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By Ian S. Hornsey

It truly is believed that beer has been produced, in a few shape, for millions of years - the traditional Egyptians being one civilization with an information of the fermentation procedure. Beer construction has visible many alterations over the centuries, and Brewing combines either an ancient examine the method with a few up to the moment advancements. overlaying a number of the levels of beer creation, reference is usually made to microbiology in the brewery.

Written through a practicing brewer, this booklet will entice all beer-lovers, yet fairly these in the who desire to comprehend the tactics, and may be proper to scholars of foodstuff or organic sciences.

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The lack of a husk, however, renders the grain of limited use in an infusion mash tun. Rice Like wheat, rice (Oryza saliva) is a naked grain with a single-celled aleurone layer that is responsive to gibberellic acid. The gelatinisation temperature of rice starch, however, is higher than that of barley or wheat starch (70-80°C) and consequently the grains must be cooked prior to mashing in order to liquefy the starch. World-wide rice production is second only to wheat in tonnage, of which only a small percentage is used in brewing.

Considerable experimental work is still being carried out on Chapter 2 50 this plant, which has a higher protein content than barley. Triticale malt has a low fat content, high enzymic activity and high levels of soluble nitrogen. It has only very limited brewhouse use at present. Its seeds are very susceptible to mould growth, especially during germination. Sorghum Sorghum vulgare is principally a crop of arid regions and is used, in malted form, to produce a variety of African beers, of which KafJir is probably the most widely known.

3-5%); (b) root weight loss (ca. 3-4%); (c) loss during steeping (ca. 596). Some maltings spray germinating grains with 29 Malting dilute solutions of potassium bromate (80-100 ppm) to reduce malting losses (especially root weight loss). Because bromate also inhibits protein breakdown in the endosperm, it is usually used in combination with gibberellic acid (which stimulates proteolysis). Very few brewers now permit the use of bromate in their malt specifications. Historically, barley and malt have been measured in bushels and quarters, the precise values of which vary in different parts of the world.

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