Brewing

Brewing

by M.J. Lewis, Tom W. Young

Paperback(Older Edition)

$48.00

Product Details

ISBN-13: 9780412264207
Publisher: Wolters Kluwer Law & Business
Publication date: 01/28/1995
Edition description: Older Edition
Pages: 260
Product dimensions: 6.07(w) x 9.15(h) x 0.53(d)

Table of Contents

Prefacevii
Units and conversion tablesix
Specific gravity conversion chartix
Temperature conversion chartx
Beer volume conversion tablex
Conversion factorsxi
Barley and malt measuresxii
1.Overview of the brewing process1
1.1Raw materials2
2.Basic chemistry for brewing science8
2.1Introduction8
2.2Chemical bonds and water8
2.3pH and buffers13
2.4Proteins15
2.5Enzymes25
2.6Carbohydrates30
3.Barley36
3.1Introduction36
3.2Overview of malting36
3.3Barley for malting37
3.4Barley evaluation38
3.5The barley kernel42
3.6Growth of the barley plant in the field44
4.Malting technology: malt, specialized malts and non-malt adjuncts48
4.1Overview of technology48
4.2Preparation of barley for malting49
4.3Steeping51
4.4Germination56
4.5Kilning58
4.6Malt quality, analysis and specification62
4.7Special malts64
4.8Non-malt sources of extractable carbohydrate (adjuncts)67
5.Malting biochemistry71
5.1Introduction71
5.2The single kernel71
5.3Barley modification72
5.4Enzymes and substrates77
5.5Control of malting loss81
5.6Kilning83
6.Mashing technology84
6.1Introduction84
6.2Malt storage and milling84
6.3Mashing technology88
6.4Temperature-programmed mashing94
6.5Wort separation99
6.6Practical calculations101
7.Mashing biochemistry106
7.1Introduction106
7.2Starch107
7.3Amylases108
7.4Mash temperature109
7.5Mash dilution114
7.6Temperature-programmed mashes116
7.7Other enzymes118
7.8Addition of enzymes119
8.Hops technology121
8.1Historical background121
8.2Botany121
8.3Brewing value122
8.4Cultivation123
8.5Processed hops125
9.Hop chemistry and wort boiling129
9.1Introduction129
9.2The resins129
9.3Wort boiling135
9.4The essential oil of hops138
9.5Kettle boil140
10.Brewer's yeast147
10.1Introduction147
10.2The chosen strain147
10.3Freedom from contaminating microbes151
10.4The health of yeast153
10.5Yeast propagation155
10.6Yeast handling and storage157
10.7Improved brewing strains158
10.8Waste yeast159
11.Fermentation--overviefw, process and technology160
11.1Overview160
11.2Process and technology161
11.3Secondary fermentation, conditioning and maturation170
12.Fermentation biochemistry173
12.1Metabolic diversity of yeast173
12.2Yeast nutrition173
12.3Metabolic processes--general characteristics174
12.4Metabolism of wort sugars175
12.5Metabolism of amino acids184
12.6Role of molecular oxygen and lipid metabolism184
13.Microbiology and microbial contaminants of brewing191
13.1Introduction191
13.2Basic properties of microbes193
13.3Microbiological practice relevant to brewing193
13.4Rapid and automated methods199
13.5Sources of microbes in brewing202
13.6Microbes of the brewing process203
13.7Wild yeasts209
14.Finishing processes211
14.1Maturation211
14.2Clarification213
15.Beer packaging and dispense218
15.1Small packages218
15.2Large containers225
16.Beer quality and flavor232
16.1Introduction232
16.2Flavor233
16.3What gives beer its flavor?236
16.4Analysis of flavor237
16.5Beer types242
Additional reading248
Books248
Periodicals250
Index252

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews