Malting And Brewing Ale Process

Used in

• Chapter 15 Drink

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Ale

The rows that check it

• 5 confirmed
• 1 amended
• 1 partly confirmed
• 1 marked for safety

• D11 amended Safety Weisse variant: sour unboiled wort with a handful of crushed raw malt and a spoonful of sour-crock brine at 35 to 40 °C for a day, then pitch beer yeast
• D13 confirmed Malting: alternate 8 h soak and 8 h air three times to about 45 % moisture; sprout at 15 to 18 °C 4 to 6 days until the acrospire is three-quarters of the grain; wither at 50 °C …
• D14 confirmed Malt keeps a year in a dry sack
• D15 confirmed Enzymes: beta-amylase 60 to 65 °C, dies quickly above 74 °C; alpha-amylase a few degrees hotter; mash at 65 °C gives a dry beer, near 70 °C a sweeter one
• D16 confirmed Mash: 12 l water at 72 °C on 4 kg cracked malt settles to about 66 °C; hold an hour; iodine test; sparge with 10 l at 75 °C
• D17 confirmed Boil 60 to 90 min hard; cooked-cabbage DMS mark of a short boil; cool fast; 30 g hops at start and 15 g at the end for 20 l
• D24 partly confirmed Berliner Weisse: 3 parts wheat malt to 1 barley; wort not boiled; mixed yeast and Lactobacillus; pH 3.2 to 3.4; hops barely used; "champagne of the north" story stands on no …

In the Index

Grain, flour and bread Sour and fermented Drink