barley to the surface, where it can evaporate. Temperature during this phase varies from 65 – 75 deg. C. with a final moisture content of 5%. |
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What is the curing phase during kilning? |
The temperature is increased. The final flavour and colour of the malt is established and the final moisture content will be below 4.5%. |
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What chemical reactions occur during kilning? |
Amino acids and sugars are degraded, or react together to produce distinctive roasted, malty flavours in the barley. |
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Overall results of Malted Barley? |
Malted barley contains more endosperm degrading enzymes than barley, more soluble proteins, amino acids and more colour compounds. This enables greater hot water extraction of malt sugars and amino acids during mashing, thus producing a greater yield of ethanol during fermentation. |
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What is Alpha Amylase (AA)? |
Major Mash enzyme critical to brewers in the production of a fermentable wort. It digests starch, a large polymer of glucose, into smaller units, exposing it to further digestion by beta amylase. Together these two amylases produce the spectrum of wort sugars essential in the production of a beer. Alpha amylase is an endo enzyme mainly digesting the alpha 1–4 bonds of starch at points within the chain, not at the ends. Alpha amylase also works by hydrolyzing the straight chain bonds, but it can attack them randomly, much as you can with a pair of clippers. |
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What is Diastatic Power (DP)? |
Diastatic power is a measure of how much starch-converting enzyme any given malt contains. Diastatic power is measured in degrees Lintner. |
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What is the main difference between Distiller's Malt and Brewer's Malt? |
Distiller's Malt is mostly only needed for the enzymes, whereas Brewer's Malt provides enzymes, flavor, color and aroma. Distiller's Malt: -higher protein (and therefore enzymes). -Higher threshold for moisture (to maintain high protein). Brewer's Malt: -Higher temperatures during kilning to produce more flavor and aroma. -Controlled temperatures for right balance of enzyme production while not eliminating too much starchy endosperm, which is important for filtration later in the process |
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Beta Amylase |
Beta amylase works by hydrolyzing the straight chain bonds, but it can only work on "twig" ends of the chain, not the "root" end. It can only remove one (maltose) sugar unit at a time, so on amylose, it works sequentially. |
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Rule of Thumb - Your mash should measure above how many degrees Lintner? |
70 |
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Why is barley the preferred grain for beer? |
1) Enzymatic power 2) Husk handles well during germination (turning) 3) Serves as a filter in the brewhouse 4) Better fermentation conditions 5) Better flavoring |
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What is the Lovibond malt scale? |
A scale to measure the color of grains and malts. They are steeped under certain conditions and the resulting liquid is measured for their degrees of Lovibond (L). Lovibond may also be used to measure beer color, and is similar to the modern SRM scale, though not used as much. |
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Adjuncts |
Unmalted starchy grains (generally, though other items can be used, ex. pumpkin, squash) that are added to a mash. They do not have their own enzymes, so must be mashed with base malts. Any starchy vegetable or grain can be used as an adjunct. These grains can add some characteristics to extract beer but they really need to be mashed to unlock their full potential.
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What is Floor Malting? |
The traditional pre-industrial revolution method for malting grains. It is largely a manual process and is currently considered an artisanal practice. Instead of being sent to a germination chamber after a series of wet and dry cycles (steeping) the grains are sent to a floor and spread to roughly a 6 inch layer. Traditionally Europeans prefer tiled floors from the Bavarian village of Solnhofen. This stone is hard and thin, with excellent thermal dispersion, moisture retention, and wear resistance. Hand turned 2x a day to dissipate heat, oxygenate and moisture retention. |
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Why would a brewer want to use floor-malted barley instead of industrial barley? |
It is said to produce a richer, deeper flavor and aroma that is not obtained by industrial methods, though it is typically 'under-modified' by industrial standards. |
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Kilned Malts |
These malts are commonly produced by increasing the curing temperatures used for base malt production, but can also be produced by toasting finished base malts for a period of time in an oven. |
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Biscuit Malt |
25 L This fully toasted, lightly roasted malt is used to give the beer a bread and biscuits flavor. It is typically used as 10% of the total grain bill. Gives a deep amber color to the beer. |
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Victory Malt |
25L This roasted malt is similar in flavor to Biscuit but gives a more nutty taste to the beer. Victory adds orange highlights to the beer color. |
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Munich Malt |
10L This malt has an amber color and gives a very malty flavor. This malt has enough diastatic power to convert itself but is usually used in conjunction with a base malt for mashing. This malt is used for Oktoberfest-type beers and many others, including pale ales |
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Vienna Malt |
4L This malt is lighter and sweeter than Munich malt and is a principal ingredient of Bock beers. Retains enough enzymatic power to convert itself but is often used with a base malt in the mash. |
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Dextrin Malt |
3L Also known as American Carapils, this malt is used sparingly and contributes little color but enhances the mouthfeel and perceived body of the beer. A common amount for a five gallon batch is 1/2 lb. Dextrin malt has no diastatic power. It must be mashed; if steeped it will contribute a lot of unconverted starch and cause starch haze. |
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Caramel Malts |
Caramel Malts have undergone a special heat "stewing" process after the malting which crystallizes the sugars. These sugars are caramelized into longer chains that are not converted into simple sugars by the enzymes during the mash. This results in a more malty, caramel sweet, fuller tasting beer. These malts are used for almost all ale and higher gravity lager styles. Various crystal malts are often added in half pound amounts to a total of 5-25% of the grain bill for a 5 gallon batch. |
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Caramel 10 |
10L This malt adds a light honey-like sweetness and some body to the finished beer. |
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Caramel 40 |
40L The additional color and light caramel sweetness of this malt is perfect for pale ales and amber lagers. |
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Caramel 60 / Medium Crystal |
60L This is the most commonly used caramel malt, also known as medium crystal. It is well suited for pale ales, English style bitters, porters and stouts. It adds a full caramel taste and body to the beer. |
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Caramel 80 |
80L This malt is used for making reddish colored beers and gives a lightly bittersweet caramel flavor. |
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Caramel 120 |
120L This malt adds a lot of color and bittersweet caramel flavor. Useful in small amounts to add complexity or in greater amounts for old ales, barleywines and doppelbocks. |
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Special B Malt |
220L This unique Belgian malt has a roasted nutty-sweet flavor. Used in moderation (1/4-1/2 lb.), it is very good in brown ales, porter, and doppelbocks. Larger amounts, more than a half pound in a 5 gallon batch, will lend a plum-like flavor (which may be desired in a barleywine in small amounts). |
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Chocolate Malt |
400L Used in small amounts for brown ale and extensively in porters and stouts, this malt has a bittersweet chocolate flavor, pleasant roast character and contributes a deep ruby black color. |
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Black Patent Malt |
580L This is the blackest of the black. It must be used sparingly, generally less than a half pound per 5 gallons. It contributes a roasted charcoal flavor that can actually be quite unpleasant if used in excess. It is useful for contributing color and/or setting a "limit" on the sweetness of other beer styles using a lot of caramel malt; one or two ounces is useful for this purpose. |
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Roast Barley |
550L his is not actually a malt, but highly roasted plain barley. It has a dry, distinct coffee taste and is the signature flavor of Stouts. It has less of a charcoal "bite" to it than does Black Patent. |
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What is the length of the Arcospire in a fully modified barley seed? |
75-100% of the length of the seed. |
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Describe each part of the Barley Seed in germination. |
Aleurone Layer - A layer containing pre-existing enzymes and that develops enzymes during germination that modify the endosperm for the acrospire's use. Hull - The outer layer of the seed. Endosperm - The Protein and Carbohydrate matrix 'reserve' for the acrospire's use. Acrospire - The plant shoot that grows from the embryo upon germination. Rootlets - New roots in formation. |
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What is tumbling? |
The process of removing the acrospire and rootlets before kilning. |
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What is Maximum Yield? |
Under laboratory conditions, the typical amount of fermentable and non-fermentable sugars each grain will yield. |
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What is they typical range of Max. Yield for most malts? |
50-80% |
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What do we use as a reference point for Maximum Yield? |
Pure Sugar (Sucrose) |
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1lb of Sugar dissolved in 1 Gallon of water will yield a specific gravity of ________ |
1.046 |
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PPG (Specific Gravity) |
Points/Pounds/Gallon |
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How is the Maximum Yield calculated for malts? |
Multiply their Percent Extraction by the reference point of 46 points/pound/gallon. |
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Pilsner Base Malt - 80% Yield. What can we expect as an increase in specific gravity? |
.8 * 46 = 36.8ppg |
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Maximum v. Typical Yield |
Maximum Yield is obtained as a measurement under laboratory conditions. Typical Yield is what we expect to obtain during a brew. |
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What is a typical Brewer's Extract Efficiency for Large Brewers |
80-90% of Maximum Yield |
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What is a typical Brewer's Extract Efficiency for a Home Brewer |
85% |
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What is Extraction OG? |
The Pre-Boil Original Gravity |
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What is Pitching OG? |
The Original Gravity after the boil. |
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When do you measure your Pre-Boil OG? |
After you top off to achieve Pre-Boil volume. |
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How do you calculate Mash Efficiency? |
Xppg = XGal * 1.0yy Post Boil OG / Z lbs of Malt To calculate your mash extraction in terms of ppg, you need to multiply the number of gallons of wort you collected by its gravity and divide that by the amount of malt that was used. |
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Calculate Mash Extraction and Mash Efficiency:
8.5lbs Lager Malt (MaxExtract 37ppg) 6 Gallons Wort 1.038OG |
6 * 38=230pts 230pts / 8.5 = 27ppg
Mash Efficiency 27/37 = 73% 80% Ideal |
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Character of Oatmeal in beer |
Oatmeal will add a smooth, silky, creamy mouthfeel to the beer (usually a stout). Brew may vary based on type of oats used (steel-cut (grits) v. flaked v. rolled v. instant). |
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Character of Maize in Beer |
Flaked corn, or Maize, will lighten the color and the body of the beer without overpowering the flavor. Common in English Bitters and milds as well as American light lagers. |
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Character of Flaked Barley in Beer |
Flaked unmalted barley can add protein for head retention and body (in stouts and strong ales). Cheap than malt, needs to go through lots of conversion steps in order to be fermented, but can be up to 50% of mash bill. Adds Beta Glucan to bill, which can help stability, but can also make lautering difficult. |
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Character of Flaked Wheat in Beer |
Unmalted wheat is common in wheat beers. Adds starch haze and high levels of proteins (head retention). Adds more wheat 'sharpness' than malted wheat. Must be mashed with base malt. Tends to yield beers with lighter flavor, raw and hazy. Gelatinized at low temps so can go in mash with barley. |
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Character of Flaked Rice in Beer |
Most common in American light and Japanese lagers. Very little flavor and makes for a drier beer than corn. Must be mashed with base malt. |
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What purpose do Oat and Rice Hulls serve? |
They can add bulk to beers with low amounts of barley and barley hulls in order to prevent a stuck mash during the sparge. |
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How many degrees Lintner are required for a malt to be considered self-mashing? |
At least 35 |
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Calculation for Lintner per Batch? |
Lintner for Grain * Weight of Grain / Total Batch Grain Weight |
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What are Diastese Enzymes? |
Enzymes that cause the saccharification of starches, in brewing these are Alpha and Beta Amylase. |
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In what forms is Corn available for brewing? |
1) Flaked Corn - Flaked maize can account for as much as 20-40% of the total grain bill, depending on the style. The corn is pressed through hot rollers to gelatinize their starches making their starches available for fermentation. The flakes can be added directly to the mash without prior cooking. 2) Corn Grits - Corn grits must be cooked in a separate vessel before being added to the mash. 3) Corn Sugar - Dextrose derived from sugar. Most commonly used as priming sugar, corn sugar can also be added to the kettle to increase alcohol content without significantly affecting body, color, or flavor. |
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Why do brewers prefer malted, flaked or torrified versions of adjuncts? |
You don't have to do a cereal mash step, they can be added to the wort as their starches have already been gelatinized and are ready for use. You may proceed with a single step infusion mash. |
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What is the gelatinization range for most brewing grains? |
120-140F |
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What does gelatinizing a grain do in a cereal mash step? |
It breaks down the structure of the starches of unmalted grains so they can be accessed by the enzymes during mashing. |
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Steps for a Cereal Mash: |
1) Mill your cereal grains or adjuncts into a fine grist. Add about 20% of your total malted barley grains. 2) Add hot water (2-3 qt/lb) 3) Hold at gelatinizing range for 20 minutes 4) Bring to a boil for 20-30 minutes until thick enough to stick to a spoon. 5) Add this to your main mash, using a decoction calculator to determine your mash starting temp before you add in order to ensure target sugar conversion range. 6) Continue mashing and sparge as normal. |
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What is torrification? |
Torrification is a process by which grains are puffed through rapid heating.This processing helps make unmalted grains more suitable for use in the wort.Torrified grains are often used to make British Ales. |
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Protein and Starch content: Rice |
Low Protein and highest starch content of any cereal adjunct. |
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Impact of Malted Wheat on Beer: |
More head retention and fuller mouthfeel due to higher protein content. Gluten and protein can contribute to haze. Typical lighter in flavor than barley. |
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Impact of Rye on Beer: |
in low concentrations lends the beer a spicy, bread-like quality, pumpernickel. in higher concentrations it gives it a rye bread, assertive earthy and spicy character. Strong head retention, similar to wheat. Increases pH. Lack of hull can cause stuck mash. |
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Use of Syrups and Sugars |
Often used in British beers, dilutes nitrogen. Have no protein so allow for faster fermentation, cleaner yeast, sharper filtration. Shorter boiling time, higher gravity potential. Have already undergone saccharification and therefore don't need to be mashed. |
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Use of Malto-Dextrin |
Maltodextrin is sometimes used in beer brewing to increase the specific gravity of the final product. This improves the mouthfeel of the beer, increases head retention and reduces the dryness of the drink. Maltodextrin is not fermented by yeast, so it does not increase the alcohol content of the brew
the most complex fraction of the products of starch conversion. It is tasteless, gummy, and hard to dissolve. It is often said to add body (palate fullness) to beer, increase wort viscosity, and add smoothness to the palate of low-malt beers |
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Use of Caramel |
Allows to adjust color, can add flavor. |
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Use of Sugars in Beer |
Lowers the body of high gravity beers. Almost entirely fermentable (95% or more fermentation rate) meaning that you can have a higher alcohol beer with little left behind to adjust body. Grains are 65-75% efficiency and leave a lot in the body of the beer. |
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Use of Belgian Candi Sugar: |
Usually produced from sugar beets, and can be caramelized in varying levels (usually light, medium and dark) to change the color of the beer. |
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What are the 4 main components of a Hop Cone? |
1) Bracts - Leaves 2) Bracteoles - smaller leaves providing structure and containing the lupulin glands 3) Lupulin Glands - contains resins and essential oils 4) Strig - Stem or footstalk of the flower, most of the tannins located here. |
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Polyphenols |
Phytochemicals that have anti-oxidant properties. Found in fruits and vegetables, very high concentration in hops. Typically add a harshness |
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Describe the Hop Plant: |
It is a perennial plant (humulus lupulus) that sends vines up from a rhizome in the ground. The vines can climb up to 20ft in commercial hop fields. The hop cone is the flower of the plant, which contains essential oils and resins |
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What are Alpha Acids? |
The primary acid in hops that provide the bitter flavor. |
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How are Alpha and Beta Acids measured? |
By percent of weight of the hop. |
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What are the 5 main Alpha Acids in hops? |
1) Humulone - softer bitter flavor 2) Cohumulone - Harsh bitter flavor 3) Adhumulone 4) Posthumulone 5) Prehumulone Basically, humulone is a soft bitterness, cohumulone is a harsh bitterness, and the rest are kind of a mystery. When looking for a hop high in alpha acids, the general rule is high humulone and low cohumulone. |
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What are Beta Acids? |
The more background type of acid found in hops. |
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What are the three primary Beta Acids? |
1) Lupulone 2) Colupulone 3) Adlupulone Beta acids are broken down over time so typically show their profile after aging or lagering. |
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Why is it important to time the addition of hops? |
Alpha Acids dissolve into the liquid immediately but need time to release their bitterness. The Alpha Acids isomerize in the boil to form isomerized alpha acids. Aromatics will be lost if boiled too long. They can even be lost during fermentation, hence we see varying methods for adding hops. |
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In what zones (latitude) can hops be grown? |
In temperate zones from 35-50 degrees North and 25-45 degrees South. |
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Minimum days of growth (above freezing) for hops? |
At least 120 days |
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Hops are what type of plant? |
A perennial, herbaceous climbing vine. |
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Hop plants have both males and females. T/F |
True |
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The Male plant of the Hop can also be harvested for use in beer. T/F |
False |
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During the first year of growth, the hop plant is focused on 1)__________. During the second year the plant shifts focus to 2)_________ and 3)__________ growth. |
1) Root Depth 2) Bine 3) Flower |
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A hop grower must balance the height of the plant. Once it reaches the limit of its vertical growth it will focus on producing 1)___________ ___________ where flower production will occur. These are good and necessary, but a premature stunt to growth could limit production in general by not allowing the 2)____________ to reach its true potential. |
1) Lateral Branches 2) Bine |
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How does the bine of a hop plant climb? |
It spirals counter-clockwise and uses tiny, strong, hooked hairs to grab on to whatever is near them. |
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Describe a Flagpole Trellis design and its benefits and drawbacks: |
A flagpole is erected in the ground with a height from 15-40ft. Wires are pulled up the pull using the existing pulley. 3 lines are recommended so as not to crowd the plants. Advantages: No Construction needed Easy to raise wires with existing pulley Disadvantages: Possible bunching at top Possible competition for sunlight the higher up you go |
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Describe a House Eve Trellis Design and its benefits and drawbacks: |
Using the Apex of a House Eve /\ to mount lines. Advantages: Simple to do at home (keep in mind southern facing preference) Little equipment needed (pulleys, cables) Disadvantages: Requires a building Limited Production Bunching at top possible |
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Describe a Clothes Line Trellis Design and its benefits and drawbacks: |
A large T shaped wooden post with lines running down. Advantages: Able to string more lines Avoid bunching at top Lines can be staked at whatever distance you wish to provide extra length Disadvantages: Lumber can be expensive Must put deep into the ground for stability |
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Describe an Arbor Design with Horizontal Trellising and its Advantages and Disadvantages. |
Hops grow up vertical columns and then across a cable to the wall (think patio). Advantages: Simple to set up with existing home design Can use simple 4x4 posts to add to home Aesthetically Pleasing Disadvantages: Not as productive as commercial designs Limited to home size |
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Describe a Commercial Trellis design and its Advantages and Disadvantages. |
Large wooden posts into the ground in a \ I / design with as many posts in between the outers as desired. \ I I I I I / with cables running through the tops of the posts. Plants are running in the same line as the posts and run up wires to meet the cables strung through the posts. Advantages: Maximization of area for hop production Ease of working the hops Disadvantages: |
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Hops can be grown from 1)__________ or 2)__________ |
1) Seeds 2) Rhizomes |
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Why are hops typically grown from Rhizomes? |
They are more tolerant to dry or stressful conditions, they don't need to be sexed. Overall easier and more consistent to begin growth. |
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What type of soil do hops prefer? |
Cool, well drained, nutrient rich soil. |
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How deep can Hop roots grow? |
15ft |
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When do hop plants start producing flowers? |
Hops are photoperiodic, so when the summer solstice arrives and the days begin to get shorter they begin production of flowers. |
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How does the plant prepare for dormancy? |
The bines slowly die and the plant transfers its energy to the rhizome. It converts these carbohydrates into starches. During the winter months the starches are converted into sugars in order to rapidly grow shoots during the next spring. |
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Common Maladies for Hop Plant: |
Spider Mites, Aphids, Mildew |
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When does the hop harvest usually begin? How long does it usually last? |
Begins around Mid-August and lasts about one month. |
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How are hops harvested? |
1) The vine is severed about 1ft from the ground (leaves enough nutrition for roots). 2) The vine is trimmed from the top and drops into a combine with a hop truck. 3) A stripping machine inverts the vine and strips off the cones. All other plant material is mulched 4) The hops are kilned at roughly 145-150F for 8-12 hours to dry them (varies on variety and moisture content. 5) Spread out onto a cooling floor for another 6-12 hours 6) Hops are baled (standard bale is 200lbs) 7) Bales are inspected by state-certified inspector for percentage of undesirable leaves, stems and seeds, and a sample is sent to a laboratory for analysis of such critical values as the moisture and alpha acid content |
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Shoot and Bine selection: |
When shoots reach 1ft in length they should be supported off of the ground to preven rot. When they reach 2ft, select 2-4 of the strongest bines and trim the rest. Your # of bines depends on trellises. Wrap the shoots clockwise onto their support. New shoots will need to be periodically cut to concentrate growth. |
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Define a Dextrin. What is its context in brewing? |
A dextrin is an unfermentable carbohydrate chain that is not large enough to be considered starch because it does not turn iodine black in the iodine reaction.
Dextrins contribute to the body and foam stability of a beer. They are created during the steeping process which creates crystal malts.
Carapils or dextrin malt adds little to no color or flavor but lots of body and foam retention. |
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What are some common diseases and pests of the Hop Plant? |
Aphids - Frequent pest on hops. In the spring they flock to the plant and can cause defoliation. Spider Mites - Mites puncture cells with a needle like mouth-parts and drain the plant of nutrients. Webbing causes difficulty in spraying. Powdery Mildew - fungus growing on new plant growth. Can drop yields by 80% if it gets to the flowers. Downy Mildew - Can affect both above and below ground. Causes vines to die, can cause cone blight. Grows with unfavorable weather conditions. Black Root Rot - Due to poor water drainage or over-watering. Rotting of root tissue. |
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How are commercial hops harvested? |
The strings are cut by mechanical harvesters and the hop plants are loaded upside-down on hooks. They move into a stripping machine and hops and leaves are removed from the vine. Hops are separated from the leaves. Hops move to the kiln for drying. Hot air pushed through hop floor to dry for several hours. Loaded onto a conveyer and baler compresses them into 200 pound bales. |
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The Three main enemies to hops during storage. |
Heat - accelerates the breakdown of aromatic oils and bitterness Light - breaks down more rapidly and leaves off-flavors in your beer. Oxygen - Oxidized Alpha Acids lose their bitterness, old hops take on a cheesy aroma. Compressed hops break down more slowly than whole hops. |
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Name the Four Noble Hop varieties: |
1) Hallertau Mittelfrüh 2) Tettnang 3) Spalt 4) Saaz |
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Describe Hallertau Mittelfrüh Origin and brief history: AA Range: BA Range: Co-Humulone Composition: Type of Hop (Aroma v. Flavoring): General Notes: Common Styles: |
From Bavarian region of Germany. Traditional variety that is on the decline due to low yields and disease susceptibility. AA: 3-5.5% BA: 3.5-4.5% Co-H: 20-26% Aroma Hop - Floral, Citrus, Spicy General: Low yields, disease susceptibility. Small loose cones with pale yellow lupulin. Overall not the easiest hop to work with. Traditional Landrace variety. Common Styles: German Pilsner, Pale Ale, Wheat, German Lager |
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Describe Tettnang Origin and brief history: AA Range: BA Range: Co-Humulone Composition: Type of Hop (Aroma v. Flavoring): General Notes: Common Styles: |
A landrace variety originating from the Tettnang region on Lake Constance in Germany, Tettnang (or Tettnanger) is from the Saaz group. It displays fine, noble characteristics with a slight spiciness. AA: 3-6% BA: 3-5% Co-H: 22-29% Dual-Purpose Hop - Spicy, Herbal General: Specific aroma descriptors include spicy, pepper and black tea. Yellow Lupulin, medium size and med+ compact. Common Styles: Wide range incl: Lager, Pilsner, Bavarian styles, Maibock, wheats, Doppelbocks, light and amber lagers. |
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Describe Spalt Origin and brief history: AA Range: BA Range: Co-Humulone Composition: Type of Hop (Aroma v. Flavoring): General Notes: Common Styles: |
A landrace variety originating from the Spalt region in Southern Germany, Spalt (or Spalter) is an aroma variety with characteristics similar to German Tettnang. It belongs to the Saaz group and displays fine, noble characteristics. AA: 3.0-5.5% BA: 3-5% Co-H: 22-29% Aroma Hop - Earthy, Herbal General: Small, compact, pale yellow lupulin. Moderate overall, some difficulties in yield and storage. Common Styles: Wheat, German Lager, American Lager, Helles (Bock), Belgian IPA, Strong Ale, Pilsner |
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Describe Saaz Origin and brief history: AA Range: BA Range: Co-Humulone Composition: Type of Hop (Aroma v. Flavoring): General Notes: Common Styles: |
The classic "noble" aroma hop with long and strong traditions, associated with the renowned pilsner lager. From the area around Saaz, Bohemia. Grown in US and Belgium, Highly used in Belgian, Czech, Lagers and Pilsners. Low AA makes for Aromatic uses. AA: 2-6% Low BA: 3-8% Co-H: 24-28% Aromatic - Floral, Citrus, Spicy, Herbal General: Med- cone with low density and pale yellow Lupulin. Poor yield, storage and disease, though staple hop worldwide. Common Styles: Pilsners, Lagers, German Beers, Czech Beers, Belgian Lagers. |
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List some common American Hop Varieties: |
Amarillo - Dual, Orange, Grapefruit, easy growth Cascade - Dual, APA, Grapefruit, spicy, botanical Centennial - Dual, APA/IPA, Super Cascade, Floral, lighter citrus Chinook - Dual, APA/IPA/Seasonals, Heavy spice, herbal piney, US Fav Columbus - Dual, CTZ/3Cs, Same as Tomahawk, Bitter+Aroma, APA/IPA/Imperial, Herbal, earthy, dryhop/latehop Galena - Bittering, ID, Crisp, clean, Fruit, wood, grass, Mt. Hood - Aroma, OR, Hallertau/Hersbrucker, warm, pungent Simcoe - Dual, WA, IPA, Bittering foundation, fruity, herbal, piney, earthy, Willamette - Aroma, OR, 20% of all acreage, peppery, herbaceous, fruity, floral.
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List some common English Hop Varieties: |
Brewer's Gold - Bittering, black currant, spicy Challenger - Dual, complex marmalade/toffee/citrus flavor East Kent Goldings - Only Golding to have Protected Origin Fuggles - Aroma, classic, Earthier, less swt than goldings. Goldings - Bittering, Late hopping, smooth bitter, spicy, earthy, |
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List some common German Hop Varieties: |
Hallertau Mittelfrüh - Aroma, Mild spicy, floral citrus Hallertau - Aroma, earthy, herbal Hersbrucker - Aroma, Similar to Hallertau, more resistant, fruity, spicy. Mandarina Bavaria - Aroma, Fruity, Citrus, Tangerine Merkur - Dual, mint, sugar, pineapple Magnum - Bittering, pepper, pineapple Polaris - Dual, Menthol, pineapple Saphir - Aroma, Spicy, floral, tangerine Tettnanger - Aroma, Noble, black tea, pepper |
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List some Common European Hop Varieties: |
Coigneau - Aroma, Lambic, low hop bitterness Lublin (Lubelski) - Aroma, Polish classic, floral, Marynka - Dual, Polish, bitter, earthy, herbal, Strisselspalt - Aroma, French, Mild hoppy aroma. Styrian Golding - Aroma, fuggle, not golding, Slovenia/Austria, spicy, versatile. Tardif de Bourgogne - Aroma, Alsace, Rare |
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List some common New Zealand Hop varieties: |
Green Bullet - Dual, spicy, dried fruit, piney. Kohatu - Dual, pine needles, tropical fruit, Motueka - Aroma, Citrus, Tropical Fruit Nelson Sauvin - Dual, passionfruit (sav blanc) Pacifica - Aroma, Orange marmalade, citrus, floral Pacific Gem - Bitter, blackberry, oak, Pacific Jade - Dual, High A, citrus, spice, black pepper Rakau - Dual, high A, high oil, trop, passion, stone fruit. Riwaka - Aroma, Classic, tropical, passion, grapefruit. Southern Cross - Dual, typical NZ lager, lemon, pine, spice Waimea - Dual, lots of oil and AA, Citrus, pine Wai-iti - Aroma, citrus, peach, apricot, lime, spice |
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What are the most important components of the Hop for beer? |
Hard Resins Soft Resins - Alpha and Beta Essential Oils - Aroma |
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What is isomerization? |
Alpha Acids are not soluble, they must be heated during the boil in order to change their molecular structure. It takes roughly 45 minutes to convert 30% of the Alpha Acids to iso-alpha acids. |
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Beta Acids |
Not actually bitter, though they will bitter as they oxidize. This maintains the bitterness of the beer as the Alpha acids bittering potential reduces over time. A 2:1 Ration of Alpha to Beta will maintain a fairly consistent bitterness over time. |
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Range of % concentration of oil in hop. |
0.5-2% |
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Why are hops added at different times in the boil? |
Many of the oils will be lost during the long boiling process. Hops can be added during the last 5-10 minutes of the boil to make the oils soluble and then maintain the aroma. Adding to wort before cooling can help maintain aroma. |
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What is dry-hopping? |
Adding whole hops directly to the maturation vessel. The oils will dissolve slowly into the beer (most likely the alcohol portion) and will create a strong hop profile (some say grassy or oily) without imparting bitterness. |
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What are Uncategorized Soft Resins? |
Some of the Soft Resins from the Hop that have not been fully understood by chemistry. These are aroma compounds that may chemically bond to sugars. Later, during the fermentation process they can be released by the yeast as it consumes the sugar, thereby imparting flavor into the beer. |
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Hop aroma may be lost during the _____________ phase due to escaping CO2. |
Fermentation |
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To measure IBUs, a sample of the beer is mixed into a conical vial with _____________ ______ and an organic solvent __________. |
Hydrochloric Acid Isooctane |
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How does the statement "Isooctane and water are not miscible" pertain to measuring the IBU in beer? |
Isohumulones are somewhat soluble in the water of the beer until it is acidified, thereby forcing the Isohumulones into the Isooctane, which cannot mix with water. Therefore the isohumulones are isolated in the Isooctane and can be measured. |
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Why is the Isooctane, Hydrochloric acid and beer shaken vigorously for 15 minutes. |
This forms an emulsion of the two liquids, thus magnifying the exposed surface area, which facilitates the transfer of the Isohumulones into the Isooctane. |
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In the IBU measurement process, why is the emulsion centrifuged? |
To separate the two liquids, yielding isooctane that has been enriched with isohumulones. |
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How is the IBU level measured using a UV-Vis Spectrometer? |
The sample of isooctane that has been enriched with isohumulones will be placed in a UV-Vis machine. This will pass a beam of light through the liquid, and certain molecules will preferentially absorb certain wavelengths of light, in our case 275 nano-meters. The absorbance number will be calculated to produce an IBU measurement. |
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Name the 4 Major Hop Oils |
1) Myrcene 2) Humulene 3) Caryophyllene 4) Farnesene |
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What is a hop-back device? Why is it used in the brewing process? |
A hop-back is simply a container, filled with hops, that is placed between the boil kettle and the fermenter. The hop-back allows hot, near-boiling wort to pass through fresh hops in a sealed environment just prior to being chilled. The enclosed container keeps the aroma of the hops from being driven off in the heat. |
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What is a classic example of a High Farnesene content hop? |
Czech Saaz, Tettnang, Sterling |
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What is a classic example of a High Humulene Hop? |
Hallertau, Vanguard. |
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What is a classic example of a High Caryophyllene Hop? |
Northern Brewer, Perle |
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What is a classic example of a High Myrcene Hop? |
Citra, Amarillo |
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Explain the effects of oxidation on hop aroma and flavor. |
-Oxidation leads to a loss of hop flavor and aroma, especially and dry-hopped beers. -Crystal malt caramel and toffee flavors will evolve into dried fruit (raisin, prune) flavors that will mask hop character -Some compounds will increase in concentration when hops age (oxidized terpenes, higher alcohols, aldehydes, ketones and esters). These may be desired and some brewers may age their hops. -Old Hop flavors may show up in the beer like straw, vegetal, grassy, wet hay, stale grass clippings. |
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Why are aged hops used in Lambic style beers? |
They have a reduced level of bitterness compounds, but still aid in preventing contamination from unwanted wild bacteria. Also the style typically has low hop characteristics and aged hops have lower Alpha Acids and aroma compounds. |
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What are the main methods for creating hop extract? |
1) Kettle Method 2) CO2 Method 3) Ethanol Extract 4) Isomerized Hop Extract |
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What are the advantages of using Hop Extracts in Brewing? 13 |
1) Precision brewing using extremely well measured extracts with very specific purposes. 2) Add higher IBUs to beers without jamming up the brew kettle. 3) You can touch up a beer after the processing/fermenting, etc. to ensure consistency 4) Isomerization creates an 'a la carte' Menu for the brewer, allowing to pick individual characteristics for their beers. 5) Increased Shelf life 6) Less susceptibility to market changes 7) Minimized kettle foaming. 8) Use a base fermentation product and drastically change after to create multiple products out of a single fermentation 9) Wider range of non-traditional flavors are now achievable 10) A cleaner, more refined product than un or little processed hops 11) Refinement for reduction in skunked beer - the removal of isomerized alpha acids that are necessary for the production of 3-methyl-2-butene-1-thiol 12) Reduction wort loss absorbed by dry hop material |
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Disadvantages to using Hop Extracts in brewing. |
1) It is non-traditional and therefore does not have a long history to prevent making bad beer. (easy to screw up things that aren't time tested) 2) Risk of stripping away all of the nuanced personality hops add to great, complex beers 3) Reduction in hop qualities due to processing 4) Reduction in some extremely healthful compounds such as prenylflavonoids 5) More expensive (slightly to med) 6) loss of tradition and Farm-To-Table aspects 7) Chemical residue of processing ends up in the beer 8) Lack of labeling, therefore of confidence in the product. |
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Explain the Kettle Hop Extract process |
Hops are mixed with a polar solvent (e.g., hot water) and hop tea is produced . The hot tea is cooled, the PH is adjusted and then washed with hexane. Once washed multiple times, the PH is adjusted again. This can produce a light stable kettle hop extract that can be added to beer and help prevent skunking. |
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Describe the CO2 Hop Extract Process |
Hops are added to a sealed chamber and the chamber is then injected with liquid CO2. The chamber is heated and the liquid carbon dioxide boils and strips the acids, resin and oils from the hops. The carbon dioxide is then vented and allowed to evaporate leaving the hop extract and hop solids behind. |
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Describe Ethanol Hop Extract Process |
Ethanol extract is made simply by mixing hops with alcohol and allowing the mixture to macerate or steep. Then the mixture is strained and the alcohol is strained or pressed from the hops. The alcohol acts as a solvent and removes the hop oils, acids and resins from the hop solids and places them in the solution. This is how many cocktail bitters are produced including hop bitters. |
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Describe Isomerized Hop Extracts |
Once the extract is made, it can be processed further to isolate functional molecules found in hops. The result is a range of products called Isomerized hop extract. Hop extracts do more than just concentrate the flavor found in hops. Once the extract is produced, the functional molecules in the hop extract can be separated and isolated by Isomerization. Isomerization isolates acids and oils found in hops. |
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What can be isolated in Isomerized Hop Extracts |
Alpha Acids (adds only aroma) Beta Acids (add only bitterness) tetra-hydroisoaipha acids hexa-hydroisoalpha acids di-hydroisoalpha acids (Rho)(adds bitterness and improved foam character) |
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What is First Wort Hopping (FWH)? |
FWH is the addition of no less than 30% of the aromatic late addition hops be allowed to steep in the wort as it is being transferred from the mash to the boil. This allows the aromatic compounds to have more time to oxidize with soluble components, thus giving these compounds a higher likelihood of them staying in the final product. This gives you a slightly more elevated IBU level, but an overall more integrated and more pleasing beer, as these compounds provide more depth and roundness to the beer's profile. First wort hopping takes advantage of higher pre-boiled wort pH levels, which allows for higher isomerization. |
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What type of hops should be used in First Wort Hopping? |
Use low alpha acid hops that are normally scheduled as the final aroma/flavor additions because isomerization begins at temperatures below boiling; more hops in the wort longer during the boil causes the total bitterness of the beer to increase, although the amount is subtle because the hops are low in alpha acid. |
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Why do brewers use First Wort Hopping? |
It can change your beer’s hop profile, which is more easily noticed in moderately hopped beers. However, many brewers will tell you those pre-boil additions result in subtle notes that will be noticed in even hop-intense beers. The new hop flavors aren’t easily defined, and the chemistry behind first wort hopping isn’t fully understood, but normally an adjustment of 10% is added to the calculated bitterness in IBUs. |
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How long are bittering hops boiled for? |
45-90 minutes in order to isomerize the Alpha-Acids (typicallly 60 minutes). |
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Why would one use Higher AA hops in the bittering portion of the boil? |
It may be more economical to use a smaller 1/2 an ounce of a higher AA hop (uauslly less aromatic) than 1-2 ounces of a low AA hop, which allows you to retain these more Aroma and flavor concentrated hops for the Finishing of the beer. |
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How do bittering hops affect the final aroma of the beer? |
They typically do not have much of an effect on the beer, as their aromatic compounds are usually lost during the boiling process. |
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How long before the end of the boil are the Flavoring hops usually added? |
40-20 minutes, the most common being 30 minutes. Usually a small amount of various low AA hops will be used, though some like Challenger or Columbus may add both high AA and flavors. |
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How long before the end of the boil are the Finishing hops usually added? |
15 minutes, though they may even be steeped in the wort after 'Knockoff' (when the heat is turned off) and allowed to cool for roughly 10 minutes. |
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Why would adding hops after Knockoff or with a Hopback system add a grassy flavor? |
You may add some tannins or other compounds, which are normally neutralized during the boil. |
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Why is there typically no concern of infection in adding hops during dry-hopping? |
It theoretically could be possible to infect the beer, which has just been sterilized by the boil. This typically does not happen as Hops have plenty of compounds that can eliminate or prevent microbial infections, as well as the yeast will propagate quickly and drive out small amounts of microbes from the hops through competition for resources. |
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What are Hop Plugs? |
Compressed whole leave hops that are not pulverized. They are a hybrid between leaf and pellet hops. |
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Advantages of Hop Plugs: |
1) They are easier to store 2) slightly higher utilization than whole leaf hops (very slight) 3) No less Fresh than whole leaf 4) Strain Easily from wort 5) Sty fresher a little longer than whole leaf due to compression 6) Designed to fit through the neck of a carboy |
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Disadvantages of Hop Plugs: |
1) They do not settle as nicely as pellets 2) They need to be filtered as to prevent them stopping up equipment. 3) Soak up more wort than pellets or extracts |
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Describe Myrcene |
- The largest of the Hop Oils - High in American Varieties - Low in most Noble Hops - Easily lost in the boil, common in dry-hopped or steeped beers (may add fresh or green hop flavor) - It has a herbal note that can be described as green, balsamic, hoppy in small quantities - Piney/Citrus Flavor - |
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What is the Boiling Point of Myrcene? |
147 F/63.9 C |
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Describe Humulene |
- Traditional Noble Hop Oil - Very Herbal, used in perfumes for this quality - Long boils create some spicy flavor (ex. Saaz or Nugget in Lighter Lagers) - Due to boiling point just below water, better in late-boil or post-boil additions. |
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Boiling Point of Humulene |
210F/99C |
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Describe Caryophellene |
- Counterpoint to Humulene - Spicy, woody, earthy, some citrus aroma - Clove and Pepper contain a lot of this oil - Not Noble, typical in English (Goldings) or some US (Mt. Hood) - Dry wood, pepper, earth flavors - Often added late to preserve flavor - Freshness is key, oxidized quickly - Some Hops rated by Humulone:Caryophellene levels, Noble are 3:1 |
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What is the boiling point of Caryophellene? |
262F/129C |
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Describe Farnesene |
- Smallest in the hop oils, typically less than 1% - Can be found at higher levels in Noble hops - Found in the coating of apples and other fruits - Green apple, flowery, citrusy, or woody - At the extreme, musty, woody, vegetative - Oxidizes quickly, Best as late or post boil addition. |
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Boiling point of Farnesene? |
203-257F/95-125C |
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What are examples of High Myrcene content hops? |
Amarillo, Citra |
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What are examples of High Humulene content hops? |
Hallertau, Vanguard |
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What are examples of High Caryophellene content hops? |
Northern Brewer, Perle, Golding, Mt. Hood |
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What are examples of High Farnesene content hops? |
Czech Saaz, Tettnang and Sterling |
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What are Alpha Acid Units (AAU) |
These are units used in measuring the bittering potential for brewing. Typically measured as: Oz. of Hops x AA%. ex. 1.5oz Cascade @ 5% AA = 7.5 AAU |
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Why would one use AAUs? |
To help to compensate for variations of hop harvests. Ex. 2015 you use 1.5 oz of Cascade @ 5% AA for 7.5 AAU in 2016 you use 1oz of Cascade @ 7.5% AA for 7.5 AAU |
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Explain this statement: Hop Resins act like oils in water |
The Alpha Acids specifically do not dissolve into the water until they are isomerized through heating during the boil. Once their chemical structure is altered, so that water molecules can attach and these compounds can dissolve in water. |
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What are some factors that can affect the utilization of the AA in hops? |
The vigor of the boil, the total gravity of the boil, the time of the boil (biggest factor), and other minor factors. |
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How does the gravity of the wort affect the utilization of AA? |
The higher the malt sugar content of the wort, the less room there is for Isomerized Alpha Acids. |
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Explain this Statement: By incorporating a factor for gravity adjustment, the IBU equation allows for direct comparisons of total hop bitterness across beer styles. |
Different beer styles have different ranges of gravity, which can vary greatly. By removing gravity, which is a factor in the utilization of Iso-AA, you can compare the hop bitterness levels between styles directly. Ex. 10 AAUs in a Pale Ale could be quite bitter, while 10 AAUs in a high gravity stout would hardly be noticeable. |
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How does maltiness affect the perceived balance of hop and malt? |
As the maltiness of the beer increases, so does the relative balance between hop bitterness and malt sweetness. Ex. A very sweet American Brown Ale needs about 40 IBUs to yield the same balance of flavor as a Bavarian Oktoberfest of the same gravity does with 30 IBUs. |
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what is Mash Hopping? Explain briefly the concept. |
This is adding hops to the mash tun, you do not isomerize the alpha acids and therefore you do not add much bitterness, though many flavor and aroma compounds survive the boil and end up in the final product. |
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What kinds of common household sugars can be used in brewing? |
Granulated Sugar, Brown Sugar, Turbinado/demerara/muscovado sugars, molasses, corn syrup, golden and dark treacle, corn sugar (dextrose), etc. |
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What are some alternative sugars that can be used? |
Honeys, agave, date syrup/sugar, jaggery (palm tree sap, dates, molasses like), piloncillo (brown sugar cone for Mexican cooking/coffees), Rice syrup (brown/white), lactose |
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What is a recommended maximum % use of sugars in the mash bill? |
20%, most Belgian ales rarely go over this level |
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What is the general use for light sugars and syrups, ex. Dextrose, table sugar, Belgian light candi sugar and blonde syrup, corn syrup, rice syrup |
Lighten body and boost alcohol with minimal flavor, can be used in virtually any beer. Golden strong ale, Belgian blonde, tripel, cream ale, light adjunct lager are best. |
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General use for Light to Moderate Flavor/Color syrups Ex. Honey, maple syrup, agave nectar, golden syrup, brown rice syrup: |
Some subtle character, may be overwhelmed in very dark beer. Varietal honeys can be soft- (sourwood, clover), medium- or strong-flavored (buckwheat, avocado). Best in light- to brown-colored beers of modest strength, but can flavor any beer. Wheat beers, lighter Belgian ales, pale, amber and brown ale. |
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General use for Moderate color/flavor sugars? ex. Turbinado, demarara, light brown sugar, Belgian amber candi syrup |
Light “molasses,” buttery or caramelized notes, though fairly subtle. Quite versatile. Belgian dubbel and quadruple, pale and amber American ales, barleywine, IPA or Imperial IPA. |
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General use for Exotic Moderate color/flavor sugars? Ex. Palm sugar, jaggery, piloncillo, date sugar, date syrup |
Unusual character, flavorful and “raw.” More robust, but similar, to turbinado. Toffee, candy flavor, hints of dark fruit, vanilla and rum. Old ale, dubbel or quadruple, brown ale, Belgian black ale, doppelbock, Baltic porter. |
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General use for Dark brewing sugars? Ex. Muscovado, dark brown sugar, Belgian dark candi sugar and syrup |
Fairly aggressive flavor. Muscovado and dark brown sugar bring dark fruit, molasses and rummy flavors and aromas. Hints of anise and licorice. The Belgian sugars have clean, toffee highlights and dark fruit. Dark Belgian ales, old ale, Imperial brown ale, porter, stout, doppelbock, barleywine and Baltic porter. |
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General Use for Molasses, treacle and sorghum syrup? |
Big effect even in small amounts. Cloying flavor if overdone. A perfect measure offers complex flavors that few other ingredients can. Sorghum syrup is the least bitter. Married with dark caramel malts, molasses, sorghum syrup and treacle seem to enhance the rummy and dark fruit character of those grains, as well as lend a black licorice and spicy anise hint. Start with about 1 ¼ cups (15 oz) in a 5-gallon batch in robust porter or strong/Imperial stout and a little less in Baltic porter or old ale. |
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Why is Lactose used in brewing? |
It is an unfermentable sugar that affects the beer's body and sweetness level. Commonly used in Milk Stout to add to final sweetness and 'milky' profile. |
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What sugars do yeasts usually consume first? |
Most yeasts will consume sucrose first even though it is a small portion of the wort, breaking it down into glucose and fructose, eating the glucose first and then fructose, maltose and maltotriose. |
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What are the four primary uses for sugar in brewing? |
a.) To raise the alcohol level without increasing the body of the beer.b.) To lighten the body of the beer while maintaining the alcohol level.c.) To add some interesting flavors.d.) To prime the beer for carbonation. |
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What can happen if you use too high of a proportion of glucose in a brew? |
The high glucose will inhibit the consumption of maltose and could cause a stuck mash or if there are not enough Free Amino Nitrogen (FAN). |
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Why would one brew with fruit? |
Added sugar, flavor, acidity, color. |
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Why are the pits of fruits typically removed when brewing? |
some plant pits contain cyanogens, which during brewing can be broken down into hydrogen cyanide, which can be harmful, though rarely it will yield enough to cause damage. Also, the pits can yield a almond-like flavor in the beer, so removing pits can help improve flavor. |
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When can you add fruit to the wort? What are some results of each stage? |
During the boil - sanitizes, but can add cooked character v. fresh, sugar subject to primary fermentation. Common for Pumpkin. Hot Wort - Fruit can be steeped in hot wort before, during or after the boil. will sanitize. Can steep around 160 to avoid extracting pectin. Best to add fruit extracts/concentrates/purees after the boil before the wort cools. Secondary Fermentation - Retains freshest flavor, can risk contamination. Need to wash well, pH and alcohol should help prevent. Can also make a slurry and add campden tablets |
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Why is chill haze a problem with fruit beers? |
The protein/polyphenol (tannin) from the fruit can cause significant chill haze. |
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What are some examples of odd or exotic vegetables used for beer? |
Tomatoes, beets, leafy greens, chilis, peppers, |
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What does coffee add to a beer? |
Complex flavors, acidity, though steer clear from high acidity. |
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What does chocolate add to beer? |
Similar chocolate, roasty, cocoa flavors. Can add in nib, powder, extract, chocolate bars. Need to rack carefully, but can add lovely complexity. |
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What is Gruit? What typically was included in the mixture? |
A mixture of herbs used to brew traditional beers, popular before the use of hops. Sweet gale, mugwort, yarrow, ground ivy, horehound, heather. Also, juniper, aniseed, nutmeg, cinnamon, ginger, caraway, etc. |
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Explain how low protein Adjuncts help clarity. |
They dilute the amount of protein in the mash, as the barley is the only source. This then allows you a higher fermentable sugar and allows only some protein, which reduces the likelihood of protein haze. Adding fermentable sugars without adding as much protein. Ex. kettle sugars, rice, corn. |
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How can increasing the number of adjuncts can affect yeast health and fermentation health? |
You may end up diluting the nitrogen and amino acids found in the barley (as well as other precursors), which yeast needs to be healthy. Protein = amino acids > Protein = > amino acids = lower yeast health |
